Cauliflower Casserole Recipe



  • 1 head cauliflower (medium size)
  • 1 can cream of mushroom soup
  • 1 soup can of water
  • 1 pound Velveeta cheese slices
  • 3 tablespoons butter or margarine (melted)
  • 2/3 cup traditional bread crumbs


  1. Preheat oven to 350F.
  2. Separate cauliflower florets – wash and drain. In a medium-size saucepan cook the cauliflower florets in lightly salted water to al dente. Drain.
  3. In a 2-quart casserole dish lightly sprayed with cooking spray layer the cauliflower and cheese slices to form 2 layers.
  4. In a medium size bowl mix together the milk and mushroom soup; pour the mixture over the top of the casserole.
  5. In a small bowl mix together the bread crumbs and melted butter and sprinkle the mixture over the top of the casserole.
  6. Bake for 1 hour or until bubbly and bread crumbs are nicely browned.