Cooking Directions

• Heat the oven to 350°F.  Spray a 2-quart casserole with vegetable cooking spray.
• Stir the soup, milk, garlic, cauliflower and half the cheese in the casserole.  Sprinkle with the bacon and remaining cheese.
• Bake for 50 minutes or until the cauliflower is tender.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 1 clove garlic, minced
• 1 package (20 ounces) frozen cauliflower florets, thawed or 1 medium head cauliflower, cut into florets (about 5 cups)
• 1 cup finely grated Swiss cheese (about 4 ounces)
• 0.25 cup cooked crumbled bacon