- 2 cups cauliflower flowerets
- 4 celery ribs, diced
- 3 carrots, chopped
- 1 (10 3/4-ounce) can cream of chicken soup, undiluted
- 1 cup milk
- 4 ounces pasteurized prepared cheese product, cubed
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
How to Make It
Arrange cauliflower, celery, and carrot in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender; drain.
Cook soup and milk in large saucepan over medium heat, stirring occasionally, 5 minutes. Stir in cheese until melted. Add steamed vegetables, salt, and pepper; cook until thoroughly heated. Sprinkle with paprika.