Bacon Garlic Parmesan Cauliflower Casserole You Have To Try With Bacon

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Bacon Garlic Parmesan Cauliflower Casserole

"This twist on cauliflower casserole combines the traditional green bean casserole-style dish with a tastier, spicier flavor. Fresh cauliflower, bacon, and Italian ingredients make this casserole just delicious. This casserole really celebrates the cauliflower therefore should not be soupy and doesn't overdo the flavorings and cheese."

Ingredients :

1/4 cup water
2 large heads cauliflower, cut into florets
1/2 cup shredded mozzarella cheese
1/4 cup crumbled cooked bacon
4 cloves garlic, crushed (or more to taste)
1 teaspoon Hungarian paprika
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) package French-fried onions
1 cup shredded Parmesan cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

Preheat oven to 375 degrees F (190 degrees C).
Pour water in a large bowl; add cauliflower florets. Cover bowl tightly with plastic wrap.
Cook cauliflower in microwave oven on High for 4 minutes. Pour excess water from bowl. Transfer cauliflower to a 12x9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. Gently stir cauliflower mixture to season evenly. Pour cream of mushrooms soup over the cauliflower mixture; stir to coat. Spread French-fried onions over the mixture and top with Parmesan cheese.
Bake in preheated oven until browned, about 45 minutes. Cool 5 minutes before serving.

Notes :

Don't worry about the top burning it will look dark but won't burn if your oven temperature is correct. If you really think the top is getting too done, cover it loosely with aluminum foil but remove the foil the last 15 minutes so the top can get crispy.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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