Cauliflower Scallop Recipe

Cauliflower Scallop
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CourseMethod
SpecialityVegetarian
Main Ingredient

Ingredients

 Canned condensed cream of celery soup10 3⁄4 Ounce (1 Can)
 Milk1⁄2 Cup (8 tbs)
 Slightly beaten eggs2
 Shredded cheddar cheese1 Cup (16 tbs)
 Soft bread crumbs3⁄4 Cup (12 tbs)
 Snipped parsley1⁄4 Cup (4 tbs)
 Chopped pimiento1⁄4 Cup (4 tbs)
 Minced dried onion1 Tablespoon
 Frozen cauliflower20 Ounce, cooked, drained (2 Packages, 10 Ounce Each)

Nutrition Facts

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

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.
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