This cauliflower casserole is filled with delicious umami flavor, thanks to fresh mushrooms, sweet onions, and garlic.
Topped with Swiss and Gruyère cheeses, French fried onions, and torn Italian bread make for a delicious topping that is reminiscent of French onion soup.
Ingredients:
- One head of Cauliflower, washed and broken into florets
- 1 pint of button mushrooms, cleaned and sliced
- 1 small Sweet Onion, diced
- 2 teaspoons of garlic paste
- 2 teaspoons of olive oil
- 1 Tablespoon of butter
- 3/4 cup Vegetable Broth
- 1 10.5 ounce can of Campbell’s Cream of Mushroom Soup
- 1 cup of Swiss & Gruyère Shredded Cheese (I used Aldi’s Brand)
- 3/4 cup of French Fried Onions
- 2 Tablespoons Fresh Chives, chopped
- 2 Slices of fresh Italian Bread, hand torn for topping
- Salt and Pepper, to taste
- Olive oil, to drizzle on the top before baking
Instructions:
- Preheat oven to 350° .
- Steam cauliflower florets in a microwave safe bowl until par cooked.
- In an oven safe pan on medium high heat, sauté olive oil, onion, mushrooms, and garlic until onions are tender.
- Add in the par cooked cauliflower and sauté a minute or two. Add in some Salt and Pepper.
- Add in the vegetable broth and scrape any brown bits from the bottom of the pan.
- Add the Cream of mushroom soup and stir to combine.
- Top with the cheese, followed by the French fried onions, chopped chives, and torn Italian bread. Drizzle with olive oil.
- Season with more Salt and Pepper, if necessary.
- Bake at 350° until bubbly and golden brown. 
Enjoy!
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DIY Happy Home 