1 medium cauliflower
1 can cream of celery soup
2 1/2 oz. jar sliced
1/2 c. grated Parmesan cheese
Wash cauliflower. Remove outer leaves. Cut out center
core. Cook in enough boiling salted water to cover (about 20
minutes or until fork tender). Drain well. Place in greased
casserole. Heat undiluted soup. Stir in mushrooms. Spoon
over cauliflower. Sprinkle with cheese and paprika. Bake in
preheated 350 degrees oven for 15 minutes, until cheese is melted and
brown. Cut in wedges. Serves 6.
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