|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Slightly beaten eggs||2|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Minced dried onion||1 Tablespoon|
|Frozen cauliflower||20 Ounce, cooked, drained (2 Packages, 10 Ounce Each)|
Combine soup, milk, and eggs; stir in half of the cheese, bread crumbs, parsley, pimiento, onion, 1/2 teaspoon salt, and dash pepper.
Chop cauliflower; stir into soup mixture.
Turn mixture into 10x6x2-inch baking dish.
Bake in 350°Foven for 35 minutes.
Top with remaining cheese; bake for 5 minutes more.