Creamy Cauliflower Casserole Recipe
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1 medium head cauliflower, broken into small florets
One 10-ounce can cream of chicken soup
˝ cup mayonnaise
1 cup shredded medium Cheddar
1 sleeve butter crackers, crushed
2 tablespoons butter or margarine, melted
Instructions
One 10-ounce can cream of chicken soup
˝ cup mayonnaise
1 cup shredded medium Cheddar
1 sleeve butter crackers, crushed
2 tablespoons butter or margarine, melted
1. Preheat the oven to 400 degrees F. Grease an 8-inch-square baking dish.
2. Place cauliflower in a vegetable steam. Steam, covered, until tender, about 7 minutes.
3. Combine the soup and mayonnaise in a large bowl; mix well. Stir in the Cheddar. Add the cauliflower and mix gently until well coated.
4. Spoon the mixture into the prepared pan. Sprinkle the cracker crumbs over the top and drizzle evenly with the melted butter. Bake, uncovered, for 25 minutes, or until golden.
Tips from the Test Kitchen
2. Place cauliflower in a vegetable steam. Steam, covered, until tender, about 7 minutes.
3. Combine the soup and mayonnaise in a large bowl; mix well. Stir in the Cheddar. Add the cauliflower and mix gently until well coated.
4. Spoon the mixture into the prepared pan. Sprinkle the cracker crumbs over the top and drizzle evenly with the melted butter. Bake, uncovered, for 25 minutes, or until golden.
Tips From Our Test Kitchen: The cauliflower is very subtle with a creamy texture.
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