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Recipes

Cauliflower au Gratin

Made With:

Soups

CLASSIC CREAM OF CELERY

Carefully selected celery done to perfection.

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Tip

Broccoli can be substituted for cauliflower.

Total Time

min.

Serving & Size

3 oz / 85 g

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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Cream of Celery Soup 13 1/2 oz 400  mL
Milk or Cream 14 oz 422  mL
Cheddar Cheese, grated 8 oz 227  g
1. Heat soup with milk. Add cheese and cook until cheese melts.
Ingredients Weight Measure
Weight Measure
Frozen Cauliflower 5.5 lbs 2 1/2  kg
Breadcrumbs or Parmesan Cheese, grated 2 oz 60  g
Melted Margarine 1 1/4 oz 38  g
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.

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