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.
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.
Nutrition
Serving: 1ServingCalories: 512kcalCarbohydrates: 18gProtein: 21gFat: 40gSaturated Fat: 23gTrans Fat: 1gCholesterol: 128mgSodium: 1302mgPotassium: 458mgFiber: 2gSugar: 3gVitamin A: 1470IUVitamin C: 33mgCalcium: 420mgIron: 2mg
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