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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cauliflower Casserole Deluxe

Recipe Tags: Casserole Recipes

Date Added: December 08, 2009


12 Ounces Cauliflower about 3 1/2 cups
2 Tomatoes sliced
8 Ounces Water Chestnuts sliced
2 Unit Green Onions with tops, chopped
1/4 Cup Celery
1/4 Cup Red Bell Pepper
1 Teaspoon Basil chopped
1/2 Teaspoon Seasoned Salt (to taste)
1/4 Teaspoon Pepper ;
1/8 Teaspoon Cayenne Pepper ground
2 Tablespoons Flour
1 Cup Skim Milk chilled
4 Ounces Sharp Cheddar Cheese shredded
1/4 Cup Bread Crumbs approximately
1 Unit Fresh Parsley (optional)
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1. Steam fresh cauliflower florets about 5-7 min or frozen florets according to package instructions just until crisp tender; drain.

2. Coat a saucepan with cooking spray. Saute green onions, celery, and bell peppers until limp.

3. Add seasonings. Blend in flour and cook 1 minutes Gradually add milk, stirring constantly.

4. Simmer until mixture thickens. Remove from heat.

5. Add cheese and stir until melted. In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and water chestnuts.

6. Pour over half the sauce. Repeat layers ending with sauce.

7. Sprinkle with bread crumbs and parsley. Bake at 350F for 25-30 min until bubbly and top is a light golden brown.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Bell Pepper, Tomato, Cheese, Spring Onion, Hot Pepper, Celery, Onion allergies.
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