Cauli-basa Casserole


Yesterday was one of those chilly, damp, rainy afternoons that just begged to have the oven on. Since I was going to be home after all, ditched the crock pot and broke out the C4 – Cauli-basa Casserole Comfort Chow….

1 lb cauliflower florets, rough chopped (I used frozen that had been defrosted first)

1 lb kilbasa or smoked sausaged – quartered lengthwise and cut into 1/2 inch chunks

2 cups milk

4 eggs

1/4 cup pearled barley

(Barley gives toothsome, chewy texture contrast in the end…if you want something softer try 1/4 –  1/2 cup rice. I don’t know how wild rice would work, but bet it would be awesome – rice in any form might need some adjustment in the amount of milk you use)

1 cup plain greek yogurt

2 cups shredded cheese (I used sharp cheddar)

1 minced shallot or 1/4 red onion, minced

1 tsp dried basal

1/4 tsp old bay seasoning

1 tsp salt

1/8 tsp black pepper

1/4 tsp garlic powder

Preheat oven to 300 f

Lightly oil 9 x 13 baking dish. Toss together cauliflower, kilbasa, 1 1/2 cups of the cheese, and shallot, place in oiled baking dish.

Wisk together milk, eggs and seasonings, pour over veggie/meat mix. Sprinkle with remaining cheese. Bake 1 hour or until knife inserted in the center comes out clean and cheese on top is lightly browned.


2 thoughts on “Cauli-basa Casserole

    • The only thing I didn’t like about this version is it had a bit of a thin, watery texture around some of the larger chunks of cauliflower. Next time, I’ll chop smaller and maybe nudge the heat up a little to 325 so the barley can take up a bit more. I like the creamy, custard-y base you get with the eggs, and a slower oven though.

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