RECIPE FROM "SANDY'S
Sandy's Corn and Cauliflower Casserole
1 (10-ounce) package frozen cauliflower
1 (1-pound) can whole kernal corn, drained
1 (10-1/2 ounce) can cream of celery soup, undiluted
2 tablespoons chopped pimiento
1 teaspoon minced garlic
1 teaspoon Lawrey's salt
1/8 teaspoon black pepper
4 ounces sharp process American cheese, shredded (1 cup)
1/2 cup cornflake crumbs
1 tablespoon butter, melted
Preheat oven to 375 degrees.
Slice large pieces of cauliflower in half. Spread out cauliflower in a 10x6x1-1/2 baking dish.
Combine next 6 ingredients and bring to a boil. Pour over cauliflower.
Bake at 375 degrees for 25 minutes.
Top with cheese and combined crumbs and butter. Bake 5 minutes longer.