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Rework of the original recipe that used hash browned potatoes.
1 huge head of cauliflower
8 oz fresh mushrooms, chopped
1/2 to 1 chopped onion
32 oz real sour cream – not the light stuff
10 oz shredded cheddar
1 sm can chopped green chilies, drained
2-3 tsp garlic salt (I use the California variety)
How To Prepare:
Break apart and steam the cauliflower for 18 minutes. Chop it into small pieces about the size of diced potatoes. Microwave the onion and mushrooms in a small covered dish for a minute. Combine all the ingredients and place in 9x13 pan. Microwave for 15 minutes. Probably 30 minutes in a 350º oven would do – or until it’s bubbly.
Number of Servings:
Carbs per serving - include all nutritional information if known: