GREEN BEAN AND CAULIFLOWER CASSEROLE
I like to make a savory homemade cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you'd like by substituting another half cup of chicken broth. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.
Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 539mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
GREEN BEAN AND CAULIFLOWER GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel-lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry.
- Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside.
- Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds.
- Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives.
VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU
Ragú® Recipe Contest Entry. This is a Tasty, High Fiber, Meatless dish than can be eaten as a side dish or by itself.
Provided by The Quantum Healing
Categories Sauces
Time 1h
Yield 1 cup, 8 serving(s)
Number Of Ingredients 19
Steps:
- Casserole Prep;.
- Wash and Chop cauliflower into bite size pieces and set aside.
- In a large skillet begin to saute' onions and garlic for 3 minutes.
- Add cauliflower and gently saute' until just soft.
- Sprinkle with tuscan garlic seasoning and crushed red pepper.
- Stir gently for 1 minute.
- Place sauté cauliflower in a glass casserole dish.
- Strain and drain black beans and add to casserole dish and stir to mix the mixture.
- Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
- Sauce Prep;.
- In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
- Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
- Cover the mixture with sauce and top with tomato and basil feta cheese.
- Bake at 400 degrees for 15 minutes.
- Serve.
Nutrition Facts : Calories 242.5, Fat 12.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 727.6, Carbohydrate 24, Fiber 6.9, Sugar 7.1, Protein 10.4
GREEN BEAN & CAULIFLOWER CASSEROLE
This is a very simple tasty recipe. I started out looking at a Kraft recipe but changed everthing including the veggies so there is no longer even a slight resemblance to it. Use Italian dressing or Sundried tomato. Any one will do. If you are not counting calories use a full fat dressing.
Provided by Bergy
Categories Cauliflower
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Par boil your beans & Cauliflower until just crisp tender, apprx 4 minutes.
- Arrange your beans and cauliflower in an oven proof dish.
- Sprinkle on the onions.
- Pour the dressing over all.
- Lightly cover with foil.
- Bake in 375F pre heated oven for 15 minutes.
- Remove the foil continue baking for a further 15 minutes.
- Your veggies will still be crisp. If you want them well done bake for a further 10 minutes.
Nutrition Facts : Calories 57.3, Fat 0.2, SaturatedFat 0.1, Sodium 19.5, Carbohydrate 13.1, Fiber 5.3, Sugar 3.7, Protein 3.2
GREEN BEAN AND CAULIFLOWER CASSEROLE
Discover a crowd-pleasing veggie dish with this Green Bean and Cauliflower Casserole! This Green Bean and Cauliflower Casserole has some kick!
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook beans and cauliflower in boiling water in medium saucepan 3 min.; drain. Return to pan. Add cream cheese spread, peppers, milk and garlic; stir until cream cheese is completely melted and mixture is well blended. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
- Prepare stuffing as directed on package; spoon over vegetable mixture.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 5 g, Protein 8 g
CHICKEN CAULIFLOWER GREEN BEAN CASSEROLE
I substituted green beans for brocoli and used french fried onions on top mixed in with a few less crackers.Also easily add cooked diced chicken.
Provided by Paulette Tripp
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 533.8, Fat 35.5, SaturatedFat 18.7, Cholesterol 96, Sodium 1408.7, Carbohydrate 30.8, Fiber 1.6, Sugar 6.1, Protein 24.2
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