Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - loaded cauliflower casserol

Recipe Name

loaded cauliflower casserol

Submitted by

Guest

Recipe Description

like mac and cheese with out the pasta

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	25	Ready In (minutes)	45

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



1	floweret	2 lb florets
8	ounces	sharp cheddar cheese
8	ounces	monterey jack cheese - shredded
8	ounces	cream cheese, softened (8 ounce package)
4	tablespoons	heavy cream
1 1/2	cup, chopped	green onions
6	slices cooked	bacon, chopped and cooked and drained of fat
1	clove	garlic minced
1	dash	salt, to taste
1	dash	pepper, to taste

Steps

Sequence	Step

1	Preheat oven to 350 degrees. Steam cauliflower florets until tender. While cauliflower steams, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterrey Jack, cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic. Set aside. Drain any liquid from steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together. Taste for seasoning, and add as necessary. If you want a finer texture, give a few mashes with the potato masher. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly. Enjoy!

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact