Cauliflower and Brussels Sprouts

Ingredients

• 1 head cauliflower
• 1 teaspoon lemon juice
• 1/2 lb Brussels sprout, about 2 to 3 cups
• 2 tomatoes, sliced (ripe)
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

• 1 (10 ounce) can condensed cheddar cheese soup
• 2 tablespoons buttered breadcrumbs

Directions

1. 1

   Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.

2. 2

   Then, cover it, and continue cooking until just tender.

3. 3

   Drain the vegetables.

4. 4

   Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.

5. 5

   Sprinkle with thyme, salt, and white pepper.

6. 6

   Spoon the condensed soup on top and sprinkle with crumbs.

7. 7

   Bake at 350 degrees until bubbly and heated through.

8. 8

   (app. 25 minutes?) Serves 6.