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
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.