Loaded Cauliflower Casserole

This is a recipe that my friend Trish made for our 4^th of July party. It’s Keto friendly. Recipe from:  https://www.smalltownwoman.com/loaded-cauliflower-casserole/
 
12 Servings 
 
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 cheese 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)
Kosher salt and black pepper to taste
 
Directions:

Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.
 
Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
 
In a large bowl, combine the 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 kosher salt and black pepper to taste.
 
Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
 

Sausage Breakfast Casserole

Sausage Breakfast Casserole

This is a recipe I found on a blog site called Simply Recipes. I made this for brunch (Dec 08) for the rotation dinner group I belong to. It was very good and it went fast! I added the 1/2 cup of mushrooms, but 1 cup would have been better.


1 lb of Italian pork sausage, (then cooked, drained, crumbled) I used a combination of sweet and
hot Italian sausage
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.

2 Place bread in a well-buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.

3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

Serves 6-8.

Corn Casserole

This is a very easy recipe to make and a great dish to serve at Thanksgiving.

Serves 8 to 10

2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.

Bake in a preheated 350 degrees oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Note: I sometimes prepare with 2 cans of cream style corn with 1 can of whole kernel corn (drained) for a thicker texture.