An exciting way to serve cauliflower: an au gratin made with the delicate flavour of cauliflower and the creaminess of Campbell’s® Cream of Celery Soup and cheddar cheese.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Condensed Cream of Celery Soup
13 1/2 oz
|Milk or Cream||422 mL||14 oz|
|Cheddar Cheese, grated||227 g||8 oz|
|Frozen Cauliflower||2.5 kg||5.5 lbs|
|Breadcrumbs or Parmesan Cheese, grated||60 g||2 oz|
|Melted Margarine||38 g||1 1/4 oz|
|1. Heat soup with milk. Add cheese and cook until cheese melts.|
|2. Steam cauliflower until just tender crisp. Place in greased baking pan(s). Pour over cheesy soup mixture. Combine crumbs and margarine and place over cauliflower with sauce.|
|3. Bake at 350º F (180º C) for 15-20 minutes.|