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Loaded Cauliflower Casserole

by 38 Comments

Loaded Cauliflower Casserole is steamed cauliflower combined with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and chives.  Cauliflower has never tasted this good!

Loaded Cauliflower Casserole

 

This Loaded Cauliflower Casserole is simply AMAZING.  Trying to find new ideas for the same old veggies that everyone in the family loves can be hard work.  This my friends is a real winner.  If you have not tried any of my recipes in a while you really must try this one!  Even my picky son loves this one.  Forget the loaded potato casserole and make this lower carb better tasting version with cauliflower.

Can you use frozen cauliflower in Loaded Cauliflower Casserole?

Yes just follow the instructions for steaming the cauliflower and drain well. Then proceed with the recipe the same as using fresh cauliflower. Generally speaking frozen cauliflower is more economical.

Can you prepare Loaded Cauliflower Casserole in advance?

In a hurry?  You can steam the cauliflower ahead of time. As a matter of fact you can prepare the whole dish in advance. Simply cover with plastic wrap and store in the refrigerator. Bring it out of the refrigerator and set it on the counter for about thirty minutes to warm up a bit. Then pop it in the oven twenty-five minutes before serving.

Loaded Cauliflower Casserole Keto

How do you make Loaded Cauliflower Casserole?

Start by steaming your cauliflower until fork tender. Then drain well because you don’t want any added moisture in this dish. In a large bowl mix together the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder until smooth and creamy.  Slowly and gently stir in the steamed cauliflower, bacon and chives.

Spoon into a casserole dish and top with a little more bacon. Bake until the cheese is melted and gooey.  Garnish with chives and serve hot.

Keto Loaded Cauliflower Casserole

Helpful hints on making this Loaded Cauliflower Casserole the best that it can be.

  • The cauliflower should be steamed until it is fork tender.
  • Spray the casserole dish with nonstick spray as it makes for easier clean up.
  • I recommend the full fat sour cream, cream cheese and cheese for this recipe.  It just tastes better with it.
  • Fresh chives really make this casserole pop!  They are worth the added expense and trouble.
  • Season to taste with salt and pepper.  I love lots of pepper on this dish.
  • This Loaded Cauliflower Casserole can serve as a full meal.  It really is very filling.

Loaded Cauliflower Casserole Recipe

Are you always on the search for new and original tasting veggies? No worries I will try to keep you covered on that front.  Here are some of my favorites!  Some are mine and some are from some of my favorite bloggers!!

Put this delicious casserole on your rotation for the week.  You and yours are going to love it. Enjoy my food loving friends.  This one is scrumptious!

This recipe was originally published June 5, 2018 and was republished September 12, 2019 with new content.

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Loaded Cauliflower Casserole

Loaded Cauliflower Casserole

★★★★★

4.9 from 12 reviews

Keto friendly Loaded Cauliflower Casserole is a combination of steamed cauliflower, cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and chives.

  • Author: Beth Pierce
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: vegetable
  • Method: bake
  • Cuisine: American
Scale

Ingredients

  • 2 lbs cauliflower florets cut in bite size pieces
  • 1 box (8 ounces) cream cheese softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar finely shredded
  • 1 1/2 cups Monterey Jack cheese finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy cooked bacon coarsely chopped
  • 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper to taste

Instructions

  1. Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
  2. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
  3. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
  4. Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.

Keywords: vegetable casserole, cauliflower casserole, low carb vegetable casserole, keto loaded cauliflower casserole, loaded cauliflower casserole recipe

 

Cauliflower Steaks

by 19 Comments

Cauliflower steaks are a simple tasty side that requires a minimal amount of work. Adjust the seasoning  to your personal taste.  You will be bowled over at how well cauliflower can taste.

Cauliflower Steaks

 

I don’t know where my favorite local grocery store gets their cauliflower from.  I can honestly say that I have never stopped to read the label but sometimes they are almost as large as soccer balls. My daughter and I always have to stop and think if we have enough room in the fridge for it.  The refrigerator was somewhat bare and they were on sale this past week so it was the perfect time to scoop one up.  I have so many delectable cauliflower recipes but Cauliflower Steaks are one of my favorites.

Cauliflower Steaks

What is a Cauliflower Steak?

Simply put a whole cauliflower is cut into large pieces or “steaks”. The steaks are about one half inch thick. They are then seasoned and baked or grilled to perfection. You can add cheese or bacon but be sure and try them with just some simple seasonings because they are really tasty.

How do you make Cauliflower Steaks?

In small bowl whisk together the olive oil, garlic, parsley, paprika, crushed red pepper, salt and black pepper.

