Vegetables & Sides

Curried Vegetables

Name: Curried Vegetables
Total time: 65 min
Yield: 6 servings
Cuisine: Vegetables & Sides
Ingredients: 2 cups cauliflower florets; 2 carrots (sliced); 2 stalks celery (chopped); 1/2 cup onion (chopped); 1 can (10.5 oz) condensed cream of mushroom soup; 1 cup mayonnaise; 1/3 tsp salt; 1/2 tsp curry powder; 1/4 tsp ground coriander; 1/2 tsp ground ginger; 1/4 cup shredded cheddar cheese; 1/4 cup dry breadcrumbs; 1/8 cup (2 Tbsp) butter (melted)

A comforting baked vegetable casserole in a creamy curry sauce topped with melted cheddar.

65 minutes

Serves 6

Side

Contains common allergens

Egg Dairy Wheat

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Instructions

5 steps

1
Preheat the oven to 350°F (175°C) and lightly grease a 2-quart oven-proof casserole dish.

2
Place the cauliflower, carrots, celery, and onion in a saucepan with a small amount of water. Cook over medium heat until crisp-tender, about 8-10 minutes, then drain well and set aside.
3
In a mixing bowl, combine the condensed soup, mayonnaise, salt, curry powder, coriander, and ginger; mix well. Stir in the cooked vegetables until evenly coated, then spoon into the prepared casserole dish.
4
In a small bowl, combine the shredded cheddar, breadcrumbs, and melted butter, then sprinkle evenly over the vegetables.
5
Bake uncovered for 30 to 35 minutes, until the topping is golden and the casserole is bubbly. Let stand a few minutes before serving.

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