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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



1. 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.
   
2. COMBINE SOUP, SOUR CREAM, 1 TABLESPOON BUTTER AND PEPPER, STIR WELL TO COMBINE ALL INGREDIENTS.
   
3. POUR OVER CAULIFLOWER FLOWERETS.
   
4. 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!