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Cauliflower Casserole Recipe
|Plain yogurt||8 Ounce (At Room Temperature)|
|Cream of shrimp soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Cauliflower head||1 Medium, cut into flowerets cooked and drained|
|Chopped pecans||1⁄4 Cup (4 tbs)|
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
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.