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Creamy "Potato" Casserole

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Old 02-22-2005, 01:09 AM   #1
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Talking Creamy "Potato" Casserole

Creamy "Potato" Casserole


5 cups cauliflowerettes (cooked and drained of any excess water)
1 cup LF sour cream
1-1/4 cup LF grated swiss cheese
1 small onion, chopped
1 Tbs parsley
1 tsp salt
1/2 tsp dillweed
1/4 tsp pepper
1/4 tsp paprika
If you're on Phase II, 1/2 cup shredded carrots is optional (it gives it a nice color and bit of flavor)

Preheat oven to 350.

Chop up cauliflower into bite size chunks. Combine all but 1/4 c cheese and the paprika. Put in a sprayed 2 qt casserole. Bake, covered, for 30 minutes. Uncover, sprinkle with remaining cheese and paprika. Bake uncovered an addition 15 minutes

(reminded me almost of hashbrowns)
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Old 05-04-2005, 01:37 AM   #2
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this is great. i often eat this for breakfast.
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Old 09-12-2005, 02:57 AM   #3
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Sorry, this just didn't work out for us. It just tasted strange and very sweet. It wasn't in the least like potatoes. It was way too sweet for us - we usually eat cauliflower raw. Cruciferous veggies do tend to get rather sweet when cooked! I'm glad other people enjoy it, though.
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Old 04-22-2006, 08:41 PM   #4
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Made this for dinner and loved it! Since it has dill in it, I paired it up with the P1 Herbed Salmon recipe that has dill sauce over the fish. Great combo!
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