Ingredients
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1 (16 oz) bag frozen cauliflower florets
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1 (10.5 oz can canned cream of celery soup
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1/2 cup milk
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1 tsp garlic powder
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1/2 cup shredded cheddar cheese
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1/4 cup panko bread crumbs
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1 tsp olive oil
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2 tbsp grated Parmesan cheese
Steps
1
Preheat oven to 400 F. Lightly spray or grease a 9 x 9 casserole dish.
2
Mix together the celery soup with the milk, garlic powder and shredded cheddar cheese in a large bowl. Toss in the cauliflower and mix well. Pour into the greased baking dish.
3
Mix together the bread crumbs with the olive oil and parmesan cheese. Sprinkle over top of the cauliflower.
4
Bake for 20-25 minutes or until crumbs are golden brown and edges are bubbly.
