Drain cauliflower and place in a greased 1-quart casserole. Pour undiluted soup over cauliflower. Mix crumbs with fat and sprinkle over top. Bake at 350° F. (moderate oven) 20 to 30 minutes, or until sauce bubbles and crumbs are brown.
Note: Two pounds of fresh cauliflower, separated into small flowerets and cooked until tender, can be used instead of frozen cauliflower.
Variation
Quick spinach au gratin.—Use 2 packages (10 ounces each) frozen chopped spinach. Crumble 6 slices crisp fried bacon over mixture before topping with crumb mixture.
Lima bean creole
6 servings
2 packages (10 ounces each) frozen lima beans
6 slices bacon
¼ cup finely chopped onion
2 tablespoons chopped green pepper
½ teaspoon salt
Pepper, as desired
2 cups cooked or canned tomatoes
Cook beans as directed on package; drain.
Fry bacon; drain on absorbent paper. In 2 tablespoons bacon drippings, brown onion and green pepper. Crumble bacon. Add browned onion and green pepper, bacon, seasonings, and tomatoes to beans. Cover and simmer gently 15 minutes.
Variations