Cauliflower, Leek and Mushroom Casserole Recipe
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.
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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.
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
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