Friday, March 13, 2009
Poppin' Cauliflower and Mushroom Casserole
1 head cauliflower, washed and chopped
1/4 lb fresh shitake mushrooms, cleaned and quartered
1 large shallot, sliced thin
1 can reduced-fat cream of mushroom soup
black pepper, to taste
1 bag Parmesan and Garlic Popchips
Preheat oven to 425 degrees.
Mix cauliflower, mushrooms, shallots, and soup together. Depending on how soupy you like the sauce, add up to 1/2 can of water (I added 1/2 can of water which gave it a thinner sauce). Pour into casserole dish and sprinkle with black pepper. Cover and bake for 30 minutes.
Remove from oven, uncover and stir. Place back into oven uncovered for 15 minutes (less time if your sauce is thicker, you want the casserole to be removed before it browns over).
Crush bag of Popchips and sprinkle over casserole. Place back into oven for 5 minutes, or until chips have browned.
You do not need a lot of seasoning. The soup adds salt and the chips add a lot of flavor to the dish.
This dish makes four large servings at 1 point each.
I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.