1 med. head cauliflower, cut into flowerets
1 (10 3/4 oz.) cream of mushroom soup, undiluted
1/2 c. milk
3/4 c. (3 oz.) shredded Sharp Cheddar cheese
1/4 c. bread crumbs
1 tsp. butter, melted

Cook cauliflower, covered in small amount of boiling salted water 8 to 10 minutes or until tender. Drain. Arrange cauliflower in lightly greased 1 1/2 quart casserole. Combine soup, milk and cheese; spoon over cauliflower. Mix bread crumbs and butter; sprinkle evenly over cauliflower. Bake at 350 degrees for 30 minutes. Yield: 4 servings.