Cauliflower Scallop

Cauliflower Scallop

2 10 oz. packages frozen cauliflower

1/2 cup milk

2 eggs beaten

1 cup shredded Cheddar cheese

1 can condensed cream of celery soup

3/4 cup soft bread crumbs

1/4 cup chopped parsley

1/4 cup chopped pimiento

1 tablespoon instant minced onion

Cook cauliflower and drain.

Combine soup, milk, and eggs; stir in half the cheese, add crumbs parsley, pimiento, onion, 1/2 teaspoon salt and dash pepper.

Chop cauliflower; stir into soup mixture. Put into a 10″ baking dish.

Bake 350° F. 35 minutes. Top with remaining cheese. Bake 5 minutes more

6-8 servings