This Cauliflower, Leek, and Mushroom Casserole is a cozy, veggie-packed dish that’s perfect for a weeknight dinner or as a side for the holidays. It’s layered with tender cauliflower, sautéed leeks, and earthy mushrooms all baked together in a creamy, cheesy sauce. This is one of those comforting casseroles that feels a little fancy but comes together easily. Great for using up fresh or frozen veggies you have on hand, and it reheats beautifully for leftovers the next day!
My Cauliflower, Leek and Mushroom Casserole recipe includes all the required ingredients with a spicy little surprise.
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The red pepper adds a nice little kick to this Cauliflower casserole kicking the flavors up a notch or two.
Assemble the Cauliflower casserole ingredients.
Mix them all in the casserole dish so you don't have any extra dishes to wash!
Sprinkle on the toppings and bake.
This Cauliflower, Leek and Mushroom Casserole recipe can be served as a side dish or as a vegetarian main dish. If you love a main dish with mushrooms try this Chicken and Chanterelles recipe.
And if you have plenty of leeks leftover make this creamy Leek Soup without Potatoes you will love it!
Meat and veggie lovers will want to try this Ground Beef Zucchini Casserole or Sheppard's Pie Casserole.
You can check out all of my Casserole recipes here.
Ingredients needed
- 4 cups fresh cauliflower florets, about 1 large head
- 1 cup sliced Cremini mushrooms
- ¾ cup cooked bacon, chopped
- ½ cup thinly sliced leek
- 2 ½ cups Sargento Sharp Cheddar Fine Cut, divided
- 1 cup heavy cream
- ½ - 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground red pepper
- 1 ½ cups Panko bread crumbs
- 1 teaspoon red pepper flakes
- 2 tablespoons melted butter
Directions
- Steam the cauliflower until fork tender.
- In a baking dish mix 2 cups Sargento cheese, the cooked cauliflower, the sliced mushrooms, ½ cup of the bacon, leeks, salt, black pepper and ground red pepper. Mix well.
- Pour the cream over the ingredients in baking dish and mix to combine.
- In a small bowl mix the bread crumbs, remaining bacon, the remaining ½ cup cheese and red pepper flakes.
- Spoon over the breadcrumb mixture over the casserole and spread evenly over the top.
- Drizzle the melted butter over the top.
- Bake uncovered in a preheated 375-degree oven for 30-45 minutes or until bubbling and the topping is golden brown.
More side dish recipes
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Cauliflower, Leek and Mushroom Casserole Recipe
Ingredients
- 4 cups fresh cauliflower florets (about 1 large head)
- 1 cup sliced Crimini mushrooms
- ¾ cup cooked bacon (chopped)
- ½ cup thinly sliced leek
- 2 ½ cups shredded Sharp Cheddar cheese (divided)
- 1 cup heavy cream
- ½ - 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground red pepper
- 1 ½ cups Panko bread crumbs
- 1 teaspoon red pepper flakes
- 2 tablespoons melted butter
Instructions
- Steam the cauliflower until fork tender.
- In a baking dish mix 2 cups Sargento cheese, the cooked cauliflower, the sliced mushrooms, ½ cup of the bacon, leeks, salt, black pepper and ground red pepper. Mix well.
- Pour the cream over the ingredients in baking dish and mix to combine.
- In a small bowl toss the bread crumbs, remaining bacon, the remaining ½ cup cheese and red pepper flakes.
- Spoon over the breadcrumb mixture over the casserole and spread evenly over the top.
- Drizzle the melted butter over the top.
- Bake uncovered in a preheated 375-degree oven for 30-45 minutes or until bubbling and the topping is golden brown.
- Serve warm.
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