Cauliflower casserole is my new go-to recipe when I’m looking for healthier alternatives.
Check out what my pals over at Cooking Mamas had to say about this recipe:
“Tastes just like a loaded baked potato, but without the carbs!”
Sometimes, you just gotta leave the carbs in the dust and that is exactly what this tasty casserole does.
Ingredients
1 lg. head cauliflower cut into bite-size pieces
6-8 Hormel strips bacon crumbled and divided
6 T. chopped chives divided
1/2 c. Daisy sour cream
1/2 c. Duke’s mayonnaise
2 c. Kraft shredded cheddar cheese divided
1 (8 oz.) container mushrooms sliced
Morton Salt & Pepper to taste
Instructions
Preheat oven to 425 degrees.
Bring a large pot of water to a boil. Cook cauliflower for 8 to 10 minutes; drain and cool.
In a large mixing bowl, gently stir together cooled cauliflower, 1/2 of the crumbled bacon, 3 tablespoons chives, sour cream, mayonnaise, 1 cup of cheese, and sliced mushrooms. Season with salt and pepper.
Pour into a 9 x13-inch baking dish and sprinkle with remaining 1 cup of cheese and bacon crumbles.
Bake for 15-20 minutes, until cheese is melted. Top with remaining 3 tablespoons chives and serve.
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Quick Tip: Feel free to toss in some broccoli florets to this casserole for more veggie power!
Thank you to Cooking Mamas for this great recipe.
RE: No peek chicken. Followed recipe exactly. Worst dish I have ever had. Chicken dry dry dry. Was this a joke on me?
dont you have ANY recipes that dont use meat??? im a vegetarian for more than 50 years-i cant eat any of the recipes i keep getting from you