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Categories:
cauliflower broccoli cheese soup mushroom soup milk onion garlic black pepper cream cheese sour cream cheese oregano parsley linguine Parmesan cheese
Viewed: 49 - Published at: 4 years agoIngredients
- 1 large cauliflower, each florette cut in half
- 10 ounces campbell's broccoli cheese soup
- 10 ounces Campbell's Cream of Mushroom Soup
- 12 ounces evaporated milk
- 1 tablespoon dried onion, crushed
- 12 teaspoon garlic, minced (I use the kind in a jar for this)
- 12 teaspoon black pepper
- 4 ounces cream cheese
- 4 ounces sour cream
- 1 cup cheese, shredded (I use cheddar or jack mix or Mexican mix)
- 12 teaspoon oregano (I sometimes use 1 tsp if it doesn't smell very strong)
- 2 tablespoons parsley, chopped
- 16 ounces spinach linguine
- 12 cup parmesan cheese, to serve
Method
- Boil cauliflower florettes until just barely tender.
- Do not overcook!
- Meanwhile, combine everthing except pasta and parmesan cheese in a large bowl.
- Drain cooked cauliflower and add to mixture in bowl.
- Fold in gently.
- Don't break up cauliflower pieces.
- Place mixture in a 9x13 greased casserole.
- Bake for 15-20 minutes at 350 degrees.
- While cauliflower is baking, cook spinach linguine noodles until just done.
- Drain.
- Pour cooked cauliflower sauce over pasta and serve with a little parmesan cheese sprinkled over it.
