Creamy Cauliflower Casserole |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | ||||||||||||
| INGREDIENTS: | ||
| 1 medium head cauliflower, broken into small florets | one 10-ounce can cream of chicken soup | 1/2 cup mayonnaise |
| 1 cup shredded medium sharp Cheddar | 1 sleeve butter creackers (about 34 crackers), crushed | 2 tablespoons butter or margarine, melted |
| 1 | Preheat the oven to 400 F. Grease an 8-inch square baking dish. |
| 2 | Place the cauliflower in a vegetable steamer. Steam, covered, until tender, about 7 minutes. |
| 3 | Combine the soup and mayonnaise in a large bowl; mix well. Stir in the Cheddar. Add the cauliflower and mix gently until well coated. |
| 4 | Spoon the mixture into the prepared pan. Sprinkle the cracker crumbs over the top and drizzle evenly with the melted butter. Bake, uncovered, for 25 minutes, or until golden. |