1 (10 3/4 oz.) cream of celery soup
1/2 c. milk
2 eggs, slightly beaten
1 c. shredded cheddar cheese
3/4 c. soft bread crumbs
1/4 c. snipped parsley
1/4 c. chopped pimento
1 tbsp. instant minced onion
2 (10 oz.) pkgs. frozen cauliflower, cooked and drained

Combine all ingredients except cauliflower. Flavor to taste with salt and pepper. Chop cauliflower, stir into soup mixture. Turn into 10 x 6 x 2 inch baking pan. Bake at 350 degrees for 35 minutes. Top with more cheddar cheese, bake 5 more minutes. Serves 6 to 8.