1 (10 oz.) pkg. frozen cauliflower
1/4 c. finely chopped onion
1 tbsp. butter
1 c. cream Cheddar soup
1 (7 3/4 oz.) salmon
1 (4 oz.) can cut mushrooms
1/4 c. Parmesan cheese
1 tbsp. lemon juice
1/2 tsp. dried dillweed, optional
Dash of pepper
Lemon twist
Parsley

Cook vegetables covered in small amount of salted water for 3 minutes. Drain, cut vegetables in small pieces. Set aside.

In saucepan cook onion in butter until tender, but not brown. Stir in cheese soup and heat through. Stir in drained mushrooms, cheese, lemon juice, dill and pepper. Fold in salmon and vegetables. Turn mixture in ungreased 1 quart casserole. Bake uncovered in 350 degree oven for 30-35 minutes. Garnish with lemon and parsley.