This delicious and homey casserole serves well on a buffet for a very informal dinner. Serve it with roast chicken or veal. Dieters will love its blend of flavors.

1 can (1 pound) stewed tomatoes, chopped. Do not drain.
1 teaspoon chicken-seasoned stock base
4 medium potatoes, peeled and cut into 1/2-inch slices
1 large onion, chopped
4 tablespoons lemon juice
1 teaspoon sugar
4 tablespoons chopped parsley
1/2 teaspoon dried dill weed
freshly ground pepper to taste

2 packages (10 ounces, each) frozen cauliflower florets, defrosted

2 tablespoons dry bread crumbs mixed with
2 tablespoons grated Parmesan cheese

In a Dutch oven casserole, place first 9 ingredients, and simmer mixture for 30 minutes, or until potatoes are almost tender. Stir in the cauliflower and simmer for an additional 5 minutes.

In a l2-inch oval porcelain baker, or 9x13-inch baking pan, lay cauliflower mixture in a shallow layer and sprinkle top with bread crumbs and grated cheese. Heat in a 350-degree oven until heated through. Serves 8.

Note: -This can be prepared earlier in the day, and stored in the refrigerator (except for the sprinkling of the bread crumbs and cheese, which should be done just before reheating).

(About 100 calories per serving

67

Menu

Place an Order