The Southern Kitchen: Faux Hasbrown Casserole

A twist on a classic southern dish, hashbrown casserole. I replaced potatoes with cauliflower rice to keep it low carb. I was surprised at how good this was. There was some crunch to the cauliflower and from the topping. It really smells and tastes like hashbrown casserole! I honestly think this tastes even better reheated.

The ingredients:

2 TBSP salted butter

1/4 C diced onion

1/2 C heavy cream

1/2 tsp salt

1/2 tsp black pepper

1 12oz bag frozen cauliflower rice

1 1/2 C shredded cheddar cheese

Topping:

3/4 C pork rind panko

1/4 C grated parmesan

The recipe:

Preheat oven to 350 degrees.

Grease baking dish.

In pan melt butter and add onion cooking until tender and translucent.

Reduce heat to low and add heavy cream, salt, and pepper. Simmer for 2 minutes.

Stir in the cauliflower and cheese.

Transfer to a baking dish and bake 25 minutes until browned and bubbly at edges.

Make the topping by mixing together panko and parmesan.

Sprinkle over top evenly and bake for 5 minutes until lightly browned.

Recipe from Southern Keto cookbook.