Need to convince your kids to eat cauliflower casserole?
Grab the panko and a can of cream of chicken soup, and you’re practically halfway there.
Learn how to make cauliflower casserole.
Credit: Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Chelsea Zimmer
Your family will love seeing this in your weeknight dinner rotation.
This casserole can be made in advance for a ready-to-bake side dish.
Prepare as directed through Step 4.
Cover and refrigerate the casserole for up to 2 days or freeze for up to 1 month.
Thaw overnight in the refrigerator if frozen.
Bring casserole to room temperature while you preheat the oven to 350F.
Bake and serve as directed.
Pair with grilled chicken or fish, seared steak,grilled shrimp, or any favorite proteins.
Serve withrice, pasta,roasted potatoes, or other hearty sides for a filling meal.
head cauliflower
1(10.5-oz.)
Spray an 8-inch square baking dish with cooking spray.
Cook cauliflower:
Trim cauliflower into florets.
Drain cauliflower, and return to saucepan.
Move filling to baking dish:
Transfer mixture to baking dish.
Sprinkle casserole with cheese and panko; dot with butter slices.
If desired, top with parsley.
Frequently Asked Questions
you might use frozen cauliflower to make this casserole.
To prevent a watery result, drain the cauliflower well after cooking.
Blot with paper towels if needed to dry completely before proceeding with the recipe.
you’re free to also skip the breadcrumbs and opt just for a cheesy topping if preferred.
