2 cans French cut snap beans
1 can fried onion rings
1 can cream of celery soup
8 ounces non fat sour cream
1 1/2 cups extra sharp Cheddar cheese
2 heads fresh cauliflower
1 1/2 teaspoons salt or to taste
1 teaspoon Cajun blend, or to taste
Boil cauliflower in water with 1/2 teaspoon salt or to taste. Cook well done. Put in a mixing bowl with 1/2 teaspoon salt, sour cream, 3/4 teaspoon Cajun Blend, Cheddar cheese and cream of celery soup. Cream just as cream potatoes. Take a 9 x 11 Pyrex dish and spray with garlic flavor Pam olive oil. Open 2 cans French cut snap beans, and drain. Spread them in a smooth layer in the bottom of the Pyrex. Cover with the mashed cauliflower. Smooth out the layer, top with the fried onions and the Cajun Blend. Preheat the oven to 350F and bake until the cheese melts 20 to 30 minutes depending on the oven.
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