Cauliflower & Leek Casserole

This was a great side dish with my Roast Chicken last night. I think the key to eating chicken post-op is to keep it moist. Having gooey and saucy dishes like this on the side helps to keep things moving in the right direction too.

This casserole heats up very well. I had leftovers for lunch today with Turkey & Swiss Cold Cut Roll-ups.


Shelly's Cauliflower and Leek Casserole

1 small head Cauliflower, parboiled
2 Leeks, sliced (white & light green parts only)
1 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 teaspoon Oregano
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 (10 3/4 oz.) can of Cream of Chicken Soup
1/2 cup Bruschetta Sauce (I use Trader Joe's but Contadina/Buitoni makes one - find near fresh pasta)
1/4 cup Parmesan, grated

Parboil cauliflower till knife inserts easily but still firm. Drain, break-up into florets and set aside. Saute the leek and onions till golden. Add garlic cook 1 minute more. Add cauliflower back to pan.

Combine soup, bruschetta sauce and seasonings. Add to pan and mix till combined. Turn into Pyrex casserole. Sprinkle Parmesan over top.

Bake at 350 degrees about 30-35 minutes or until browned and bubbly.

If you like this. You might like these other Eggface casseroles:

Shelly's Zucchini and Chicken Bake
Shelly's Squash & Leek Casserole
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken