We’ve all tasted and love that well-known hash brown casserole. I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns. The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction. This is also great with crumbled, cooked pork sausage on top! I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts. It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot. Here’s my recipe with necessary low-carb changes. This is Induction friendly, too! Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (pictured with sausage actually) No meat is calculated into the nutritional info below, however. This is such a large recipe I cook a half recipe unless I have company.
1 c. finely chopped green onion
1 c. (4oz) grated cheddar cheese
2 T. butter melted
1/4 tsp. pepper
3 10 oz. pkgs frozen cauliflower, coarsely chopped like hash browns (or 1 head fresh, cooked and chopped)
1/2 c. sour cream
1 c. Dottie’s Mushroom Soup for Recipes (http://www.genaw.com/lowcarb/cream_of_mushroom_soup.html)
1/2 tsp. paprika for topping
Preheat oven to 350º. Mix first 7 ingredients in a bowl. Spray glass baking dish. Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.
Makes 9 1-cup servings, each has:
15.94 g fat
7.36 g carbs
2.78 g fiber
6.28 g protein
4.58 g NET CARBS