Home Cooking 1

Cream of shrimp soup in cauliflower casserole?

aChowBaby | Mar 11, 200802:41 PM

Something tells me, that can't be good!

My DH bought a giant tub of plain yogurt and I was looking for recipes to use it up and in the Dannan Yogurt Cookbook (1982) a recipe for cauliflower casserole looked good until I saw the can of shrimp soup.

Cauliflower Casserol 6 servings
1 8 oz container plain yogurt, room temperature
1 10 3/4 oz can cream of shrimp soup
1/2 c milk
1 T flour
2 T butter, melted
1 medium head cauliflower, cut into flowerets, cooked, drained
1/4 c chopped pecans
Oven 350º
Stir yogurt until creamy, fold in soup. Stir in milk and flour. Drizzle butter into mixture, stirring constantly.
Arrange cauliflowerets in buttered 2 1/2 quart casserole.
Pour mixture over cauliflower; sprinkle with pecans.
Bake 25 minutes

Any ideas for substituting the cream of shrimp soup? Cream of celery, chicken, mushroom?

I would roast the cauliflower with some olive oil instead of cooking it in water.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH