Cheesy Mexican Cauliflower Rice Casserole Food
CHEESY MEXI-RICE CASSEROLE
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Provided by MAHooper
Categories Side Dish Casseroles
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g
CHEESY CAULIFLOWER CASSEROLE
It's a delicious dish of delightful cheesy sauce. Bright red and green bell pepper pieces and crushed corn flakes! We enjoyed it so much, their was nothing to scrape off the dishes or pan!
Provided by kelliegirl21
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
- Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
- Bake uncovered until heated through, 30 to 35 minutes.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 7.5 g, Cholesterol 33 mg, Fat 12.6 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 485.8 mg, Sugar 2.4 g
SPICY MEXICAN CHEESY RICE CASSEROLE
Make and share this Spicy Mexican Cheesy Rice Casserole recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
- Mix together.
- In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
- Add to rice mixture and stir thoroughly.
- Spray an oven-proof casserole dish with vegetable oil spray.
- Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
- Top with additional cheese, if desired.
CHEESY CAULIFLOWER CASSEROLE
This casserole has NO cream of anything kind of soup. It still is probably loaded with fat but could be lightened by using low-fat or no-fat products (I have not done this). I like it because it is quick and easy and only has 6 ingredients...plus my boys will eat it.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven's broiler.
- Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
- Place steamed cauliflower into a 9 x 13 inch casserole dish.
- In a small saucepan, combine milk and mayonnaise with whisk.
- Bring mixture to a boil; boil for 1 minute.
- Remove the pan from heat and stir in cheese until melted.
- Pour over cauliflower.
- Crumble cracker mixture over cauliflower.
- Broil until golden brown.
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- For fresh cauliflower rice- Rice your cauliflower in a food processor and place in a microwavable safe bowl and microwave for 5 minutes. Remove the cauliflower rice and dump out onto a clean hand towel. Allow it to cool for 5-10 minutes so you don't burn yourself. Using the towel, squeeze as much liquid out of the cauliflower as possible. This is a crucial step to prevent the rice from getting watery and soggy. Place the squeezed out "rice" back into the bowl. It will look like it reduced greatly in size (this is normal). Add the salt, cumin, paprika, black pepper, and cayenne powder to the cauliflower rice and mix thoroughly.
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- Preheat the oven to 350ºF. Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the onion, bell pepper, and jalapeño until tender, about 10 minutes.
- Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and saute for one more minute. Add in the chopped tomatoes, salt, and cauliflower rice and stir well. Once the tomatoes start simmering, lower the heat and cover the pan to let the vegetables cook until tender, about 8 to 10 minutes.
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- In a large skillet over medium heat, sauté chopped onion and bell pepper in cooking oil until almost soft, about 5 minutes. Add cauliflower rice and cook for an additional 10 minutes.
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