Poppin' Cauliflower and Mushroom Casserole

1 head cauliflower, washed and chopped
1/4 lb fresh shitake mushrooms, cleaned and quartered
1 large shallot, sliced thin
1 can reduced-fat cream of mushroom soup
black pepper, to taste
1 bag Parmesan and Garlic Popchips

Preheat oven to 425 degrees.

Mix cauliflower, mushrooms, shallots, and soup together. Depending on how soupy you like the sauce, add up to 1/2 can of water (I added 1/2 can of water which gave it a thinner sauce). Pour into casserole dish and sprinkle with black pepper. Cover and bake for 30 minutes.

Remove from oven, uncover and stir. Place back into oven uncovered for 15 minutes (less time if your sauce is thicker, you want the casserole to be removed before it browns over).

Crush bag of Popchips and sprinkle over casserole. Place back into oven for 5 minutes, or until chips have browned.

You do not need a lot of seasoning. The soup adds salt and the chips add a lot of flavor to the dish.

This dish makes four large servings at 1 point each.