WARM AND HEARTY CAULIFLOWER CASSEROLE
This twist on cauliflower casserole combines the traditional green bean casserole-style dish with a tastier, spicier flavor. Fresh cauliflower, bacon, and Italian-inspired ingredients make this casserole just delicious.
Provided by 2smarty
Categories Side Dish Casseroles Cauliflower
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cauliflower into a 9x12-inch microwave-safe casserole dish or large bowl with water. Cover with microwave-safe plastic wrap and microwave on high power until half-steamed, about 5 minutes. Remove and pour out excess water but do not drain in a colander.
- Sprinkle cauliflower with mozzarella cheese, bacon, garlic, paprika, black pepper, salt, and red pepper flakes; toss to evenly distribute. Stir in mushroom soup until cauliflower is coated; spread mixture evenly in the dish. Top with French-fried onions, followed by Parmesan cheese.
- Bake in the preheated oven until golden and bubbly, about 45 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 26 g, Cholesterol 11.4 mg, Fat 22.7 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 7.1 g, Sodium 790.2 mg, Sugar 4.6 g
MOROCCAN CAULIFLOWER WITH PRESERVED LEMON
This rich, hearty cauliflower side dish with zesty Moroccan seasoning can also be served as a vegetarian main course.
Provided by Christine Benlafquih
Categories Side Dish
Time 35m
Yield 3
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices-cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)-and set aside.
- In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.
- Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
- Sprinkle the fresh cilantro over the cauliflower and serve.
Nutrition Facts : Calories 331 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 4 g, Sodium 1130 mg, Sugar 8 g, Fat 28 g, ServingSize 3 servings, UnsaturatedFat 0 g
50 BEST CASSEROLES (+ EASY DINNER)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious casserole in 30 minutes or less!
Nutrition Facts :
25 HEARTY VEGAN CASSEROLE RECIPES
These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.
Provided by Alena
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
- Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
- Drain the cooked pasta and veggies and return everything to the pot.
- You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
- Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
- Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
- Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
- Remove from oven, let cool for a few minutes and serve warm.
- Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.
Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHICKEN SPAGHETTI CASSEROLE RECIPE
Hearty and comforting, Cheesy Chicken Spaghetti Casserole is a quick and easy weeknight meal your whole family will love. Made with shredded chicken, mushroom soup, spaghetti, and lots of cheese, this is always a hit!
Provided by Becky Hardin
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F and spray a 9x13-inch casserole dish.
- Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
- While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
- Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
- Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
- Bake, uncovered, for 40 minutes, or until edges are bubbly.
- Garnish with parsley and serve!
Nutrition Facts : Calories 478 kcal, Carbohydrate 54 g, Protein 32 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 1617 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEESY LOADED CAULIFLOWER CASSEROLE
Learn how to make the easiest Cheesy Loaded Cauliflower Casserole with 9 simple ingredients! This vintage recipe requires just 10 minutes of hands-on preparation - it's as easy as dump, mix and bake! Featuring tender cauliflower, creamy soup, rich mayonnaise, plenty of bacon, two types of cheeses and crispy onions, this decadent cauliflower bake is undeniably delicious! This dish is easy comfort food at its finest - it's cheesy, creamy, rich, decadent, and always a hit with a crowd!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Side Dish
Time 55m
Number Of Ingredients 13
Steps:
- Cook cauliflower: Add 1-inch of water to a large pot. Bring the water to a boil. Place the cauliflower florets in a steamer basket and insert the basket into the pot. Cover the pot, reduce the heat to medium and steam until the cauliflower is tender-crisp, about 5-8 minutes. Drain the cauliflower and transfer it to a clean work surface lined with paper towels. Gently pat the cauliflower dry and set aside to cool.
- Preheat oven to 350-degrees F. Spray an 9x9 or 8x10-inch baking dish with non-stick cooking spray.
- Mix wet ingredients + seasonings: In a large mixing bowl, combine the condensed soup, mayonnaise, eggs, garlic powder, paprika and cayenne. Season with ½ teaspoon of salt and heaping ¼ teaspoon of pepper. Whisk until thick, creamy, and well combined.
- Add remaining ingredients: Add the steamed cauliflower, 1 cup of cheddar (4 ounces), all the gruyere, ¼ cup of bacon, and all the parsley. Gently mix well to combine.
- Add to baking dish: Transfer mixture to the prepared baking dish.
- Top with cheeses & Bake: Top the casserole with the remaining ½ cup of cheddar. Bake for 40 minutes.
- Add onions + remaining bacon: Remove the casserole from the oven and top with the remaining bacon and all the crispy onions. Return to oven and bake for an additional 5 minutes, or until the casserole is bubbly and golden brown on top.
- Cool: Remove from the oven and let you cool 5-10 minutes before serving.
- Serve: Garnish with grated parmesan and chopped parsley. Serve and enjoy while warm!
Nutrition Facts : Calories 345 kcal, Carbohydrate 7 g, Protein 14 g, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 92 mg, Sodium 566 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
CHEESY CAULIFLOWER CASSEROLE
Broccoli can be added. Make sure you drain the cauliflower really well before adding it to the casserole dish so your cheese sauce doesn't get watered down.
Provided by Phil Franco
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and generously butter an 8" square casserole dish.
- Bring water to boil in a large pot over high heat and cook cauliflower for 6 minutes. Remove from heat, strain then place in a casserole dish.
- Sauté onion and garlic in butter over medium heat until onion is translucent, about 2 minutes. Add flour, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour is dissolved. Stir in cheeses until melted. Turn off heat and season with salt and pepper to taste.
- Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly. Cool for at least 5 minutes before serving.
Nutrition Facts : Calories 428.4, Fat 27.6, SaturatedFat 17, Cholesterol 83.6, Sodium 638.8, Carbohydrate 24.4, Fiber 6.2, Sugar 6.5, Protein 24.7
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