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COOKING TIPS AND INSTRUCTIONS
Cauliflower & Carrot Casserole
1/2 lb. cauliflower
2 medium carrots
1 can cream of mushroom soup
1/8 teaspoon black pepper
1/2 cup milk
2.8 oz. can French fried onions
Salt
Cut the cauliflower and the carrots in similar size. Mix them with soup, black pepper,
and milk together in 1.5 qt. Casserole dish. Cover with foil and bake at 350
hot; stir occasionally. Arrange French fried onions on top of vegetable mixture, along the
casserole rim. Bake another 3-5 minutes at 425
Makes 6-8 servings.
STEAMING:
The temperature range and oven shape design transform your roaster into a steamer,
ideal for creative and healthy cooking.
• Using the roasting rack, place food in a heat-proof dish and keep the dish in the center
of the oven.
• Add the proper amount of water, a maximum of 2 cups, to the cooking pan. Always
keep lid on while steaming. Note: Be careful not to boil all of the water out of the pan.
If this happens, add more water.
Steaming Guide:
VEGETABLE
Asparagus
Broccoli
Cabbage
Carrots
Cauliflower
Corn
Eggplant
Green Beans
Peas
Spinach
Squash
Zucchini
F until onions are golden brown.
o
AMOUNT OF WATER
1/2 Cup
1/4 Cup
1 Cup
1 Cup
1 Cup
1 Cup
1-1/4 Cup
1 Cup
1/2 Cup
1/2 Cup
1/2 Cup
1/2 Cup
10
F or until
o
STEAMING TIME
10 Minutes
5 Minutes
15 Minutes
15 Minutes
15 Minutes
15 Minutes
20 Minutes
15 Minutes
10 Minutes
10 Minutes
10 Minutes
10 Minutes
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