Roasted Vegetable Casserole

Roasted Vegetable Casserole

Yield: 8 servings


  • 1 head of cauliflower, separated into florets
  • 1C sour cream
  • 1C shredded cheddar and jack cheese
  • ½ C crushed corn flakes
  • ¼ C finely chopped green bell pepper
  • ¼ C finely chopped red bell pepper
  • 1 tsp salt and pepper to taste
  • ½ C of finely chopped onion
  • ½ C parmesan cheese


  1. Preheat oven to 450 degrees. Grease 2 quart baking dish and small roasting pan.
  2. Roast cauliflower florets in a baking dish, drizzled with olive oil and sprinkled with salt and pepper for approximately 25 minutes. Then reduce oven heat to 325 degrees.
  3. In a separate bowl, combine sour cream, cheese, corn flakes, bell peppers, onion and salt n pepper. Stir in the roasted cauliflower and blend well.
  4. Add to the greased baking dish and sprinkle parmesan cheese and bake at 325 degrees for 30-35 minutes or until bubbly.
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