3/11/21

Faux Hash Brown Casserole - a cheesy keto casserole made with cauliflower!

 

Hey everyone!  Just popping on here quickly because the  baby is napping and everyone else is out of the house so it's actually quiet and I have a moment!  I posted this on my Instagram story today and figured in case anyone else wanted to make it tonight for dinner, I should hurry and post it.

I didn't use an actual 'recipe' or measurements...  yeah, as you know, I'm one of those cooks. But I have a rough idea of each of the ingredient amounts and it's a casserole - and casseroles don't need to be precise.  That's the beauty of them!  You can easily substitute, use what you have, and increase or decrease depending on what you like.

Faux Hash Brown Casserole

2-3 T butter
diced onion
1 pk. frozen riced cauliflower (it said it was 12 oz.)
shredded cheddar cheese (I just poured it in from the bag; about 1 1/2 cups?)
1 t chicken base (chicken bouillon)
heavy cream - about 1/3 c
1/2 t  Lawry's Rotisserie Chicken Seasoning Blend but you can just use salt and pepper if you don't have it
fresh ground pepper
Topping:  I used a scoop of my homemade chicken nugget blend I keep on hand but you could use crushed keto protein puffs, crushed pork rinds, parmesan cheese, crushed keto or low carb crackers, or if you can afford the carbs and don't really care, use crushed rice krispies or corn flakes. 

(My chicken nugget breading mixture;  I make and keep in a jar in the pantry)

2 cups protein puffs, rice krispies, ground pork rinds or a mixture of all three
3/4 t paprika (see option below for a smokey spicey option)
3/4 t salt
1/2 t garlic powder

Place about 1 tablespoon of the butter into a cast iron skillet (I used my 8" size).  Place it in your oven to get hot while your oven preheats to 350. 

In a pan on the stove, place the rest of the butter 1-2 T and melt - add the diced onion.  I love onion and my husband doesn't like onion.  We compromise.  I'd say 3 tablespoons is about 'right'.  Leave them out completely if you are like my husband and hate onions.  When the onions are softened and cooked, add the chicken base and stir in, then add the frozen riced cauliflower, the cream, the seasoning spices or the salt and pepper; and the cheese.  Stir to blend.
Get the skillet out of the oven (even if it's not completely up to 350 but it's still very, very hot).  Swirl the butter around to cover the surface then add the cauliflower cheese mixture.

Bake in the oven about 20 minutes and then add your topping (unless you decide not to put any crunchy topping on at all which is totally fine!  You don't have to!).  Bake another 20 minutes.  Let set at least 7-8 minutes to set up and firm up a bit before serving.


  Ready to go into the oven!

Out of the oven!  (The color on this picture is weird...  very brown (?))

 

Snitching what I thought would be one bite but ended up being more like 7 bites.


 

 

 

 

 

 

 

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