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 (as shown above) 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
1 head fresh cauliflower, cooked & chopped (or 3 10 oz. pkgs. frozen, thawed, drained, coarsely chopped)
1/2 c. sour cream
OPTIONAL GARNISH: sprinkle top with paprika before baking
DIRECTIONS: Thaw the frozen (or cook the fresh) cauliflower & drain well. Preheat oven to 350º. If adding sausage, brown it in a skillet. Mix first 7 ingredients in a bowl and stir in the sausage if using. 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: (does not include sausage)
190 calories, 15.94 g fat, 7.36 g carbs, 2.78 g fiber, 4.58 NET CARBS, 6.28 g protein