Cauliflower tomato casserole

Yield: 1 Servings

Measure Ingredient
1½ pounds Cauliflower florets
1½ pounds Canned peeled tomatoes; drained and chopped
1 tablespoon Unsalted butter; melted
2 tablespoons Grated Parmesan cheese
½ cup Swiss cheese; shredded
½ cup Seasoned breadcrumbs

Prep: 10 min, Cook: 25 min. Preheat oven to 350øF. Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until cauliflower is just tender. Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper to taste and half the melted butter. Combine cheeses and breadcrumbs in a bowl and sprinkle over cauliflower mixture. Drizzle with remaining butter and bake 20-25 minutes or until top is golden.

Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998

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