Remove the leaves and trim the stem end of the cauliflower.  Leave the core intact.  Place the cauliflower stem side down on a sturdy cutting board.  Cut 1/2 inch wide sections using a good sharp knife.  The ends will not form good steaks but I just throw them on the baking sheet too.  Those little bits end up being really tasty and they make great additions to soups, salads, and pasta dishes.

Brush both sides of the steak with the olive oil mixture and place on a well seasoned baking sheet. Bake for 20-25 minutes flipping the steaks halfway through the baking process.

Cauliflower Steaks

Helpful tips on making Cauliflower Steaks

  • Always start with a good fresh firm head of cauliflower.  Make sure it is free of any brown spots which indicates spoilage.
  • Cut the steaks anywhere from 1/2 to 3/4 inch thick.  Thicker steaks will require a little more cooking time.
  • Brush any little bits of cauliflower that fall off when cutting the steaks with the olive oil mixture and roast them as well.
  • These steaks are easy to cook on the grill. About 5 minutes per side over medium heat (about 350 degrees). If grilling the steaks cut them 3/4 inch thick.
  • Serve Cauliflower Steaks right after baking or grilling while they are at their best.

Cauliflower Steaks

Cauliflower steaks are such a tasty way to get more veggies into your diet.  Even my picky teenagers love these steaks.  So what are you waiting for?  Pick up that cauliflower at the market and fix these beauties for supper.

More ways to enjoy cauliflower

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Cauliflower Steaks

★★★★★

5 from 10 reviews

Cauliflower steaks are a simple tasty side that requires a minimal amount of work and can be seasoned to your personal taste.

  • Author: Small Town Woman
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 steaks 1x
  • Category: side
  • Method: bake
  • Cuisine: American
Scale

Ingredients

  • 1 head of cauliflower (about 3 lbs)
  • 1/4 cup olive oil
  • 2 cloves minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Instructions

  1. In small bowl whisk together the olive oil, garlic, parsley, paprika, onion powder, crushed red pepper, salt and black pepper.
  2. Remove the leaves and trim the stem end of the cauliflower.  Leave the core intact.  Place the cauliflower stem side down on a sturdy cutting board.  Cut 1/2 inch wide sections.
  3. Brush both sides of the steak with the olive oil mixture and place on a well seasoned baking sheet. Bake at 400 degrees for 20-25 minutes flipping the steaks halfway through the baking process.

Notes

  • These steaks are easy to cook on the grill. About 5 minutes per side over medium heat (about 350 degrees). If grilling the steaks cut them 3/4 inch thick.

Keywords: veggie steak, cauliflower recipe, healthy side, vegetable

 

Broccoli and Cauliflower Bake

by 22 Comments

Broccoli and Cauliflower Bake combines roasted broccoli and cauliflower in a creamy cheddar cheese sauce sprinkled with a super easy crumb topping.  This delectable casserole comes together quickly, easily and contains no canned soup.

Broccoli and Cauliflower Bake

I decided yesterday that I had my temporary fill of summer recipes like pasta salads and fruit salads so I decided to cook a nonseasonal recipe.  You remember those don’t you?  The ones that can be cooked and loved anytime of the year! This Broccoli and Cauliflower Bake is as fabulous whether it is hot steamy and sticky outside or whether there are twelve inches of snow on the ground. Broccoli and Cauliflower Bake combines roasted broccoli and cauliflower in a heavenly creamy cheddar cheese sauce.  It is lightly sprinkled with a super easy crumb topping and baked to golden perfection.

Broccoli and Cauliflower Bake

How to make Broccoli and Cauliflower Bake.

First and foremost you are going to roast your broccoli and cauliflower in the oven until it is very lightly browned. Place the broccoli and cauliflower in a casserole dish sprayed with nonstick spray for easier cleanup.

Meanwhile cook the onion and garlic in a little butter.  Whisk in the flour and cook for a couple of minutes whisking constantly.  Slowly add the milk and chicken broth alternating between the two and whisking constantly. Reduce the heat and whisk in cheddar cheese until smooth and creamy.  Add nutmeg and season with salt and pepper to taste. Pour the cheese mixture over the roasted broccoli and cauliflower.

Using a food processor or a sealed bag crush the ritz crackers with the oregano and onion powder.  Then drizzle in the butter and shake to coat. Finally sprinkle the mixture over the broccoli and cauliflower and bake.

Broccoli and Cauliflower Bake

How to easily cut broccoli and cauliflower into florets.

Wash them both as a full head under cool running water. This allows you to grab a hold of the large stem end and shake almost all of the water out. Then using a cutting board simply take a sharp knife and cut the florets off the main stem.  They cut very easily and sometimes even seem to fall off so much pressure on the knife is not needed.  Cut the larger florets into halves or quarters to make them bite size.

Helpful hints on making Broccoli and Cauliflower Bake.

