Cheesy Cauliflower Casserole
A comforting dish that combines tender cauliflower florets with a rich and creamy cheese sauce. This delicious casserole is baked to perfection, creating a golden and bubbly top that is simply irresistible. It's a great vegetarian main or side dish for any weeknight, and a great way to sneak in some veggies for those who might be a bit picky.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cauliflower florets
cut in pieces |
|
| 2 | ounces |
pimentos
drained, or roasted bell pepper, chopped |
|
| 2 | tablespoons |
green bell peppers
chopped |
|
| 8 | ounces |
water chestnuts
canned, sliced, or celery |
|
| 2 | large |
eggs
hard cooked, optional |
|
| 1 | small |
onions
chopped |
|
| 1 | cup |
cheddar cheese
grated |
|
| Sauce | |||
| 4 | tablespoons |
butter
melted |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
american cheese
cubed |
|
| Topping | |||
| 1 | cup |
crackers, cheese flavored
crushed, or corn flakes |
* |
| 3 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cauliflower florets
cut in pieces |
|
| 57.8 | ml/g |
pimentos
drained, or roasted bell pepper, chopped |
|
| 3E+1 | ml |
green bell peppers
chopped |
|
| 231.2 | ml/g |
water chestnuts
canned, sliced, or celery |
|
| 2 | large |
eggs
hard cooked, optional |
|
| 1 | small |
onions
chopped |
|
| 237 | ml |
cheddar cheese
grated |
|
| Sauce | |||
| 6E+1 | ml |
butter
melted |
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
american cheese
cubed |
|
| Topping | |||
| 237 | ml |
crackers, cheese flavored
crushed, or corn flakes |
* |
| 45 | ml |
Parmesan cheese
grated |
|
Directions
Layer cauliflower, pimento, green pepper, water chestnuts, eggs, onion and cheese in 2½ quart (liter) casserole.
Make sauce by melting butter and stirring in flour, salt and pepper.
Cook and stir 1 minute.
Add milk gradually.
Add cheese and cook until thickened.
Pour over vegetables.
Combine topping ingredients; sprinkle over all.
Bake at 350℉ (180℃) F for 60 minutes or until cauliflower is tender.
Let cool for 5 to 10 minutes, serve warm.
