Cheesy Potato Casserole – Redone

I saw this delicious looking recipe on Pinterest, for Cheese Potato Casserole aka Funeral Potatoes. We rarely eat potato anymore, and I wondered if it would be possible to make it with cauliflower instead. I redid the recipe, using homemade ingredients, greek yogurt, and cauliflower. It came out wonderfully, so much so my husband said he would gladly eat it again!

To see the original recipe – Go here

So, here is my version of the revised recipe, it will take longer, but it is prepared without canned ingredients –

Time: 30 min prep time + 40 min cooking time
Yield: 8 – 10 servings

Ingredients:
1 head of cauliflower
2 cooked, chopped chicken breasts
1 cup Greek Yogurt
2 1/2 c grated cheddar cheese
4 T melted Butter divided
4 T flour
2 cups Chicken broth
1 T garlic
1 cup Panko
Pepper to taste

Steam head of cauliflower until it is soft. Steam chicken breasts until cooked thoroughly (you could also cut them up in chunks and sautee). We have 2 separate steamers we use that we’ve found invaluable. This is the one we use mainly for veggies: Norpro 4 Quart Stainless Steel Steamer Cooker 3 Piece Set. While this one: Aroma ARC-838TC 8-Cup (Uncooked), 16-Cup (Cooked) Digital Rice Cooker and Food Steamer, White – although supposed to be for rice, is our go to steamer for chicken, fish and pork chops. They cook in 20 minutes and make for an easy, healthy meal.

While cauliflower and chicken are steaming, begin preparation of the rue. Take 2 T of butter and 4 T of flour and melt it in a saucepan, while whisking.

 

 

 

 

 

 

 

 

 

 

You will get a clumpy mess.

 

 

 

 

 

 

 

 

 

 

Slowly whisk in 2 cups of chicken broth

 

 

 

 

 

 

 

 

 

 

and garlic (you can drop back on the amount of garlic, if you are not a fan)

 

 

 

 

 

 

 

 

 

 

Continue whisking until completely mixed and near boiling. The mixture will slowly start to thicken. Add pepper at this point, to taste. You can add salt, I didn’t because the broth is so salty, but some people really like a lot of salt.

 

 

 

 

 

 

 

 

 

 

Once your cauliflower is done, mash it up until it is the consistency of chunky mashed potatoes.

 

 

 

 

 

 

 

 

 

 

Add the yogurt

 

 

 

 

 

 

 

 

 

 

 

 

 

and the cheddar cheese.

 

 

 

 

 

 

 

 

 

 

Mix them all together until well blended.

 

 

 

 

 

 

 

 

 

 

Chop up your chicken into bite sized pieces

 

 

 

 

 

 

 

 

 

 

and blend into the rue

 

 

 

 

 

 

 

 

 

 

Mix in the cauliflower and cheese mixture and pour into a greased 9 x 13 baking dish. Melt the remaining 2 T of butter.

 

 

 

 

 

 

 

 

 

 

And add your cup of Panko

 

 

 

 

 

 

 

 

 

 

 

 

 

and blend together, until completely mixed

 

 

 

 

 

 

 

 

 

 

Sprinkle over the top of your mixture

 

 

 

 

 

 

 

 

 

 

and bake for 40 minutes at 350 until the panko is a lovely brown and the mixture is all bubbly

 

 

 

 

 

 

 

 

 

 

We tried this a second time, but I was short on time and so we tried it with canned chicken. It wasn’t nearly as good as the real deal. I think you could substitute tun and it would be fine. Canned chicken tends to have a “metallic” taste sometimes, but mainly, it was just too salty. I also think you could jazz this up a bit more by adding green beans, or peas. My husband hates peas, so that won’t be an option for us, but I think it would be good.

To see the original recipe and with compliments to the original blog – go here –

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