Cauliflower Mushroom Soup Casserole Food

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EASY CAULIFLOWER CASSEROLE



Easy Cauliflower Casserole image

Loaded with cheese and covered with breadcrumbs, your kids just might confuse this Easy Cauliflower Casserole with their favorite Baked Macaroni and Cheese recipe. Lucky for you, not only is this version loaded with veggies instead of pasta, it also makes the most of your pantry staples. Grab the cooking spray, panko, and can of cream of chicken soup, and you're practically halfway there. Don't have cream of chicken? Any "cream of" soup will do the trick. Try cream of celery to mix things up. Ready in just 45 minutes, this is the ultimate weeknight casserole, though it makes a statement at any potluck supper too. For a party-ready touch, add a dash of parsley to your casserole as soon as you pull it out of the oven. It's the ultimate way to dress up the golden panko topping if you're making and taking for a special occasion.

Provided by Southern Living Editors

Categories     Casserole

Time 45m

Yield Serves 4 to 6 (serving size: about 1 cup)

Number Of Ingredients 8

1 medium (1 lb.) head cauliflower
1 (10.5-oz.) can cream of chicken soup
1/2 cup sour cream
Cooking spray
2 ounces sharp Cheddar cheese, grated (about 1/2 cup)
1/4 cup panko (Japanese-style breadcrumbs)
1/4 cup salted butter, thinly sliced
Chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 350˚F. Trim cauliflower into florets. Bring a large saucepan of salted water to a boil over high; add cauliflower, and boil until just tender, 4 to 5 minutes. Drain cauliflower, and return to saucepan.
  • Stir together cream of chicken soup and sour cream in a small bowl; add to cauliflower, and toss to combine. Transfer mixture to a greased (with cooking spray) 8-inch square baking dish. Sprinkle casserole with cheese and panko; dot with butter slices.
  • Bake in preheated oven until casserole is bubbly and panko is golden, about 30 minutes. If desired, top with parsley.

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

When I was teaching, a student's mother gave me this broccoli casserole recipe. It's a keeper at our house. My granddaughter makes it for special occasions. -Nancy Herzig, Geneva, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen chopped broccoli, thawed
1 package (16 ounces) frozen cauliflower, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup mayonnaise
2 large eggs
1/4 teaspoon onion salt
3 cups (12 ounces) shredded cheddar cheese, divided

Steps:

  • In a large bowl, combine the first 6 ingredients. Stir in 2 cups cheese. Transfer to a greased 8-in. square baking dish. Sprinkle with remaining cheese. Bake at 350° for 60-65 minutes or until bubbly.

Nutrition Facts : Calories 384 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

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