Italian Baked Cauliflower
ITALIAN BAKED CAULIFLOWER
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|1 medium||head cauliflower, broken into flowerets|
|2||eggs, well beaten|
|1 can(s)||diced tomatoes|
|1 tsp||chopped oregano|
|1 Tbsp||romano cheese, grated|
|1 can(s)||cheddar cheese soup|
Place flowerets in saucepan with 2 cups salted water and bring to a boil. Cover and simmer 5 minutes.
Drain cauliflower well and place in 2 quart casserole dish.
Place beaten eggs and canned tomatoes in a bowl and beat to blend. Pour over cauliflower.
Sprinkle oregano and cheese over top.
Place dollops of cheese soup evenly over top.
Bake in preheated 350 degree oven for 30-45 minutes, uncovered.