Cauliflower Casserole

Name: Cauliflower Casserole
Ingredients: 2 heads Cauliflower (or 3 Pounds Squash Or Zucchini, Sliced Into Rounds); 5 Tablespoons Butter Or Oleo, Divided; 1 whole Small Onion; 1 cup Shredded Sharp Cheddar Cheese; 2 whole Eggs; 1/4 cups Mayonnaise; 2 teaspoons Sugar; 1 teaspoon Salt; 3/4 cups Ritz Crackers (or Similar), Crushed (about 20 Crackers)

9 ingredients

7 steps

Ingredients

2 heads Cauliflower (or 3 Pounds Squash Or Zucchini, Sliced Into Rounds)
5 Tablespoons Butter Or Oleo, Divided
1 whole Small Onion
1 cup Shredded Sharp Cheddar Cheese
2 whole Eggs
1/4 cups Mayonnaise
2 teaspoons Sugar
1 teaspoon Salt
3/4 cups Ritz Crackers (or Similar), Crushed (about 20 Crackers)

Directions

1

1. Preheat oven to 350 degrees. Steam cauliflower for approximately 10-12 minutes. If using zucchini or squash, you can either saute in olive oil, steam, or boil. Drain and press between paper towels to get out moisture.
2

2. Melt 4 tbsp of the butter and saute onions until translucent (about 3-5 minutes).
3

3. Remove skillet from heat and stir in cauliflower, cheddar, eggs, mayo, sugar, and salt. Mix gently.
4

4. Spoon into lightly greased 8x8 or 9x9 glass baking dish.
5

5. Melt remaining 1 tbsp of butter and mix in a small bowl with crushed Ritz crackers (the easiest way to crush this is in a Ziploc baggie with a meat tenderizer - careful not to rip the baggie!). Sprinkle buttered cracker crumbs on top of casserole.
6

6. Bake for 30-35 minutes or until set.
7

Note: I used one head each of purple and yellow cauliflower. Looked beautiful and tasted great!