Jill’s Casserole

Jill’s Casserole–a creamy, cheesy baked cauliflower casserole with a crunchy topping.

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Jill’s Casserole

If you’re familiar with cheesy potato casserole (aka funeral potatoes) then think of this casserole like that except it uses cauliflower instead of potatoes. This saves calories (and adds nutrition) but allows us to enjoy the creamy, comforting goodness. Get creative with a crispy topping. I found crispy garlic at the grocery store but you can also use cornflakes, french fried potatoes or crushed Ritz crackers.

Ingredients/Substitution Ideas

• Cream of chicken with herbs soup–or cream of chicken, cream of mushroom, cream of celery
• Sour cream
• Butter
• Milk
• Onion powder
• Kosher salt
• Black pepper
• Sharp cheddar cheese–or colby jack, pepperjack
• Frozen cauliflower florets–or frozen broccoli florets
• Crushed cornflakes, ritz crackers, french fried onions or crispy garlic chips

Steps

In a mixing bowl whisk together the soup, sour cream, butter, milk, onion powder, salt, pepper and cheese.

Fold in the cauliflower.

Spray a 9×13 inch baking dish with non-stick cooking spray. Scrape the cauliflower into the dish. Sprinkle the crushed cornflakes (or other choice) on top.

Bake for 40-45 minutes. 

Serve and enjoy!

Notes/Tips

• Serve as a side dish to any dinner such as chicken, turkey, roast beef, ham, etc.
• To make this gluten free use gluten free cream of chicken soup and a gluten free topping.
• You can substitute 32 ounces of frozen shredded hashbrowns in the place of cauliflower.
• You can use fresh cauliflower instead of frozen.
  • Since frozen cauliflower is already partially cooked, fresh cauliflower should be lightly blanched first to ensure it softens properly in the oven.
• Try adding in chicken to make it a full meal.
  • Use about 1 ½ to 2 cups of cooked, shredded chicken (rotisserie works great). Mix it in with the cauliflower.
• How to Make Ahead & Refrigerate:
  • Assemble the casserole as directed but do not add the topping yet (cornflakes, crackers, etc.). Cover tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours before baking. When ready to bake, let the casserole sit at room temperature for about 15–20 minutes to take the chill off. Add the topping just before baking to keep it crispy. Bake as directed, but you may need to add 5–10 extra minutes if it’s still cold from the fridge.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with cornflakes are tuna noodle casserole and firefighter’s spaghetti.
• Recipe adapted from Jill’s Hash Brown Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More sides to try…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.