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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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(If using frozen cauliflower, do not boil first. Also, omit milk or it will be too runny. Ingredients:
1 large cauliflower, broken up (about 2 lbs.) |
salt water |
2 eggs |
10 ounces condensed cream of celery soup |
1/4 cup milk |
1/2 cup grated cheddar cheese |
1/4 cup chopped pimiento or 1/4 cup red pepper |
1/4 cup dry breadcrumbs |
1/4 cup snipped fresh parsley or 1 1/2 tablespoons dried parsley flakes |
2 teaspoons dry onion flakes |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Boil cauliflower covered in salted water for 2 minutes.
2. Drain; put into 2-1/2 quart casserole.
3. Beat eggs until frothy.
4. Stir in remaining ingredients.
5. Spoon over cauliflower, being sure to cover all pieces.
6. Bake uncovered at 375F for about 45 minutes.
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