Loaded with cheese and covered with breadcrumbs, your kids just may puzzle this cauliflower casserole with their favorite Baked Macaroni and Cheese dish. Lucky for you, not just is this variation loaded with veggies instead of pasta, it also takes advantage of your kitchen staples. Get the cooking spray, panko, and can of cream of chicken soup, and you’re virtually midway there.

Don’t have cream of chicken? Any “cream of” soup will suffice. Attempt cream of celery to mix things up.

Prepared in simply 45 minutes, this is the ultimate weeknight casserole, though it makes a statement at any potluck supper, too. For a party-ready touch, include a dash of parsley to your casserole as quickly as you pull it out of the oven. It’s the ultimate way to dress up the golden panko topping if you’re making and taking for an unique event.

Ingredients
1 medium (1 pound.) head cauliflower

1 (10.5-oz.) can cream of chicken soup

1/2 cup sour cream

Cooking spray

2 oz. sharp Cheddar cheese, grated (about 1/2 cup).

1/4 cup panko (Japanese-style breadcrumbs).

1/4 cup salted butter, thinly sliced.

Chopped fresh flat-leaf parsley (optional).

Directions.
Prepare oven:.
Preheat oven to 350 ° F. Spray an 8-inch square baking meal with cooking spray.

Prepare cauliflower:.
Cut cauliflower into florets. Bring a large pan of salted water to a boil over high; include cauliflower, and boil up until just tender, 4 to 5 minutes. Drain cauliflower, and return to pan.

Mix casserole filling:.
Stir together cream of chicken soup and sour cream in a little bowl; add to cauliflower, and toss to integrate.

Move filling to baking dish:.
Transfer mix to baking meal. Sprinkle casserole with cheese and panko; dot with butter slices.

Bake casserole:.
Bake in preheated oven till casserole is bubbly and panko is golden, about 30 minutes. If wanted, leading with parsley.