  1. After washing and cutting your broccoli and cauliflower florets dry them well because you want them to roast not steam.
  2. Preheat the oven and if at all possible load the casserole onto the middle rack of the oven.
  3. Use good quality cheddar cheese.  It really does make a difference.
  4. If Ritz crackers are not your thing substitute fresh ground croutons or bread crumbs.
  5. For added flavor reserve a little bit of cheddar and sprinkle it on top of the crushed crackers.
  6. Other great cheeses for this dish are Gouda, Gruyere and Monterey Jack. Feel free to mix them up and have fun.

 

Broccoli and Cauliflower Bake

Health benefits to broccoli and cauliflower.

Broccoli and cauliflower are both low in calories and high in fiber and protein, helping you feel satisfied after eating them. Both contain beneficial folate, that helps your body form red blood cells and manganese, that helps support strong bones.  They both contain glycosinolates, a combination of nutrients that has shown to reduce cancer risk.  Both contain a healthy amount of vitamin C which helps convert fat into fuel.

Broccoli and Cauliflower Bake is so amazing, easy to prepare, dependable and loved by multiple generations. Put this great recipe on this weeks list to try. You will be so pleased and happy that you did. Every delicious bite is a sweet creamy taste experience.  I made this dish many times and it goes like hot cakes.  Speaking of hot cakes have you tried my Buttermilk Bacon Pancakes?  Oh my goodness! Sorry got a little side tracked there.  Food runs through my mind constantly!!

Other vegetable recipes you will love!

This post was originally publish June 20, 2017 and was republished November 8, 2018 with new content.

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Broccoli and Cauliflower Bake

Broccoli and Cauliflower Bake combines roasted broccoli and cauliflower in a creamy cheddar cheese sauce sprinkled with a super easy crumb topping.

  • Author: Small Town Woman
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: vegetable Casserole
  • Method: stove top and baking
  • Cuisine: American
Scale

Ingredients

  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 4 tablespoons unsalted butter
  • 1 small onion chopped
  • 2 large cloves of garlic minced
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 3/4 cup low sodium chicken broth
  • 2 1/4 cups shredded white cheddar
  • Pinch of nutmeg
  • Salt & pepper to taste

Crumb Topping

  • 20 Ritz crackers
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 3 tablespoons melted butter

Instructions

  1. Preheat oven to 400 degrees. Spray large baking dish with nonstick baking spray. Add broccoli and cauliflower and bake 15 or until very lightly browned.
  2. In large skillet over medium heat melt butter. Add onion and cook for 5 minutes. Add garlic and cook for an additional 30 seconds. Whisk in flour and cook for 90 seconds whisking constantly. Slowly whisk in milk and chicken broth alternating between the two. Turn heat to low and add cheddar whisking frequently until cheese is melted and mixture is smooth and creamy. Whisk in nutmeg and salt & pepper to taste. Pour over roasted broccoli and cauliflower.
  3. In food processor crush crackers. Add oregano, onion powder and melted butter. Pulse a couple of times. Sprinkle over cheese sauce.
  4. Bake for 25-30 minutes or until light golden brown.

Keywords: broccoli bake, cauliflower bake, broccoli and cauliflower casserole, vegetable casserole, broccoli and cauliflower au gratin, vegetable

Roasted Broccoli Cauliflower Potato Soup

by 2 Comments

 

Well spring has sprung.  The trees buds are starting to swell up and my tulips are up about six inches above the ground.  We have had a very mild winter and hubby and I are loving it.  Bloggers are switching to spring and summer recipes as fast as a squirrel can find a newly filled bird feeder.  This will be my last soup recipe for a while with the possibility of a spring/summer soup like gazpacho or vichyssoise. I am truly a soup lover so I am sad to see this season go but always love the fun recipes that the new season brings to offer.  

This delectable Roasted Broccoli Cauliflower Potato Soup has so much great flavor.  The broccoli, cauliflower and potatoes are roasted in the oven to give it a little more of a smoky crunchy texture.  The base is a welcoming combination of onions, garlic, chicken broth, cream and bold white cheddar.  This soup is the ultimate in comfort food and the scrumptious combination of foods play together like a fine tuned instrument.  

 

This soup is pretty quick to come together. Most of time is baking time and of course you can do other fun things like laundry and bill paying while that is going on.  LOL!  Some fun additions to this soup might be bacon, ham, or small pieces of kielbasa sausage.  However it is a delicious hearty soup just like it is!  

So if it is still cold in your neck of the woods, if you are a forever soup lover or if you are just looking for a hearty meal for you and your loved ones put this Roasted Broccoli Cauliflower Potato Soup on the list this week.  You will be glad that you did.  

