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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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 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
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