Quote:
Originally Posted by gemy  I made a beet and cauliflower casserole. It was absolutely delish.
I pre-cooked the beets for about 25 minutes - I did not add sugar to the water as the beets this year are so very sweet.
Make Cauliflower florets - I used 3/4 of a head of a large cauliflower.
One 10oz can of Cream of Mushroom condensed soup. I selected the low sodium one.
I added - one large portebello mushroom - sliced in thick pieces
3 oyster mushrooms - sliced thickly
1 Medium sized onion diced
1/2 c of both Gruyere and Old cheddar cheese = 1 c of cheese - grated
3 cloves of garlic - minced up
S+P to taste
Bake at 400 degrees for 40-50 minutes. Out of the oven I sprinkled fresh parsley over the top.
I used about a 12" Au gratin pan.
If you like beets you will love this easy casserole.  |
Thanks to my mother in law, I loathe beets but I have always been one to give every food a first, second and third try especially when its a healthy food and especially as there is isn't much that I do hate (as evidenced by my physique...LOL)
I will definitely try this recipe as a new spin on beets and give them another try! Thanks for this!!