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Roasted Broccoli Cauliflower Potato Soup

Scale

Ingredients

  • 1/4 head cauliflower separated into large bite size pieces (approximately 1 1/2 cups)
  • 1/4 head broccoli sperated into large bite size pieces (approximately 1 1/2 cups)
  • 3 small red potatoes cubed into small bite size pieces (approximately 3/4 lb)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoon butter
  • 1/2 onion finely chopped
  • 2 large cloves garlic minced
  • 3 tablespoons flour
  • 2 cups low sodium chicken broth
  • 1/4 cup half n half
  • 2 cups sharp white cheddar
  • 1/4 teaspoon cumin

Instructions

  1. Preheat oven to 400 degrees.
  2. In large ziploc bag combine cauliflower, broccoli, potatoes and olive oil. Shake to coat. Spread over nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and onion powder. Bake for 15 minutes and remove broccoli. Bake for another 10 minutes and remove the cauliflower. Bake for another 10 minutes and remove the potatoes. All veggies should be fork tender before removing. Remove to plate.
  3. In large saucepan melt butter, add onion and cook for 5 minutes. Add garlic and cook for additional 1 minute. Add flour and cook for 1 minute. Add chicken broth and half n half alternating between the two. Simmer until thickened; approximately 5 minutes whisking frequently. Add cheddar 1/2 cup at a time whisking in each time.
  4. Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes and cumin to broth. Stir and simmer for 5-7 minutes.

Other soups you will love!

Savory Cabbage Roll Soup

Creamy Alfredo Lasagna Soup

French Onion Meatballs & Smashed Cauliflower

by 4 Comments

French Onion Meatballs with Smashed Cauliflower (2)

These delectable French Onion Meatballs could not be any easier.  They can be whipped up in less than 30 minutes including simmering time which give you a chance to catch up with the little ones or laundry.  You can serve this up fresh with asparagus or broccoli.  Don’t make it too complicated.  It is the simple dinners that get all the accolades.  

French Onion Meatballs with Smashed Cauliflower (7)

Look at those beautiful meatballs and gravy served on a creamy bed of smashed cauliflower.  Who could ask for more?

French Onions Meatballs with Smashed Cauliflower

All you need is a few ingredients and a little gusto and you will have a wonderful dinner for yourself and your sweethearts!

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French Onion Meatballs & Smashed Cauliflower

Scale

Ingredients

  • 1 lb. ground beef
  • 1/2 cup finely chopped onions
  • 1/2 cup panko bread crumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 tablespoon dried parsley
  • 1/2 head cauliflower
  • 1 can Campbells French onion soup (10.5 ounce)
  • 1 tablespoon Worcestershire Sauce
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon butter
  • 1 tablespoon Wondra flour
  • 4 slices white American cheese
  • 1/2 cup shredded provolone or provel ropes
  • Salt & Pepper to taste

Instructions

  1. In medium bowl combine ground beef, chopped onions, bread crumbs, egg, minced garlic and parsley. Roll into one inch meatballs and place in freezer for ten minutes.
  2. While meatballs are cooling; cut cauliflower into large chunk pieces and add to cool water in large saucepan. Turn heat to medium high and bring to low boil. Continue cooking until cauliflower is fork tender; approximately 20 minutes. Drain water from cauliflower and set over warm burner. Drain water several times.
  3. In large saute pan brown meatballs over medium heat; turning to brown all sides of the meatball. Remove meatballs, plate and keep warm. Add French onion soup scraping the pan to remove any onions and browned pieces of meat. Add Worcestershire sauce and chicken broth. Cook over low heat for about five minutes. Melt butter in microwave in small bowl; whisk in flour. Add flour mixture to French onion soup mixture and cook over low heat until thickened; approximately 2 minutes. Add meatballs back to pan and simmer for 5 minutes.
  4. Add white American and provel to cooked cauliflower. Smash with old fashioned potato smasher. Season with salt & pepper to taste.
  5. Spoon smashed cauliflower on to plates; top with meatballs and gravy.

Other delicious recipes you will love!

French Onion Soup

DSC_1092-001

https://www.smalltownwoman.com/french-onion-soup/

 

Bacon Wrapped Spicy Meatballs

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https://www.smalltownwoman.com/spicy-bacon-wrapped-meatballs/ 

 

 

Healthy Cauliflower Salad with a Mustard Vinaigrette

by Leave a Comment

2014 02 23_0581

I have been trying my best to focus on healthy recipes with a lot of flavor and this one is exactly that.  I can’t wait to make it again.

2014 02 23_0573

Cut up a head of cauliflower into small (bite size pieces).  Spray or brush with olive oil and roast for 20-25 minutes until just starting to brown.  While it is roasting slice some yellow  and red cherry tomatoes in half.  I used red grape tomatoes because I think they are better tasting this time of year.  Slice a large shallot. 

2014 02 23_0576

In a bowl combine the white balsamic pear vinegar, olive oil, Dijon mustard, chives and garlic.  Whisk a few times while you do a jig.

