Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk1 clove garlic, minced1 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
Instructions
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.
