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Mar 11, 2008 02:41 PM

Cream of shrimp soup in cauliflower casserole?

Something tells me, that can't be good!

My DH bought a giant tub of plain yogurt and I was looking for recipes to use it up and in the Dannan Yogurt Cookbook (1982) a recipe for cauliflower casserole looked good until I saw the can of shrimp soup.

Cauliflower Casserol 6 servings
1 8 oz container plain yogurt, room temperature
1 10 3/4 oz can cream of shrimp soup
1/2 c milk
1 T flour
2 T butter, melted
1 medium head cauliflower, cut into flowerets, cooked, drained
1/4 c chopped pecans
Oven 350ยบ
Stir yogurt until creamy, fold in soup. Stir in milk and flour. Drizzle butter into mixture, stirring constantly.
Arrange cauliflowerets in buttered 2 1/2 quart casserole.
Pour mixture over cauliflower; sprinkle with pecans.
Bake 25 minutes

Any ideas for substituting the cream of shrimp soup? Cream of celery, chicken, mushroom?

I would roast the cauliflower with some olive oil instead of cooking it in water.

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  1. Because condensed cream-of-whatever soups all taste pretty innocuous, I wouldn't necessarily discount the cream of shrimp. But I also wouldn't buy it specifically for a recipe. If you have any other cream-of-X soup in the pantry, I'd just go ahead and use that. It'll all turn out creamy and comforting.

    Yes, purists will scorn the condensed soup, but as an occasional fan of the neon orange mac 'n cheese, I say sometimes you need the nostalgic "bad for you" ingredients to round out the flavors.