Cauliflower Casserole Recipe

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.

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Plain yogurt8 Ounce (At Room Temperature)
 Cream of shrimp soup10 3⁄4 Ounce (1 Can)
 Milk1⁄2 Cup (8 tbs)
 Flour1 Tablespoon
 Butter/Margarine2 Tablespoon, melted
 Cauliflower head1 Medium, cut into flowerets cooked and drained
 Chopped pecans1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 178 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.7%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 22.5 mg

Sodium 361.4 mg15.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 4.4 g17.6%

Sugars 6.7 g

Protein 6 g11.6%

Vitamin A 4.1% Vitamin C 109.9%

Calcium 11% Iron 4.9%

*Based on a 2000 Calorie diet

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.
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