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Ingredients1 h 20 m servings 284 cals
Original recipe yields 10 servings
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.
- Stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. Add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. Sprinkle bread crumbs and almonds over vegetables and drizzle with butter.
- Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.
Per Serving: 284 calories; 23.4 g fat; 16.4 g carbohydrates; 4.1 g protein; 21 mg cholesterol; 368 mg sodium. Full nutrition
ReviewsRead all reviews 2
Yes I will make it again but I must admit I tweaked it because of what I have/had on hand. I do not use condensed soup. So I made a roux and thinned it with beef broth to make a medium white sau...