Potato & Cauliflower Bake

• 12 cup plain dry dry breadcrumbs
• 12 cup sour cream
• 14 cup diced red bell pepper
• 1 large cauliflower, cut into small florets (about 4 cups)
• 1 34 cups Hidden Valley Original Ranch Dressing, divided
• 2 cups chopped onions
• 2 cups shredded cheddar cheese, divided
• 4 cups frozen country-style hash browns

1. Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
2. In a separate bowl whisk together 1 1/2 cups dressing and sour cream.
3. Pour over potato mixture; mix well.
4. Transfer potato mixture to a 2-quart baking dish.
5. Mix together remaining 1 cup cheese, 1/4 cup dressing and bread crumbs.
6. Sprinkle on top of casserole.
7. Bake at 350F for 60 minutes, until browned, bubbly and cauliflower is tender.
8. Let stand for 10 minutes before serving.

breadcrumbs, sour cream, red bell pepper, cauliflower, valley, onions, cheddar cheese, frozen country

Taken from www.food.com/recipe/potato-cauliflower-bake-509680 (may not work)