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1 small head cauliflower
1 med zucchini, sliced
1/4 c chopped onion
2 tbsp butter
1/2 tsp salt
1/8 tsp thyme leaves
2 tomatoes, cut into wedges
1 can cheddar cheese soup
1/3 c milk
Rinse cauliflower; break up into flowerettes and ocok in boiling salted water for 8-10 minutes or until crisp-tender. Drain. While cauliflower is cooking, saute zucchini and onion in butter in a medium skillet. Combine osup and milk until smooth; pour into skillet. Add cauliflower, tomatoes, salt and thyme. Heat through. Yield: 6-8 servings.
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