Tuesday, October 9, 2012
This recipe is based on our friend, Margaret Wolf’s hash brown potato casserole that she brought over for us to enjoy one Christmas day. It was a hit! The topping for the low-carb version of her dish is crunchy and very tasty indeed!
2.2 lb fresh cauliflower (1 kg)
Condensed Cream of Mushroom Soup (please use the CONDENSED version...don't thin it out with water)
2 cups sour cream (500 mL)
1 cup grated Cheddar Cheese (250 mL)
1/2 cup chopped onion (125 mL)
2 tsp Mrs Dash® Seasoning (10 mL)
Blend (Herb and Garlic)
3/4 tsp salt (3 mL)
1/4 tsp white pepper (1 mL)
2 tbsp butter, melted (30 mL)
Cheesy Almond Topping:
2 tsp butter (10 mL)
1 cup sliced almonds (250 mL)
1/2 cup grated Cheddar Cheese (125 mL)
Chop cauliflower florets really tiny – about the size of two hash browns – like little nuggets of cauliflower florets. Steam or boil cauliflower in water until just tender, but not mushy.
In large bowl, combine Condensed Cream of MushroomSoup, sour cream, Cheddar cheese, onion, Mrs Dash® Seasoning Blend, salt and pepper. Stir in cooked cauliflower florets. Spread evenly in 9 x 13-inch (23 x 33 cm) glass baking dish. Sprinkle topping over top; distribute evenly. Drizzle with butter. Bake uncovered 20 minutes in 350°F (180°C) oven.
Cheesy Almond Topping: In skillet, melt butter and stir-fry almonds until turning brown. Remove from heat. Quickly stir in cheese.
Helpful Hints: If desired, just cover the casserole in plenty of cheese and skip the Cheesy Almond Topping to keeps things simple and quick. This casserole lasts a whole week in the refrigerator; however, it may also be frozen in an airtight container. It will not be quite as good as freshly made, but almost. This recipe may be halved and made in an 8-inch (20 cm) square glass dish.
Yield: 15 servings
7.2 g protein
17.2 g fat
6.0 g net carbs