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.
Do you Pre cooked noodles or use hard?