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Twice Baked Cauliflower Casserole
Submitted by Joanie @ Zagleft on January 28, 2013 in Casseroles, Main Courses
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 head Cauliflower
- ½ cups Sour Cream
- ½ cups Heavy Cream
- ¼ cups Minced Green Onions
- 1 whole Egg, Lightly Scrambled
- 1 cup Shredded Cheddar Cheese, Plus Additional For Topping
- 6 slices Bacon, Cooked Very Crisp And Crumbled
Preparation Instructions
Preheat the oven to 350ºF.
Cut out stem and core from cauliflower and cut the head into pieces. Rinse well.
Put a couple of inches of water in a large pot and bring to a boil. Add the cauliflower and cook until tender but not too soft, about 8 minutes. Drain well and mash the boiled cauliflower with a potato masher, leaving a few chunks. Mix in the sour cream, heavy cream, green onions, egg, cheese and bacon.
Spread evenly in a medium-sized buttered casserole dish. I used an oval baker but an 8×8 or 9×9 should be fine as well. Sprinkle a handful of additional shredded cheddar cheese over the top.
Bake for 30 minutes or until cheese is melted.
Recipe inspired by Emeril Lagasse’s Twice Baked Potato Casserole.
