Curry Cauliflower Casserole Bake

SEPTEMBER 20TH, 2009

4 stars (out of 5 - super quick & easy, and pretty tasty!)

Ingredients:

1 can cream of mushroom soup*
1 cup mayonnaise
1/2 tbsp lemon juice
3-4 tsp curry powder
1 cauliflower*

{*Note. You can substitute the cream of mushroom soup with cream of asparagus, broccoli, or celery. You can also use broccoli instead of cauliflower, and can add some cooked chicken to the casserole as well. I had to use broco-flower because they didn't have cauliflower!}

1. I first chopped up the cauliflower into bite-sized chunks, and then steamed it until tender crisp. I think that my oven isn't strong enough to really cook the veggies enough, so if you have a real oven you may be able to skip this step and just add the raw cauliflower to the casserole.

2. While the cauliflower was steaming, I stirred the soup, mayo, lemon juice, and curry powder in a bowl.

3. I then added the steamed cauliflower to a medium casserole dish...

4. ...and stirred in the curry mixture. If you want to add chicken, you would add the cooked chicken here and stir it in.

5. I then put it in the oven for 30 minutes at 350F (or until bubbly).

6. Serve it over a bed of rice:

Overall, I like to make this recipe when I'm lazy and want a warm meal. It was one of the first casseroles that I made when I was in college, and I loved it because it's impossible to screw up!