Cauliflower Scallop Recipe
Ingredients
| 1 10 3/4 ounce can condensed cream of celery soup | ||
| Milk | 1/2 Cup (16 tbs) | |
| 2 slightly beaten eggs | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| Minced onion | 1 Tablespoon, dried | |
| 2 10-ounce packages frozen cauliflower, cooked and drained | ||
Directions
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.
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.
Chef
