Yield: 1 Servings
|1 pounds||Cauliflower florets|
|2 teaspoons||Vegetable oil|
|½ \N||Onion; diced|
|¼ pounds||Canned mushrooms; drained|
|11 ounces||Can cream of mushroom soup|
|⅓ cup||Heavy cream|
|1½ cup||Cornflakes; crushed|
|1⅓ cup||Grated Parmesan cheese|
Prep: 5 min, Cook: 20 min. Preheat oven to 350øF. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and arrange in a buttered casserole dish. Heat oil in a heavy nonstick skillet over medium heat. Saut onions 4 minutes, or until soft.
Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower. Bake 10-12 minutes or until top is golden.
Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998