Cauliflower casserole #2

Yield: 4 Servings

Measure Ingredient
2 packs (10 oz. each) cauliflower
⅓ cup Chopped celery
½ teaspoon Curry powder
½ teaspoon Salt
2 cups Chicken broth
3 tablespoons Butter or margarine
3 tablespoons Flour
2½ cup Milk
\N \N Chopped chives

1. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions.

2. Puree in blender or food processor. Strain, if desired; set aside.

3. In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute.

4. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk.

5. Stir in pureed vegetable mixture; heat through. Garnish if desired.

Makes 6 cups

160 calories per cup.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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