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    Crunchy Cauliflower Bake

    Source of Recipe

    Source: WW Boards / Posted by Cnango

    Recipe Introduction

    Points - 2
    Serving Size : 8

    List of Ingredients

    2 pounds cauliflower flowerets
    1/2 onion -- diced
    1/4 pound canned mushrooms -- drained
    11 ounces reduced fat reduced sodium cream of mushroom soup
    1/3 cup ff half and half
    1 1/2 cups corn flakes -- crushed
    1 1/3 cups parmesan cheese -- grated


    Preheat oven to 350°.

    Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. (I usually just microwave it.) Drain and arrange in a casserole dish.

    Heat a heavy non stick skillet over medium heat and spray with Pam. Sauté onions 4 mins, or until soft. Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower.

    Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower.

    Bake 10-12 mins or until top is golden.

    Source: WW Boards / Posted by Cnango
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    Per Serving (excluding unknown items): 143 Calories; 5g Fat (31.2% calories from fat); 9g Protein; 16g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 558mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.




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