Cauliflower Casserole

                                  

 Casserole's are a easy comfort food, that are usually loaded in fat and calories. They are most usually made during the holidays or anytime there are lots of people to feed. Broccoli casserole is one of my favorites. The cheese sauce and crunchy topping is what makes this so good. Our version drops the fat and calories, but doesn't lose the taste. My wife wanted to try a cauliflower casserole using the same recipe that we use for the broccoli. We hope you try it!

Cauliflower Casserole

1 med head cauliflower cut up into florets
2 cans of reduced fat cream of mushroom soup
4 oz of 2% shredded cheddar cheese
1 cup Panko bread crumbs
pepper to taste

Makes 6, 1 cup servings based on the amount of cauliflower used.

Place cauliflower florets to a boil in a covered pan. Turn off heat and let stand 10 minutes. Making sure they are firm but fork tender. Drain and place back in pan. Place 3/4 of shredded cheese, two cans of mushroom soup and pepper with the cauliflower. Gentle combine. Place all ingredients in a 9x13 shallow baking dish that has been sprayed with a nonstick spray such as Pam. Sprinkle the remaining cheese on top. Then evenly distribute the Panko bread crumbs on top of that. Bake at 350 degrees, until top is brown and casserole is bubbly. Remove from oven and let set a few minutes to cool. Enjoy!

A traditional broccoli casserole has about 300 calories and 18 grams of fat. Our recipe has:
per serving 153 calories, 4.8 grams of fat and 3.6 grams of fiber