Potato Cauliflower Casserole

• 2 lb. bag frozen hash browns (the cube style)
• 1 lb. bag frozen cauliflower florets
• 1 can cream of chicken soup, Campbells Healthy Request
• 1 pint light sour cream
• 12 ounces shredded sharp cheddar cheese
• 1/2 small onion, diced or 4 green onions, chopped
• Beau Monde seasoning, about 1/2 tsp.
• a few sprinkle of white pepper
• Italian Seasoning or fresh herbs
• 1/2 cup bread crumbs
• 1/4 cup butter, melted (1/2 stick)

1. Place frozen hash browns and frozen cauliflower in a large bowl (do not thaw); set aside.
2. In a medium bowl combine undiluted soup, sour cream, and about 8 ounces shredded cheese, saving remainder to sprinkle on top. Add onion, Beau Monde, pepper, and Italian seasoning or fresh herbs. Add soup mixture to frozen hash brown mixture and stir well.
3. Spray a 13 X 9 inch pan with cooking spray and scoop mixture into pan; smooth top. Sprinkle remaining shredded cheese and bread crumbs over top. Slowly pour melted butter in a thin stream over the top of casserole. Bake at 350 degrees for 60 to 70 minutes, until top is slightly brown and puffed.

browns, cauliflower, cream of chicken soup, sour cream, cheddar cheese, onion, monde seasoning, white pepper, italian seasoning, bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/potato-cauliflower-casserole-51133111 (may not work)