This recipe is a keeper. It reminded me of 2 different recipes. One was an old favorite of hashbrown casserole and another of Corn beef hash that I used to get at Golden Coral many years ago. The difference is this one doesn’t have potatoes in it and it is much lower in carbs. I am putting this in the breakfast category but we had it for dinner and it was also wonderful for that.
I had to make two batches of this. One for me and one for Mike. His batch had potatoes and mine had finely chopped cauliflower. You will need to break out the food processor for this one to get the cauliflower into such small pieces. If you have someone in the house who doesn’t eat low carb this little two sided casserole dish comes in handy.
Cauliflower Sausage Casserole
- 1 pound sage breakfast sausage
- 1 can condensed cream of chicken soup
- 1/3 cup heavy whipping cream
- 1/4 cup water
- 2 teaspoon dried onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small head cauliflower, finely chopped
- 1 1/2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 1.5 quart casserole dish with vegetable spray.
Brown sausage in a large skillet and drain grease. Stir together the soup, heavy whipping cream, water, onion, salt and pepper in a bowl.
Place chopped cauliflower in bottom of casserole dish. Top with sausage and then top with soup mixture. Cover with foil and bake for 1 hour. Remove foil and top with cheese. Return to oven for 5 minutes to melt cheese and serve. Serves 6.
Nutritional Information- Calories- 265, Carbohydrates- 7.14 (fiber- .96, Sugars- 1.51)
Net Carbs- 6.18 per serving