Cauliflower Casserole

• 2 carrots, shredded
• 1/4 c. butter or margarine, divided
• 1 can cream of mushroom soup
• 1 large cauliflower, broken into flowerets
• 1 medium onion, chopped
• 1 1/2 c. herb-seasoned stuffing mix, divided
• 1/4 c. sour cream
• vegetable cooking spray

1. Saute carrots and onion in 2 tablespoons butter in a large saucepan until tender.
2. Stir in 1 cup stuffing mix, soup and sour cream.
3. Remove from heat.
4. Cook cauliflower in boiling water 10 minutes or just until tender.
5. Add to soup mixture.
6. Pour into an 8-inch square baking dish, which has been coated with cooking spray.
7. Combine remaining 2 tablespoons butter and 1/2 cup stuffing mix; sprinkle on top of casserole.
8. Bake at 350u0b0 for 25 minutes.
9. Serves 6 to 8.

carrots, butter, cream of mushroom soup, cauliflower, onion, stuffing mix, sour cream, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844380 (may not work)