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Serves 4 to 6.

Ingredients

• 10 oz. pkg. frozen cauliflower

• 1/2 c. mayonnaise

• 10 oz. pkg. frozen chopped broccoli (2 c. fresh)

• 2 lightly beaten eggs

• 1 tsp. lemon juice

• 3 carrots, sliced

• 1 tsp. Worcestershire sauce

• 1 (14 oz.) can artichokes, chopped

• 1 c. sharp Cheddar, shredded into fourths

• 1/4 c. butter or margarine, melted

• 1 (10 oz.) can cream of mushroom soup

• Garlic salt

• Bread crumbs

Method

1. Cook broccoli and cauliflower until tender, drain.

2. Cook carrots until tender, drain.

3. Place artichokes in greased 9-inch casserole. Combine soup, mayonnaise, eggs, lemon juice, and Worcestershire.

4. Mix well.

5. Combine soup mixture, broccoli, cauliflower, and carrots.

6. Pour over artichokes; sprinkle with bread crumbs and cheese, then garlic salt.

7. Bake at 350 F for 25 minutes.

Courtesy of member Diane Sendall, House of Lancaster Cookery Book, 1986