Make ahead and freeze.
4 cups cauliflower (1 head) 1 L
1 tbsp milk 15 mL
1 can (10 oz/284 mL) cream of 1
chicken soup (reduced sodium)
1⁄4 cup mayonnaise 60 mL
1⁄2 cup shredded Cheddar cheese 125 mL
1 tsp curry powder 5 mL
2 tbsp butter, melted 30 mL
1 cup cracker crumbs 250 mL
Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
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