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Home » Side Dish » Cauliflower, Leek and Mushroom Casserole

Cauliflower, Leek and Mushroom Casserole

Published: Feb 17, 2016 · Modified: Dec 21, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Cauliflower, Leek and Mushroom Casserole recipe is a warm and cheesy comfort food casserole.

A dinner plate with a serving of cauliflower. leek and mushroom casserole.

My Cauliflower, Leek and Mushroom Casserole recipe includes all the required ingredients with a spicy little surprise.

Cauliflower Casserole recipe for the Chopped at Home Challenge on the Food Network via flouronmyface.com

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.

Cauliflower, Leek and Crimini Mushroom Casserole recipe ingredients via flouronmyface.com

Mix them all in the casserole dish so you don't have any extra dishes to wash!

How to make a Cheesy Cauliflower Casserole recipe via flouronmyface.com

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.

Enjoy this cheesy and spicy Cauliflower, Leek and Mushroom Casserole recipe. It has a nice little unexpected spicy flavor from the added red pepper for a nice little kick via flouronmyface.com

How to Make Cauliflower, Leek and Mushroom Casserole

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 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

  1. Steam the cauliflower until fork tender.
  2. 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.
  3. Pour the cream over the ingredients in baking dish and mix to combine.
  4. In a small bowl mix the bread crumbs, remaining bacon, the remaining ½ cup cheese and red pepper flakes.
  5. Spoon over the breadcrumb mixture over the casserole and spread evenly over the top.
  6. Drizzle the melted butter over the top.
  7. Bake uncovered in a preheated 375-degree oven for 30-45 minutes or until bubbling and the topping is golden brown.

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A dinner plate with a serving of cauliflower. leek and mushroom casserole.

Cauliflower, Leek and Mushroom Casserole Recipe

Arlene Mobley - Flour On My Face
Cauliflower, Leek and Mushroom Casserole Recipe has a surprising little kick to it. This vegetable casserole is packed full of flavor from fresh cauliflower, mushroom's and fresh leeks.
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 512 kcal

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
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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.

Nutrition

Serving: 1Serving | Calories: 512kcal | Carbohydrates: 18g | Protein: 21g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1302mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1470IU | Vitamin C: 33mg | Calcium: 420mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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