2 pkgs. frozen cauliflower
1 (1 lb.) can stewed tomatoes
2 eggs, slightly beaten
1 can cheddar cheese soup
1/4 c. grated Parmesan cheese
1 tsp. oregano

Boil cauliflower according to directions on package. Drain and arrange in 9 x 12 inch baking dish. Combine the tomatoes with eggs, pour over cauliflower. Spoon soup over tomatoes and spread. Sprinkle cheese and oregano over top. Bake at 350 degrees for 30 minutes. May also use fresh cauliflower. Serves 8.