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Cauliflower Scallop Recipe
|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)|
Serving size: Complete recipe
Calories 1229 Calories from Fat 570
% Daily Value*
Total Fat 64 g98.7%
Saturated Fat 31.3 g156.6%
Trans Fat 0 g
Cholesterol 555.3 mg
Sodium 3905.7 mg162.7%
Total Carbohydrates 103 g34.3%
Dietary Fiber 26.7 g107%
Sugars 31.8 g
Protein 62 g125%
Vitamin A 102.4% Vitamin C 541.7%
Calcium 127.7% Iron 39.6%
*Based on a 2000 Calorie diet
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.