Dolly Parton’s 5 Ingredient Casserole is a quick and easy dinner that feels like a warm hug on a busy night. With just five simple ingredients, it comes together fast and delivers comforting flavors that everyone at the table will enjoy. Creamy, cheesy, and packed with tender chicken and noodles, it’s a one-pan meal that saves both time and effort.
I love making this casserole when I need something fuss-free but still satisfying. The best part is how simple the ingredients are—nothing fancy, just familiar basics coming together to create something delicious. I find that the cheese melts perfectly over the top, giving it that cozy, home-cooked feel that reminds me of family dinners.
My favorite way to serve this casserole is straight from the oven with a crisp green salad on the side. It’s the perfect easy weeknight dinner when you want something tasty without spending hours in the kitchen. Plus, leftovers reheat nicely, which makes the next day just as nice. Dolly really knew how to make dinner feel easy and welcoming!
Key Ingredients & Substitutions
Cauliflower: This is the star veggie, giving the casserole a nice texture and mild flavor. If you want, you can swap it for broccoli or even a mix of cauliflower and broccoli to add more color and nutrition.
Cream of Mushroom Soup: This adds creaminess and flavor. You can easily use cream of chicken soup or a homemade creamy sauce if you’re avoiding canned goods or need a gluten-free option.
Cream Cheese: It makes the casserole extra creamy and rich. For a lighter touch, try using a low-fat or whipped cream cheese, but keep it softened for easy mixing.
Cheddar Cheese: Sharp cheddar adds a nice tang and melts beautifully. Feel free to use Monterey Jack, Colby, or a blend if you prefer milder cheese or want to mix it up.
Paprika: This gives the dish a pretty color and a mild smoky flavor. Smoked paprika works well here, too, for a bit more depth.
How Do You Make Sure the Cauliflower Stays Tender but Not Mushy?
Cooking cauliflower just right is key to a great texture in this casserole. You want it tender when you bite into it but not falling apart.
- Boil or steam it for about 5-7 minutes until just fork-tender.
- Drain it well to avoid extra moisture that can make the casserole watery.
- Don’t overcook! Test with a fork to check—if it’s soft but still firm, it’s ready.
Remember, it will cook a bit more in the oven, so keep it slightly underdone when boiling or steaming.
Equipment You’ll Need
- Large pot or steamer – to cook the cauliflower just right without making it mushy.
- Mixing bowl – for combining the cream cheese, soup, and cheese smoothly.
- Spatula or wooden spoon – helps fold the cauliflower into the creamy mixture gently.
- Baking dish (about 8×8 or 9×13 inches) – holds the casserole as it bakes and browns evenly.
- Oven mitts – to safely handle the hot baking dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Swap cauliflower for broccoli for a slightly earthier flavor and extra green color.
- Add cooked, shredded chicken for a heartier meal with more protein.
- Stir in cooked bacon bits for a smoky, salty twist.
- Mix in chopped green onions or fresh herbs like thyme before baking for a fresh flavor boost.
Dolly Parton’s 5 Ingredient Casserole Saves Dinner in 30 Minutes
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 10-ounce can of cream of mushroom soup (or cream of chicken soup)
- 8 ounces of cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 1 teaspoon paprika
- Salt and black pepper to taste
- Optional: dried parsley or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the cauliflower and mix the ingredients, plus 20-25 minutes to bake until golden and bubbly. All in all, you’ll have a delicious dinner ready in around 30 minutes—quick and easy!
Step-by-Step Instructions:
1. Prepare the Cauliflower
Start by steaming or boiling the cauliflower florets for about 5-7 minutes. You want them just tender but still holding their shape. Drain well and set aside.
2. Mix the Creamy Cheese Sauce
In a large bowl, combine the softened cream cheese and cream of mushroom soup. Mix until the mixture is smooth and creamy. Stir in 1 cup of the shredded cheddar cheese. Season with salt and pepper to your liking.
3. Combine and Bake
Gently fold the cooked cauliflower into the creamy cheese sauce to coat everything evenly. Spread this mixture into a greased baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top, then dust with paprika for a warm color and hint of flavor.
4. Bake and Serve
Bake uncovered in the oven preheated to 375°F (190°C) for 20-25 minutes until the casserole is bubbly and the cheese topping is nice and golden brown. Take it out of the oven, let it rest for 5 minutes, then garnish with dried parsley or chives if you like. Serve and enjoy your cozy, cheesy casserole!
Can I Use Frozen Cauliflower for This Casserole?
Yes, you can! Just make sure to thaw it completely and drain any excess water before mixing to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as instructed, adding a few extra minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with This Casserole?
This dish pairs wonderfully with a crisp green salad or steamed vegetables to add freshness and balance the creamy texture.
