“Hash Brown” Casserole

Click to enlarge (shown with sausage)

Click to enlarge (shown with sausage)

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.

INGREDIENTS:

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

DIRECTIONS:

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.

NUTRITIONAL INFO:

Makes 9   1-cup servings, each has:

190   calories

15.94 g  fat

7.36 g  carbs

2.78 g  fiber

6.28 g  protein

4.58 g  NET CARBS

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