2014 02 23_0578 

Put cooked cauliflower on a platter.  Delicious.  Oh go ahead have a piece.

2014 02 23_0579

Add tomatoes and shallots. Looks great. 

2014 02 23_0584

Add bacon, bleu cheese and vinaigrette and toss.  Chow is on!!  Come and get it!!

2014 02 23_0582

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Cauliflower Salad with Mustard Vinaigrette

  • Author: small town woman
Scale

Ingredients

  • 1 large head cauliflower split into large bite size pieces
  • 1/2 pint yellow cherry tomatoes cut in half
  • 1/2 pint red cherry tomatoes or grape tomatoes cut in half
  • 1 large shallot thinly sliced
  • 4 tablespoons white balsamic pear infused vinegar
  • 2 plus tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon dried chives
  • 1 large clove garlic finely chopped
  • 4 slices crisp cooked bacon diced
  • 1/4 cup bleu cheese crumbled

Instructions

  1. Put cauliflower on baking sheet. Spray or brush on olive oil. Bake at 425 degrees for twenty minutes or until lightly browned.
  2. Mix vinegar, 2 tablespoons olive oil, Dijon mustard, dried chives and minced garlic in a small bowl.
  3. Put cauliflower on a platter, add tomatoes, shallots, bacon, and blue cheese.
  4. Pour dressing on top and gently toss.
  5. Add sea salt and fresh ground black pepper to taste.

Notes

  • If you don’t have a large head of cauliflower cut the dressing recipe by a 1/4.

Cabbage Roll Casserole

by 58 Comments

Cabbage Roll Casserole is an easy family favorite.  It combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort. This delectable casserole makes eight healthy servings and leftovers heat perfectly in the microwave.

Cabbage Roll Casserole

Well the New Year is here and with it comes lots of chores to do. The Christmas tree needs to be taken down and all the treasured ornaments put away until next year.  All the Christmas decorations need to be put back in their storage boxes and loaded on their reserved shelves in the basement.  The outdoor lights need to be unhooked and wrapped back up in their appropriate boxes.  Supper will be here before you know it.  This Cabbage Roll Casserole is quick to come together and tastes just as good or better as the cabbage rolls your Grandma used to make.  Just think of it as unstuffed cabbage roll casserole.

Unstuffed Cabbage Roll Casserole

How do you make Cabbage Roll Casserole?

Start by browning the ground beef.  When it is about halfway browned add the onion and cook until the beef is fully browned. Turn the heat to low and toss in the garlic the last minute of cooking. Drain any excess fat from the skillet.  Add the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice.  Bring the mixture to a low boil and then turn to simmer and cover with a lid.  Simmer until the rice is tender.

In a separate large skillet add a little olive oil.  Add half of the chopped cabbage and cooked until it starts to get tender.  Add the cooked cabbage to a casserole dish that has been sprayed with a little nonstick cooking spray. Spread half of the beef mixture on top of the cabbage and top with half of the cheddar and Monterey Jack Cheese.  Cook the second half of the cabbage the exact same way and add to the casserole dish.  Top with the remaining cheese and bake covered for about twenty minutes then remove the foil and continue cooking until the cheese is lightly browned.

Cabbage Roll Casserole Recipe

Can Cabbage Roll Casserole be prepared in a skillet?

Of course with a couple of easy steps you can have this all prepared in the same skillet that you cooked the cabbage in.  You could do it either on the stove top or in an ovenproof skillet.

Stove Top Cabbage Roll Casserole Method

After you finish cooking the cabbage simply layer cabbage, cooked beef mixture, cheese, cabbage, cooked beef mixture and cheese in the skillet.   Turn the heat to a low simmer and cover with a lid or foil.  Cook until the cabbage is tender and the cheese is melted.

Ovenproof Skillet Cabbage Roll Casserole Method

Make sure that your skillet is ovenproof and simply layer the cooked cabbage, cooked beef mixture, and cheese.  Repeat the layers ending with the remaining cheese.  Cover with foil and bake for twenty minutes.  Remove the foil and continue baking until the cheese is lightly browned and melted.

Lazy Cabbage Roll Casserole

Shredded Cabbage Roll Casserole

Other add ins for Cabbage Roll Skillet.

I have lots of readers who like their recipes with a little bit of kick and extra spice.  If you are one of them this section is for you!  Pick one or two of these to add some pizzazz to the casserole!  Of course if you were born with a Habanero Pepper in your mouth go for it.

