Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Chelsea Zimmer
Active Time
15 Mins
Total Time
45 Mins
Yield
Serves 4 to 6 (serving size: about 1 cup)

Loaded with cheese and covered with breadcrumbs, your kids just might confuse this Easy Cauliflower Casserole with their favorite Baked Macaroni and Cheese recipe. Lucky for you, not only is this version loaded with veggies instead of pasta, it also makes the most of your pantry staples. Grab the cooking spray, panko, and can of cream of chicken soup, and you’re practically halfway there. Don’t have cream of chicken? Any “cream of” soup will do the trick. Try cream of celery to mix things up.

 

Ready in just 45 minutes, this is the ultimate weeknight casserole, though it makes a statement at any potluck supper too. For a party-ready touch, add a dash of parsley to your casserole as soon as you pull it out of the oven. It’s the ultimate way to dress up the golden panko topping if you’re making and taking for a special occasion.

How to Make It

Step 1

Preheat oven to 350˚F. Trim cauliflower into florets. Bring a large saucepan of salted water to a boil over high; add cauliflower, and boil until just tender, 4 to 5 minutes. Drain cauliflower, and return to saucepan.

Step 2

Stir together cream of chicken soup and sour cream in a small bowl; add to cauliflower, and toss to combine. Transfer mixture to a greased (with cooking spray) 8-inch square baking dish. Sprinkle casserole with cheese and panko; dot with butter slices.

Step 3

Bake in preheated oven until casserole is bubbly and panko is golden, about 30 minutes. If desired, top with parsley.