Cauliflower Mashed Potatoes Casserole at Albert Hansen blog

Cauliflower Mashed Potatoes Casserole. Mash the potatoes and cauliflower with a fork. In a large pot of boiling, salted water, cook the cauliflower and potatoes until tender, about 10 minutes. Drain well and transfer cauliflower to a large bowl. Place in a medium baking dish and sprinkle remaining cheeses and bacon on top. Bring a large saucepan of water to a boil. Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). You can also cook the florets. Lightly spray a 9×13 casserole dish with cooking spray. Mix sour cream, 1/2 of the green onions, 1/2 of the cheeses, 1/2 of the bacon, and salt and pepper in medium bowl. Pour half of the cauliflower into a 9×12 glass casserole dish. Use a potato masher to mash cauliflower, leaving some chunks. Sprinkle with half of the shredded cheese. Bring to a boil, then reduce heat, and simmer, partially. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Preheat the oven to 350 degrees f (175 degrees c).

Cauliflower Mashed Potatoes iFOODreal
from ifoodreal.com

In a large pot of boiling, salted water, cook the cauliflower and potatoes until tender, about 10 minutes. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Place in a medium baking dish and sprinkle remaining cheeses and bacon on top. Pour half of the cauliflower into a 9×12 glass casserole dish. Use a potato masher to mash cauliflower, leaving some chunks. Lightly spray a 9×13 casserole dish with cooking spray. Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Top with the remaining cauliflower, then sprinkle with the rest of the. Preheat the oven to 350 degrees f (175 degrees c). Mix sour cream, 1/2 of the green onions, 1/2 of the cheeses, 1/2 of the bacon, and salt and pepper in medium bowl.

Cauliflower Mashed Potatoes iFOODreal

Cauliflower Mashed Potatoes Casserole Use a potato masher to mash cauliflower, leaving some chunks. Sprinkle with half of the shredded cheese. Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Place in a medium baking dish and sprinkle remaining cheeses and bacon on top. Mix sour cream, 1/2 of the green onions, 1/2 of the cheeses, 1/2 of the bacon, and salt and pepper in medium bowl. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. In a large pot of boiling, salted water, cook the cauliflower and potatoes until tender, about 10 minutes. You can also cook the florets. Mash the potatoes and cauliflower with a fork. Bring a large saucepan of water to a boil. Lightly spray a 9×13 casserole dish with cooking spray. Pour half of the cauliflower into a 9×12 glass casserole dish. Bring to a boil, then reduce heat, and simmer, partially. Top with the remaining cauliflower, then sprinkle with the rest of the. Preheat the oven to 350 degrees f (175 degrees c).

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