Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Slice potatoes thin.
Thin out celery soup a little with milk or water.
In greased pan, line layer of potatoes.
Add soup.
Add salt, pepper, cheese and bread crumbs to each layer.
Repeat until all ingredients are consumed.
Bake in oven at 450\u00b0 without lid for 1/2 hour.
When mixture comes to a boil, lower temperature to 350\u00b0 until potatoes are done.
Place pork chops on top, if desired.
Simmer the corn in milk until tender. Add the cream of celery soup and butter.
Season with salt and pepper.
Simmer for a few minutes until thoroughly heated.
can of cream of celery soup and 1 can of water
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
boil.
Add frozen cauliflower; cover and cook as directed
In a saucepan, bring 1 cup water to boil; add cauliflower. Cook as directed.
Remove from water; set aside 1 cup cauliflower for garnish.
Whip celery soup in saucepan adding milk.
Add cauliflower and cheese.
Cook over low heat, stirring until boiling.
Place 2 cups of soup into a blender.
Puree; do the rest of the soup.
Heat soup again, adding the remaining cauliflower. Garnish with parsley.
Serves 8.
ater to boil.
Add cauliflower, separating with a fork.
inutes.
Stir in cauliflower, broth, and celery soup.
Bring to a
Cook broccoli, cauliflower and carrots.
Drain.
Put into casserole dish.
Mix together mushroom soup, cream of celery soup, instant rice and Cheddar cheese.
Cook broccoli and cauliflower; drain.
Melt Cheez Whiz, cream of mushroom and celery soup with 1/4 cup water.
Put broccoli, cauliflower and mushrooms in casserole dish.
Pour soups and Cheez Whiz on top.
Bake 20 minutes at 350\u00b0.
Take out and put French fried onions on top and cook 5 more minutes.
Clean and cut up cauliflower and broccoli; steam for 15 minutes.
Put in 9 x 11-inch pan or casserole dish.
Mix all together: cream of celery soup, milk and Cheddar cheese.
Stir in with vegetables.
Melt margarine, mix in with 1/2 cup Italian bread crumbs.
Spread on top.
Bake at 350\u00b0 for 45 minutes.
Boil together the cauliflower and broccoli.
Drain.
Put in casserole dish. Cover with a mixture of the celery soup and Cheez Whiz or cheese soup. Bake at 375\u00b0 for 25 minutes.
Cook cabbage and cauliflower until tender, add onions and stir.
Drain the liquid from the cooked mixture.
Butter and salt to taste.
Pour into a well-greased casserole dish.
Layer with cream of celery soup, next layer of Cheddar cheese, then top with crushed potato chips or saltine crackers.
Bake at 350\u00b0 for 30 minutes.
Cook broccoli and cauliflower as directed on packages (I cook them together).
Drain.
Add 1 can of celery soup.
Spread these ingredients in a baking dish; cover with cheese slices.
Top with French onion rings.
Bake 30 minutes at 350\u00b0.
Cook until tender the broccoli and cauliflower.
Heat and pour over vegetables the cream of chicken or celery soup and Cheez Whiz.
Bake 20 to 30 minutes at 325\u00b0.
Remove from oven and sprinkle top with 1 can French's fried onion rings.
Return to oven and brown.
Separate cauliflower into flowerets; boil until tender.
Drain and place in greased casserole dish.
Remove shell tissue from crab meat; flake and add celery soup and milk.
Pour crab meat mixture over cauliflower.
Top with grated cheese; sprinkle with paprika. Bake at 375\u00b0 for 25 to 30 minutes or until browned.
Cook potatoes and onion in water until almost done.
Add broccoli and cauliflower.
Cook until vegetables are done (not mushy).
Add celery soup and heat well.
Add cheese and stir until melted.
Precook cauliflower and broccoli.
Heat together cream cheese, butter and celery soup.
Pour over top of vegetables that have been place on bottom of baking dish.
Bake 35 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Clean and cut cauliflower and broccoli into bite-size pieces.
Steam until they are still a little crisp. Drain and add cream of celery soup and Velveeta cheese; place in casserole dish.
In a small bowl, combine bread crumbs and Parmesan cheese.
Sprinkle this mixture over the vegetables and bake 30 minutes in preheated oven.