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Cauliflower Casserole

Yogurt.Cooks's picture
The cauliflower casserole is prepared with cooked cauliflower florets and creamed with milk, yogurt and shrimp soup. Sprinkled with pecan nuts, the cauliflower casserole is baked to serve.
Ingredients
  Plain yogurt 8 Ounce (At Room Temperature)
  Cream of shrimp soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Flour 1 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Cauliflower head 1 Medium, cut into flowerets cooked and drained
  Chopped pecans 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°.
Stir yogurt in a bowl until creamy; fold in soup.
Stir in milk and flour.
Driz-zle butter into mixture, stirring constantly.
Ar-range cauliflowerets in buttered 21/2-quart cas-serole.
Pour mixture over cauliflower; sprinkle with pecans.
Bake 25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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