  • 1-2 tablespoons Cajun seasoning added at the same time as the other spices.
  • 1-2 pinches crushed red pepper added with the tomato sauce and beef broth
  • A (14.5 ounce) can of of fire roasted tomatoes added at the same time as the tomato sauce
  • Pepper Jack Cheese in place of the Monterey Jack
  • Minced jalapeno added at the same time as the minced garlic

Cabbage Roll Casserole

This delectable Cabbage Roll Casserole is family friendly, easy, quick and adaptable to your individual taste buds.  Put the ingredients on your shopping list today and make this wholesome casserole for your family.

Other casseroles you will love!

This post was originally published Jan 1, 2019 and was republished August 18, 2019 with new content

 

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Cabbage Roll Casserole

Cabbage Roll Casserole

★★★★★

4.9 from 16 reviews

This easy casserole brings all the delicious flavors of cabbage rolls together with a lot less time and effort.

  • Author: Small Town Woman
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: main meal casserole
  • Method: stove top and bake
  • Cuisine: American
Scale

Ingredients

  • 1 lb lean ground beef
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons brown sugar
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can low sodium beef broth
  • 1 cup long grain white rice (uncooked)
  • 2 tablespoons olive oil
  • 1 medium head green cabbage chopped
  • 1 1/2 cups finely shredded sharp cheddar
  • 1 1/2 cups finely shredded Monterey Jack Cheese

Instructions

  1. Preheat oven to 350 degrees.  Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil spray.
  2. Brown ground beef.  When the ground beef is about halfway browned add the onion; cook until the beef is fully browned. Reduce the heat to low.  Add the garlic and cook for 1 minute stirring continuously. Drain any excess fat from the skillet.
  3.  Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice.  Bring the mixture to a low boil. Turn to simmer and cover with lid.  Simmer for 20 minutes until rice is tender.
  4. Heat 1 tablespoon olive oil in large skillet over medium heat. Add 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes.  Spread cabbage over the bottom of the casserole dish.  Top with 1/2 of the ground beef mixture.  Sprinkle with 1/2 of the cheeses; blending them.  Heat 1 tablespoon olive oil in large skillet over medium heat. Add the other 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes. Spread the cabbage over the cheese in the casserole dish.  Top with the other 1/2 of the beef mixture and then with the remaining cheese.
  5. Cover the casserole with aluminum foil and bake for 20 minutes.  Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.

Keywords: cabbage casserole, casserole, cabbage rolls, deconstructed cabbage rolls

Easy Pasta Primavera

by 5 Comments

Scrumptious colorful Easy Pasta Primavera is the perfect weeknight family meal.  Crisp tender vegetables and Parmesan cheese bring Penne pasta to the table with plenty of natures nutrition.  This delicious recipe comes together in less than thirty minutes.

Pasta Primavera

 

Boy summer is coming to a close in just a few weeks.  Although there is still plenty of time to soak up some more great summer vegetables while they are at their best.  This Easy Pasta Primavera is the perfect summer meal with tons of bright crisp vegetables like onions, bell peppers, asparagus, zucchini, yellow squash, and tomatoes.  The pasta and vegetables are tossed in extra virgin olive oil, sprinkled with Parmesan Cheese and seasoned with fresh basil and oregano.  It makes for a light yet satisfying meal for those Indian summer days.

Pasta Primavera Recipe

How do you make Easy Pasta Primavera?

Start by chopping all your vegetables into bite size pieces. Next boil your noodles according to package instructions.  Drain well and toss with a little bit of olive oil.

Add a tablespoon of olive oil to a large non stick skillet over medium heat.  Add the onions, bell peppers and asparagus to the skillet. Cook for 2-3 minutes stirring a couple of times.  Now add the zucchini and yellow squash.  Cook for 2-3 minutes stirring several times.  Reduce the heat to low and add the tomatoes, minced garlic, onion powder and dried marjoram.   Cook for 1 minute stirring continuously.  Sprinkle with 1/4 cup Parmesan Cheese and add the cooked penne pasta to the skillet.  Sprinkle the top of the pasta with a little bit of olive oil and 1/4 cup Parmesan Cheese. Finally stir to mix and coat, season with fresh chopped basil, fresh oregano, salt and freshly ground black pepper.  If desired top with more Parmesan Cheese.

This pasta is best served right away but with busy families arriving home for dinner at different times it does heat up in the microwave well.

Primavera Pasta

Tips for making Easy Pasta Primavera Epic

  • Cook the pasta somewhat al dente (firm).  It will hold up better to being reheated with the veggies and Parmesan cheese.
  • Once the pasta is cooked and drained well but still somewhat hot drizzle with olive oil to keep from sticking.
  • Do not overcook the vegetables.  They are best crisp tender for this recipe.
  • If you don’t like the vegetables in this recipe swap them out for ones you do like. Perhaps you really hate asparagus so substitute with broccoli.  As I always say don’t throw the baby out with the bath water.
  • Use freshly shredded Parmesan cheese.  It is flavor packed and it really sends this dish over the top.

