Page 58 - Harrington Family Recipes

Cauliflower Casserole

Serving Size : 10 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rice -- cooked
1 head cauliflower flowerets -- stems sliced
1 can Cream of Mushroom, 98% Fat Free
1/2 pound mushrooms -- sliced
2 cups monterey jack cheese -- or cheddar, grated
1/2 cup water
1 medium onion -- diced

Spray crockery cooker with nonstick cooking spray. Combine all
ingredients. Mixture will be chunky, but stir well. Cook on LOW for 4-6
hours. NOTE: The color is "rather dull." Can add peas for extra color or a
dash of pimento can
help that as well, or you can try carrot strips. Tester of the recipe also
said that she saved half of the cheese for the last 30 minutes of cooking
time. Source:
Crockery Cookery. The Advocate, BRLA.
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 297 Calories; 7g Fat (22.5%
calories from fat); 10g Protein; 47g Carbohydrate; 1g Dietary Fiber; 20mg
Cholesterol; 126mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1 Fat.

NOTES : Made this on 11/16/02. I used 1/2 the cheese in the
casserole. I did not use a crock pot. I mixed everything
and put into a casserole. I baked it in the oven,
covered, at 350º for 45 minutes. Then I put the remaining
half of the cheese on top and cooked for 15 minutes more
uncovered. It was good, but I ended up putting Best Foods
on it.

Next time I will precook the cauliflower. And will add 1
cup of Best Foods Mayo and cook for 30 minutes, maybe with
the 1/2 cheese on top for the whole time.

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