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
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.