Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.

2. BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL.

3. ADD SAUTEED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5.

4. ADD SALT TO BOILING WATER.

5. ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCE
HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY IN
EACH PAN.

6. POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN.

NOTE:

1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
ONIONS.

NOTE:

2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE

NOTE:

3. IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 1/2 CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.

USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1/2 CUP W/

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