Cauliflower and Cheddar Casserole
1 head of cauliflower separated into florettes, cooked and cooled (I microwave for 3-4 minutes on high)
1 can cream of celery soup (I use low fat, low sodium)
1 cup reduced fat cheddar cheese shredded
1/2 cup light mayonnaise
1 T chopped onion (I use the frozen that comes in a bag)
2 large eggs beaten
1 tsp kosher salt
1/2 tsp ground black pepper
1 T hot sauce
1 cup Panko bread crumbs
1 T butter (optional)
Pre heat oven to 350 degrees. Prepare baking pan with cooking spray. I like to bake this in a soufflet dish, but an 8x8 square pan would work fine. Combine all ingredients (from cooked cauliflower to hot sauce) in a bowl. Pour mixture into prepared baking dish and top with Panko. If you're feeling decadent, break apart a tablespoon of butter and add to the top of the bread crumbs.
Bake uncovered for 45 minutes. You'll have a creamy, delicious side dish that goes well with any protein you decide to serve it with. I enjoyed mine with a mushroom, onion and pepper meat loaf with store bought, low-cal mushroom gravy. I highly recommend this simple casserole. I promise you'll eat it up! And it re-heats like a dream.