What is Pasta Primavera

Can you substitute other vegetables in Pasta Primavera?

Yes you most certainly can! Just keep in mind when those substitutions would be added during the cooking process.

  • frozen peas cooked in the microwave and added with the tomatoes and garlic
  • fresh broccoli cut in small bite size pieces added with the onions and peppers
  • baby spinach added at the same time as the tomatoes and garlic
  • fresh cauliflower cut in small bite size pieces add with onions and peppers
  • carrots cut in thin rounds or matchsticks added before the onions and peppers and cooked for 2 minutes prior
  • crisp fresh green beans added before the onions and peppers and cooked for 1 minute prior

Easy Pasta Primavera

Other pasta recipes you will love!!

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Easy Pasta Primavera

Pasta Primavera

★★★★★

5 from 4 reviews

A cornucopia of fresh vegetables, freshly grated Parmesan Cheese and penne pasta combine to make this an easy nutritious weeknight meal for busy families.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: pasta
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 12 ounces penne pasta
  • 1/4 cup virgin olive oil
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1/2 lb. asparagus trimmed and cut 1 1/2 inch segments
  • 1 medium zucchini cut in half and 1/4 inch thick slices
  • 1 medium yellow squash cut in half and 1/4 inch thick slices
  • 1 1/4 cups sliced grape tomatoes (sliced lengthwise)
  • 2 cloves minced garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried marjoram
  • 1/2 cup fresh shredded Parmesan cheese
  • 1 1/2 teaspoon fresh chopped basil
  • 1 1/2 teaspoons fresh oregano
  • salt and pepper to taste

Instructions

  1. Cook the pasta according to package instruction; drain well and toss with 1 1/2 tablespoons olive oil.
  2. Add 1 tablespoon of olive oil to a large non stick skillet over medium heat.  Add onions, bell peppers and asparagus to the skillet; cook for 2-3 minutes stirring several times.  Add the zucchini and yellow squash: cook for 2-3 minutes stirring several times.  Reduce heat to low and add tomatoes, minced garlic, onion powder and dried marjoram; cook for 1 minute stirring continuously.  Sprinkle with 1/4 cup shredded Parmesan Cheese.
  3. Add the cooked penne pasta to the skillet.  Sprinkle the top of the pasta with 1 1/2 tablespoons olive oil and 1/4 cup shredded Parmesan Cheese; stir to mix and coat. Sprinkle with fresh chopped basil and fresh oregano. Season with salt and freshly ground black pepper to taste.  If desired top with more Parmesan Cheese.

Keywords: pasta primavera, primavera pasta, pasta primavera recipe, pasta with vegetables and Parmesan, penne pasta primavera, penne pasta with vegetables

White Queso Dip

by 20 Comments

White Queso Dip is Mexican Restaurant quality smooth and creamy dipping cheese.  This delicious ten minute recipe is perfect with fresh tortilla chips, spooned over your favorite burrito or poured over steamed broccoli.

If your family is anything like mine than one of the highlights of visiting your favorite Mexican restaurant is the white queso dip! This simple recipe can bring that creamy smooth dip right to your kitchen.

White Queso Dip

We love this easy white queso!   The endless uses for this delicious dip are only limited by your imagination and it reheats so well multiple times.  Just store it in a covered microwaveable bowl and pop it in the microwave for 1-2 minutes on 50% power.  Stir it and pop it back in on reduced power if it needs a little more heat.

The key to making great queso is the cheese.  Nothing works better than White American Cheese.  It melts perfectly, can be thinned out easily to avoid a skin and reheats perfectly like a good winter blanket.

Ways to use White Queso Dip

  • As a dip with fresh tortilla or corn chips.
  • Poured over steamed broccoli or cauliflower.
  • Spooned over your favorite omelette, baked eggs, quiche or frittata.
  • Ladled over your favorite burrito or chimichanga.
  • Drizzled over burgers, hot dogs, bratwurst and sausage.

White Queso Dip Recipe

How do you make White Queso Dip?

Add a little oil to a small skillet over medium low heat and saute a little chopped onion and minced jalapeno.  Turn heat to low and add shredded cheese and milk.  Stir continuously until cheese is melted.  Slowly stir in enough chicken broth to thin out to desired consistency. Stir in fresh chopped cilantro and finely diced sun ripened tomatoes.

Helpful tips on making this White Queso Dips!

  • Purchase good quality American cheese from your groceries deli.  It does make a difference. Do NOT use the prepackaged individually wrapped cheese.
  • Thin out the cheese sauce using low sodium chicken broth. Use small amounts at a time till you get it to the right consistency. You don’t want it too thick because it will form a skin.
  • Use fresh jalapenos and sun ripened tomatoes.
  • You can add cooked Mexican chorizo, crisp cooked crumbled bacon, chopped chipotle peppers, frozen spinach, finely chopped artichokes and even cooked lobster or crawfish.

