- Cauliflower 1 medium (1 lb.) head
- Cream of chicken soup 1 (10.5-oz.) can
- Sour cream 1/2 cup
- Cooking spray
- Cheddar Cheese 2 ounces sharp , grated
- panko 4 cup
- Salted butter 1/4 cup , thinly sliced
- Chopped fresh flat-leaf parsley
Want a creamy cauliflower casserole that doesn’t involve messing around making a cheese sauce from scratch? Try this recipe – the secret ingredient is canned chicken soup!
Seriously, the canned soup mixed with a dollop of sour cream and cheddar cheese makes a wonderful sauce. It tastes rich and creamy, but without all the calories of a cream sauce. Golden panko breadcrumbs give the topping a gorgeous crunch too.
This seriously good cauliflower casserole can be on the table in 45 minutes and is very budget-friendly.
Preheat oven to 350˚F/160C fan/gas mark 4. Cut the cauliflower into large florets. Bring a large saucepan of salted water to a boil over high.
Add cauliflower, and boil until just tender, 4 to 5 minutes. Drain the cauliflower, and return to the saucepan.
Stir together the cream of chicken soup* and sour cream in a small bowl; add to cauliflower.
Toss well to combine.
Transfer mixture to a greased (with cooking spray) 8-inch square baking dish. Sprinkle top of casserole with cheese and panko, then dot with butter slices.
Bake in the preheated oven until casserole is bubbly and panko is golden, about 30 minutes. If desired, top with parsley.
* If you use condensed soup, make it up as per the can instructions before mixing it with the sour cream.
If the casserole doesn’t turn as golden-brown as you like on top after the cooking time is up, put it under the broiler or grill for 5 minutes to brown the top.