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    Cauliflower Scallop



    1 medium head cauliflower, cut into florets, cooked until tender
    1 (10 3/4 oz) can cream of mushroom soup, undiluted
    1/2 C milk
    3/4 C (3 oz) sharp cheddar cheese, shredded
    1/4 C breadcrumbs
    1 T butter or margarine, melted

    Spoon cauliflower into a lightly greased 1 1/2 quart casserole. Combine soup, milk, cheese; spoon over cauliflower. Combine breadcrumbs and butter; sprinkle over cauliflower. Bake 350 for 30 minutes. 4 servings.


 

 

 


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