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Three Cheese Cauliflower Casserole

This casserole is full of everything you would think a potato casserole was full of, it is a very rich dish. A friend of mine posted this recipe. I changed it slightly to get rid of a lot of fat. I used half and half rather than heavy cream in this recipe.

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Cauliflower is very good for you and eating it raw is also beneficial.

Source: Here is the link to the original recipe which uses heavy cream instead of my half and half. http://www.louanneskitchen.com/2010/06/loaded-cauliflower-casserole.html

Ingredients:

Steps:

  1. Preheat oven to 350 degrees F.
  2. Steam cauliflower florets until they are tender.
  3. Cream together in a seperate bowl the following ingredients:
    6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese and half and half.
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  5. Stir in sliced green onions, chopped bacon, and garlic then set aside.
  6. Drain liquid from steamed cauliflower. Add drained cauliflower to cheese mixture.
  7. Stir cauliflower and cheese mixture together. Taste to see if salt or pepper is needed. If you desire a finer texture, use a potato masher for a different smoother texture.
  8. Pour into a 2-3 quart casserole. Sprinkle on remaining cheddar and Monterey Jack cheese. Cover dish with foil.
  9. Bake casserole for 25 minutes. Remove foil and continue to bake until cheese is brown and bubbly.
  10. Enjoy!

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October 3, 20131 found this helpful

Hi - this sounds so good. I am trying to condense to no more than 4 servings (or less).

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Sure would be nice (for me) if recipes gave at least an approx. number of servings.

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