Recipe Name loaded cauliflower casserol Submitted by Guest Recipe Description like mac and cheese with out the pasta Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45

Ingredients Amount 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!