Cauliflower Casserole
  • Cooking Time: 35
  • 20 oz chopped cauliflower, steamed
  • 1 cup Mayonnaise
  • 1 cup sharp cheddar cheese, shredded (I think I used more)
  • 1 10 3/4-ounce can condensed cream of mushroom soup
  • 2 eggs lightly beaten
  • 2 cup crushed Ritz crackers
  • 2 tablespoon butter, melted (I'm sure I used more)
  1. Preheat oven to 350.
  2. Spray a 13x9" dish with cooking spray.
  3. In a large mixing bowl combing, cauliflower, mayo, cheese, soup and eggs. Mix well
  4. Spoon the mixture into the dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Or, combine the crackers and butter in a smaller bowl and sprinkle evenly over the cauliflower mixture...which ever works best for you
  5. Bake for 35 minutes or until set and browned.
I was looking for something to do with the head of Cauliflower I had sitting in my fridge when I came across a recipe on Paula Deen's website for Broccoli Casserole. I thought..."Well shoot...I can swap the broccoli for cauliflower!" So I did. And it worked wonderfully!