Creamy Baked Cauliflower Casserole

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Baked Cauliflower Casserole

7 cups small cauliflower florets
1 cup frozen corn
1 pkg cream cheese, softened
1/4 cup milk
2 tbs Parmesan cheese,
1/2 tsp garlic powder
1 red pepper, finely chopped
20 crackers, coarsely crushed
1 cup shredded Mexican blend cheese
1/4 cup chopped fresh parsley

Heat oven to 425°.

Cook cauliflower in boiling water in large saucepan 3 to 4 min or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.

Mix cream cheese, milk, Parmesan and garlic powder until blended. Place cauliflower mixture in 13×9-inch baking dish sprayed with cooking spray. Add peppers and cream cheese mixture.  Stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.

Mix cracker crumbs, shredded cheese and parsley.  Sprinkle over vegetable mixture. Cover.

Bake 30 to 35 min or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.  Serves 12

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