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Old 01-27-2017, 04:15 PM
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Default Finnish Cauliflower Rye Casserole

This recipe was printed in Taste of Home magazine. I probably would have passed right by it, but thought of Saliha and stopped to check it out.

I happened to have a couple of slices of leftover rye bread so thought I'd give it a try.

Well, I liked it, but I'm not sure about the beer. Heaven knows I love beer, but I might like this casserole even better without it.

What do you think, Saliha? Is this authentic?


Finnish Cauliflower Rye Casserole

· 2 cups cubed day-old rye bread
· 1 small head cauliflower, cut into florets
· 2 tablespoons butter
· 1 teaspoon caraway seeds
· 3 cups (12 ounces) shredded sharp cheddar cheese
· 4 eggs, beaten
· 1 cup flat beer or nonalcoholic beer
· 1 teaspoon ground mustard
· 1/2 teaspoon ground coriander
· 1/4 teaspoon pepper

· 1. Place bread in a 15-in. x 10-in. x 1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11-in. x 7-in. baking dish.
· 2. In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
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