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This keto version of my family’s potato hash brown casserole is unbelievably good! This is the second cauliflower recipe I’ve made that has me believing in the power of the cauliflower as the magic substitute for potatoes. And I’m sure you’ll agree once you try it!

You can find that first cauliflower recipe here: Keto “Tater” Tots

Potato hash brown casserole, or “Potato Stuff” as we would call it, has been a Thanksgiving staple for most of my life. But like many of my favorite recipes, the old version did not comply with my new ketogenic lifestyle.

Thankfully, I’m a firm believer that everything can be ketofied , and I didn’t have to look too far for this recipe. Cauliflower has been a low-carb potato substitute for many years. Mash it, rice it, shred it…it’s pretty dang versatile.

I was not an early adopter of the cauliflower craze, but it’s growing on me.

My Personal Holiday Food Challenge!

For the months of November and December, in honor of all those trying to stay Keto Through the Holiday, I will be posting my favorite holiday food, but ketofied.

Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.

If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.

November Recipes

Pecan Pie

Spinach Casserole

“Potato” Casserole

Pumpkin Pie

Green Bean Casserole

Keto Mac ‘n Cheese

Dinner Rolls

December Recipes

Sugar Cookie Cutouts

Baby Yoda Gingerbread Cookies

Chocolate Peanut Butter Fudge

Eggnog

Breakfast Pizza

Pull-Apart Monkey Bread

How to Make Keto “Potato” Casserole for Your Holiday Gathering

The original version of this recipe includes a can of Cream of Chicken Soup. Since the canned version uses wheat flour as a thickening agent, I knew it would not work.

I modified my Creamy Chicken Soup recipe (and greatly simplified it) to come up with a keto-approved version of Cream of Chicken Soup.

The soup was super easy to make. I simply sautéed minced garlic and onions in butter until the onions became translucent, then added chicken broth, heavy cream, and xanthan gum and cooked until it thickened. Hardly any time at all!

For the rest of the casserole, I broke out my food processor to shred the cauliflower. You can use pre-riced cauliflower, BUT, if you shred it yourself, you can make sure to shred the stalks too for a better hash brown consistency.

I actually bought two heads of cauliflower, shredded the stalks first, and then only shredded what I needed of the florets, to make a total of 6 cups of shredded cauliflower. The rest of the florets will be used in a loaded cauliflower mash recipe.

Once you have your shredded cauliflower, dump it into a large bowl with the rest of the ingredients (homemade cream of chicken soup, sour cream, cheddar cheese, butter, salt, and pepper) and stir it until it is well combined.

The topping is optional, and I’m not 100% sold on it yet, but it added a nice flavor, even if it did not crisp up as I had hoped it would. The original recipe calls for crushed corn flakes, and I haven’t figured out how to mimic that yet.

If you go for it, mix 2 cups of Panko Pork Rind Crumbs with ¼ cup butter, and spread over the top of the “potato” casserole in a 9×13 casserole dish, and bake at 350 degrees F for 45-60 minutes.

If I come up with a better topping solution, I will be sure to come back and edit this recipe. And if you have any ideas for a corn-flake replacement, feel free to comment below and let me know!

The end result really turned out better than expected! Honestly, this was one of the recipes that I thought might fail on me when I tried to ketofy it, but the flavor is totally on point.

As good as it is, I do think there is room for improvement, so I will make changes to the recipe as I tweak it.

Now I have a favor to ask! If you enjoy this keto spinach casserole recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.