How to Make White Queso Dip

MORE DIP RECIPES YOU WILL LOVE!

This post was originally published July 27, 2018 and was republished July 25, 2019 with new content.

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White Queso Dip

White Queso Cheese Dip

★★★★★

5 from 9 reviews

Delicious restaurant quality white dipping cheese that can be refrigerated and reheated multiple times. 

  • Author: Small Town Woman
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 10 1x
  • Category: appetizer
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 1/2 tablespoon olive oil
  • 1/4 cup sweet onion chopped
  • 1/2 –1 jalapeno minced (to taste)
  • 1 lb white American cheese shredded
  • 1 cup milk
  • 1/4 –1/2 cup low sodium chicken broth
  • 1/4 cup cilantro chopped
  • 1/2 cup tomatoes finely diced

Instructions

  1. Add olive oil to a small skillet over medium low heat. Saute onion and minced jalapeno.  Turn heat to low and add shredded cheese and milk.  Stir continuously until cheese is melted.  Slowly stir in enough chicken broth to thin out to desired consistency.
  2. Stir in fresh chopped cilantro and finely diced sun ripened tomatoes.

Keywords: Mexican dipping cheese, Mexican restaurant dipping cheese, party food, queso blanco, white queso dip, white queso recipe, dip, appetizer

Broccoli Slaw with Sesame Ginger Dressing

by 8 Comments

This easy Asian Broccoli Slaw with Sesame Ginger Dressing is chock full of good for you healthy vegetables but still has all the flavor that you crave.  You can put this salad together in about ten minutes with very little effort.  This is the perfect side for grilled chicken or fish.  For a complete meal serve with my Sweet Pork Fried Dumplings or my Sweet Asian Pork Rolls.

Broccoli Slaw

You can even prepare the dressing ahead of time and knock the prep time down to about five minutes. This wonderful salad combines broccoli, sugar snap peas, red peppers, and sliced almonds tossed in a delectable sweet ginger sesame dressing!

How do you make Broccoli Slaw with Sesame Ginger Dressing?

First in a small bowl whisk together the soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set that aside for just a little bit while you prepare the salad.  Next steam the sugar snap peas until crisp tender. This will take about three to four minutes. Plunge the snap peas into an ice bath to stop the cooking process. When cool drain well. Finally in a large bowl combine sugar snap peas, slaw, red peppers and almonds. Gently toss with the Ginger Dressing to coat. Salt and pepper to taste.

Broccoli Slaw Recipe

What is broccoli slaw and where can I purchase it?

Most broccoli slaw is made with fresh shredded broccoli, carrots and red cabbage.  Some versions of it have some green cabbage mixed in as well.  Broccoli slaw can be found prepackaged in the fresh vegetable section of most grocery stores right next to the bagged green cabbage slaw.  Expiration will depend on when it was packaged.  Check the bag for the expiration date.

How far in advance can you make you make this dish?

You can mix this recipe up to a day in advance however hold the almonds until right before you serve so they stay crunchy.  Also reserve one to two tablespoons of the dressing to mix in at the same time as the almonds.  This will help freshen the salad up.

Broccoli Slaw Salad

This dish is fabulous for entertaining as it is just so pretty with all those beautiful colors!  Almost like a rainbow!  We love this tasty beautiful salad and we hope you and your loved ones do too!!

Other broccoli recipes you will love!

This recipe was originally published December 13, 2016 was republished April 24, 2019 with new content.

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Asian Broccoli Slaw with Sesame Ginger Dressing

Broccoli Slaw

★★★★★

5 from 6 reviews

This delectable yet easy slaw recipe combines prepackaged broccoli slaw, sugar snaps, red pepper and almonds in a slightly sweet ginger dressing.  It is simply amazing served with grilled chicken, fish or pork.

  • Author: Beth Pierce
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 servings 1x
  • Category: salad
  • Method: bowl and spoon
  • Cuisine: American
Scale

Ingredients

  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 cloves garlic minced
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon fresh ginger
  • 2 cups sugar snap peas
  • 1 (12 ounce) bag broccoli cole slaw
  • 1 red pepper julienne cut
  • 1/4 cup almonds
  • Salt and pepper to taste

Instructions

  1. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
  2. Steam sugar snap peas until crisp tender; approximately 3-4 minutes. Plunge into ice bath to stop the cooking process. When cool drain well.
  3. In large bowl combine sugar snap peas, broccoli cole slaw, red pepper, almonds and sesame ginger dressing. Toss gently to coat. Salt and pepper to taste.

Keywords: Asian broccoli slaw, broccoli slaw, broccoli slaw salad, broccoli slaw recipe, broccoli slaw recipe, sesame ginger dressing

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