Cauliflower Casserole(Serving Size: 8) - cooking recipe

Ingredients

1 large or 2 small heads of cauliflower, cut into flowerets
2 cans cream of shrimp soup, undiluted
1 (8 oz.) carton sour cream
2 Tbsp. butter, melted and divided
1/4 tsp. pepper
1/4 c. dry bread crumbs

Preparation

Cook cauliflower until crisp-tender.
Drain and place in 2-quart casserole.
Combine soup, sour cream, 1 tablespoon butter and pepper. Stir well.
Pour over cauliflower.