Potato & CauliflowerBake
Ingredients(8)
- ½ cup
plain, dry bread crumbs
- ½ cup
sour cream
- ¼ cup
diced red bell pepper
- 1
large cauliflower cut into small florets, (about 4 cups)
- 1¾ cups
- 2 cups
chopped onion
- 2 cups
shredded cheddar cheese divided
- 4 cups
frozen, country-style hash browns
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(2)
- 1
Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl. In a separate bowl whisk together 1½ cups dressing and sour cream. Pour over potato mixture; mix well. Transfer potato mixture to a 2-quart baking dish.
- 2
Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs. Sprinkle on top of casserole. Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender. Let stand for 10 minutes before serving.
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