This Easter, I wanted to make something that was super delicious but healthier for my family. I went to the old favorite: Hash-brown casserole. Unfortunately, the potatoes aren't doing my body any good. I decided to replace the potatoes with cauliflower, and it ended up being one of my favorite dishes ever! I hope you enjoy it!

INGREDIENTS

  • 1  two pound package of riced cauliflower
  • 2  large yellow onions
  • 1 small group of scallions chopped
  • 2 small jalapeno peppers
  • 1/4 cup mushrooms
  • 1 stick of butter
  • 8 eggs
  • 1 can of Cream of Chicken soup
  • 1 small container of sour cream or plain Greek yogurt
  • 1 16 or 12 ounce package of bacon, turkey or regular
  • Optional: Avocado
  • shredded cheese 4 cups
  • Garlic
Enter your number to get our free mobile app

DIRECTIONS

Heat oven to 350. Spray a 9 x 13 baking dish. Set aside. Fry or bake bacon for 30 minutes at 350. Remove from oven and place on paper towel. Fold paper towel and squeeze so the bacon crumbles. Set aside.

Get a VERY large bowl and mix all dry ingredients. Cauliflower, onions, peppers, scallions, mushrooms (Not everyone in my family likes mushrooms, so I left those out of the mix and added them to the top of 1/2 of the dish). Mix dry ingredients well.

Take another bowl and mix together:

  • 8 eggs
  • 1 can Cream of Chicken soup
  • Small container of sour cream or greek yogurt
  • Melt the butter then add to this mixture
  • 2 cups of shredded cheese...you choose the kind you want
  • Add garlic to taste ( I use Garlic Squeeze! It's awesome and you can find it in the produce section).

Dump the liquid mixture over the dry ingredients. You can either do this in the prepared pan or in the large mixing bowl; whatever works best for you.

Bake for 30 minutes. Remove and add 2 remaining cups of cheese to the top and bake for another 30 minutes uncovered.

Eat and enjoy. I didn't add any additional salt, or pepper to this recipe.

LISTEN TO KELLY WEEKDAY MORNINGS FROM 6-10
ON 98.1 MINNESOTA'S NEW COUNTRY