Crock Pot Cheesy Cauliflower Casserole

 3 slices bacon

nonstick cooking spray

1 medium head cauliflower, cut into florets

1/4 cup chicken broth

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground turmeric (optional)

1 (10.75 oz) can cream of chicken soup

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 scallion, green part only, thinly sliced

1.  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain bacon slices on paper towels.  Once cool enough to touch, crumble and divide into thirds.

2.  Spray the inside of a Crock Pot with cooking spray.

3.  Place cauliflower into the Crock Pot and pour chicken broth on top.  Season with salt, pepper,and turmeric.

4.  Combine cream of chicken soup, mozzarella cheese, and cheddar cheese int a bowl.  Pour over cauliflower mixture.

5.  Cook on High until cauliflower is cooked to your liking, about 2 hours.  Stir in 2/3 of the crumbled bacon just before serving.

6.  Transfer to serving platter and top with green onions and remainig bacon.

Note:  If dish seems too runny, add 1 Tbsp cornstarch dissolved in 1 Tbsp water prior to adding bacon crumbles, and cook until thickened, about 2 to 4 minutes.

Serves 4