Cauliflower Casserole

CAULIFLOWER CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Goebel Estate in Royse City, Texas in 1988. 1 cup cooked brown rice 1 small white onion chopped 1 cup chopped fresh mushrooms 1 garlic clove minced 3 tablespoons unsalted butter 1 package frozen cauliflower 1/4 teaspoon basil 1/2 teaspoons alt 1/2 teaspoon white pepper 1/2 teaspoon lemon juice 1 cup sharp grated cheddar cheese Minced parsley Saut� onions, mushrooms and garlic in butter until tender but not soft then add to rice. Thaw cauliflower then blanch for 2 minutes and drain well then add to rice. Add basil, salt and white pepper then add lemon juice. Stir in most of the cheese leaving a little to sprinkle over the top. Bake uncovered at 350 for 25 minutes.

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