CAULIFLOWER CHORIZO CASSEROLE WITH MIXED BEANS
This cheesy Cauliflower Chorizo Casserole with beans is the ultimate hearty and filling comfort food casserole for everyone's taste.
Provided by Kate
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Cut the cauliflower into small bite-sized florets and microwave for 8-10 minutes, or until fork tender.
- In a large skillet, heat the olive oil, add the minced garlic and diced onion, and saute for 3 minutes. Add the chorizo sausage and allow to brown on all sides, breaking the chorizo up with a spatula as it cooks. Add the oregano and chili powder and continue to cook for about 5 minutes stirring frequently, or until the chorizo is fully cooked. Stir in the beans, sliced olives, and the cooked cauliflower florets.
- Transfer the mixture to a 2.5-quart casserole dish and top with shredded cheddar cheese. Top with sliced olives, if desired. Bake for 15 minutes. Top with chopped cilantro leaves and scallions if desired. Allow to stand for 5 minutes and serve warm.
Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 9 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 217 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
5-INGREDIENT MEXICAN CASSEROLE
Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.
Provided by Annie Ellis
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
- In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
- Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
- Bake until the cheese is melted, approximately 15 to 20 minutes.
Nutrition Facts : Calories 650.7 calories, Carbohydrate 74 g, Cholesterol 68.3 mg, Fat 20.3 g, Fiber 10.3 g, Protein 29.3 g, SaturatedFat 12.5 g, Sodium 1505.1 mg, Sugar 3.8 g
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