CREAMY CAULIFLOWER CASSEROLE
I found this recipe in a group of newspaper clippings I have, and decided to make it a few nights ago. The crunchy topping gives a nice texture when used with the creamy filling. Be sure not to overcook the cauliflower -- it should be slightly undercooked as it will finish up when the casserole is in the oven.
Provided by TasteTester
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Break cauliflower into small pieces and cook until just tender. Drain and place in a shallow 2-quart casserole. Melt butter in a medium saucepan. Stir in flour and cook together a few minutes while stirring.
- Remove from heat and blend in milk. Bring to a boil, stirring constantly, and simmer until thickened. Stir in salt and pepper. Pour over cauliflower in casserole. Combine the last three ingredients and spoon on top, pressing down if necessary. Bake at 350 degrees for 30 minutes.
- NOTE: Broccoli can also be substituted for the cauliflower.
Nutrition Facts : Calories 331.5, Fat 19.6, SaturatedFat 11.9, Cholesterol 51.8, Sodium 847.7, Carbohydrate 32.1, Fiber 2.8, Sugar 4.1, Protein 8.1
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