Recipe: Rotel Souper Cauliflower Au Gratin (using condensed cheese soup, 1970's)
Side Dishes - VegetablesSOUPER CAULIFLOWER AU GRATIN
1 medium head cauliflower
1 (10 3/4 oz.) can condensed Cheddar cheese soup, undiluted
1/2 of a 10 oz. can RO-TEL Tomatoes and Green Chilies
1/2 teaspoon Worcestershire sauce
2 tablespoons crushed croutons or corn flakes (for topping)
Cook cauliflower in roiling, salted water for 15 minutes or until tender; drain.
Combine (undiluted) soup, RO-TEL Tomatoes and Green Chilies and Worcestershire sauce; set aside.
Place cauliflower in 2-quart baking dish; pour on sauce. Sprinkle with croutons or corn flakes.
Bake at 350 degrees F for 15 minutes or until hot.
Makes 4-6 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978
1 medium head cauliflower
1 (10 3/4 oz.) can condensed Cheddar cheese soup, undiluted
1/2 of a 10 oz. can RO-TEL Tomatoes and Green Chilies
1/2 teaspoon Worcestershire sauce
2 tablespoons crushed croutons or corn flakes (for topping)
Cook cauliflower in roiling, salted water for 15 minutes or until tender; drain.
Combine (undiluted) soup, RO-TEL Tomatoes and Green Chilies and Worcestershire sauce; set aside.
Place cauliflower in 2-quart baking dish; pour on sauce. Sprinkle with croutons or corn flakes.
Bake at 350 degrees F for 15 minutes or until hot.
Makes 4-6 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978
MsgID: 0110899
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 19 Recipes from the booklet: Zesty Recip...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 19 Recipes from the booklet: Zesty Recip...
Board: Vintage Recipes at Recipelink.com
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