Crunchy-Topped Scalloped Cauliflower

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CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 heads cauliflower (2 lb/ 908 g each), cored
  • 1 tbsp (15 mL) canola oil
  • 1 large onion, thinly sliced
  • 3 cloves  garlic, minced
  • 1 tbsp (15 mL) fresh thyme leaves (or ½ tsp dried thyme)
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) ground pepper (optional)
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1 1/4 cups (310 mL) 1% milk
  • 1 tbsp (15 mL) Dijon-style mustard
  • 1 cup (250 mL) shredded light Cheddar cheese
  • 1/4 cup (60 mL) crushed whole wheat crackers


  1. Preheat oven to 400°F (200°C). Place cauliflower heads, core-side down, on cutting board. Slice downward into ½-inch (1 cm) thick slices. Cook cauliflower in large pot of boiling salted water for 8 minutes until fork tender. Drain well and arrange in greased 13- x 9-inch (3 L) baking dish.  
  2. Meanwhile, heat oil over medium heat in large non-stick skillet. Cook onions, stirring occasionally, until softened, about 5 minutes. Add garlic, all but ¼ tsp (1 mL) of the thyme, salt and pepper (optional). Cook, stirring, for 1 minute. Add soup, milk and Dijon mustard to pan. Bring to simmer, stirring often. Pour soup mixture over cauliflower. Cover with foil.  
  3. Bake for 30 minutes. Uncover, sprinkle evenly with cheese and cracker crumbs. Bake until golden and bubbly, about 20 minutes. Sprinkle with remaining thyme.  

Recipe tips

To make this ahead, prepare first two steps of recipe as directed. Refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to first bake time.

Ratings & Reviews

  • Tanya G.

    April 16, 2019


    Great for lower starch diets!

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Amount Per Serving
Calories 110
Fat 4 g
Sodium 350 mg
Carbohydrate 12 g
Dietary Fibre 2 g
Protein 7 g
Calcium 15 %DV
  • Two servings of vegetables
  • Good source of calcium
  • Source of fibre

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