CAULIFLOWER CASSEROLE
HERE IS A GREAT CASSEROLE DISH THAT CAN BE USED AS A SIDE DISH TO COMPLIMENT ANY MEAL. IT IS VERY DELICIOUS AND TASTY.
List of Ingredients
- 1 LARGE HEAD OF CAULIFLOWER, CUT INTO FLOWERETS
- 1 ( 10 3/4 OUNCE CAN) CREAM OF MUSHROOM SOUP, UNDILUTED
- 1 ( 8 OUNCE ) CONTAINER SOUR CREAM
- 2 TABLESPOONS MELTED BUTTER , DIVIDED
- 1/4 TEASPOON FRESH CRACKED PEPPER
- 1/4 CUP SEASONED DRY BREAD CRUMBS
Instructions
- COOK THE FLOWERETS IN A SMALL AMOUNT OF BOILING WATER FOR APPROXIMATELY 6 TO 8 MINUTES OR UNTIL AL DENTE. DRAIN WELL AND PLACE FLOWERETS IN A WELL BUTTERED 2 QUART CASSEROLE DISH.
- COMBINE SOUP, SOUR CREAM, 1 TABLESPOON BUTTER AND PEPPER, STIR WELL TO COMBINE ALL INGREDIENTS.
- POUR OVER CAULIFLOWER FLOWERETS.
- COMBINE SEASONED BREAD CRUMBS AND REMAINING TABLESPOON OF MELTED BUTTER. MIX VERY WELL. SPRINKLE OVER SOUP MIXTURE AND BAKE FOR APPROXIMATELY 20 TO 30 MINUTES OR UNTIL BUBBLY IN A PREHEATED 350° OVEN.
Final Comments
ENJOY!
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