Cheesy Cauliflower Casserole with Bacon
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3 Bags of Frozen Cauliflower (12 Ounce Bags)
2 Cans of Diced Water Chestnuts (8 Ounce Cans)* 2 Cans of Cream of Chicken Soup 1 Cup of Sour Cream 1/2 Cup of Whole Milk 4 Slices of American Cheese 3/4 Cup of Shredded Cheddar Cheese 3/4 Cup of Mozzarella Cheese 1 Pound of Smoked Sausage, Cut into Slices 10 Slices of Thick Cut Bacon 1/2 Teaspoon of Salt 1/2 Teaspoon of Pepper |
*Be Sure You're Getting Diced Water Chestnuts, Not Sliced
To avoid labor intensive chopping, be sure to choose diced water chestnuts. I didn't know that diced water chestnuts existed until I bought a can of them by mistake. What a pleasant surprise! They add a wonderful crisp to many of my favorite veggie casserole dishes. If you don't like water chestnuts, this recipe will fly without them.
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Step One: Brown the Sausage Slices on Both Sides
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Step Two: Combine Casserole Ingredients with the Sausage
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Step Three: Prepare Bacon Topping as the Casserole Cooks
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Step Four: Top Your Bubbling Casserole with Bacon Pieces
This Meal Began in a Porcelain Enameled Casserole Pan by Cuisinart
Let's talk about porcelain coated cast iron. It somehow stays white, no matter what I do to it. My metal casserole pans must be replaced every so often, but this iconic piece by Cuisinart has been in my collection for eight years. I cherish the beauty of this piece when it's time to set a nice table for the holidays. When company arrives, I don't like to serve beautiful food creations in ugly metal pans!
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