Cauliflower and cheese casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head cauliflower |
| 1 | pounds | Velveeta cheese |
| ½ | cup | Milk |
| 2 | tablespoons | Onion; chopped |
| 1½ | cup | Ritz cracker crumbs |
| 3 | tablespoons | Unsalted butter or margarine |
Directions
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 375 F. Rinse the cauliflower and break into florets.
In a medium-sized saucepan, steam the cauliflower until fork-tender (do not overcook). In a small saucepan, melt the Velveeta cheese over low heat, then add the milk and onion and stir until well blended.
In a large casserole, place some of the melted cheese on the bottom and layer with cauliflower, then cracker crumbs, dot with butter and margarine, and repeat. Crumble additional cracker crumbs and place on top.
Cover and bake for 20 mins. Uncover and let stand in the oven for an additional 5 mins.