Loaded Cauliflower Casserole
Created by DeeCooker41 on February 19, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #22911
Ingredients
- 1 (2 pound) head cauliflower (chopped into medium size florets)
- 8 ounces sharp cheddar cheese (shredded and divided)
- 8 ounces Monterey Jack cheese (shredded and divided)
- 8 ounces cream cheese, softened
- 1/4 cup whipping cream
- 1 1/2 cups green onions, chopped (about 2 bunches, white and green parts)
- 2 celery ribs, diced
- 1/2 to 3/4 pound sliced bacon (cooked and crumbled)
- 1 large garlic clove, finely chopped
- Seasoned salt & ground pepper, to taste
How to Make
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Step 1: Preheat oven to 350 degrees
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Step 2: Steam cauliflower florets until just tender but still firm.
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Step 3: While cauliflower steams, cream together 6 ounces of shredded cheddar, 6 ounces of the Monterey Jack, cream cheese, and heavy cream
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Step 4: Stir in sliced green onions, celery, chopped bacon, and garlic; Set aside.
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Step 5: Drain any liquid from steamed cauliflower and pat the florets dry with paper towels.
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Step 6: Mix in florets to cheese mixture. Add seasoned salt & pepper. If you want a finer texture, give a few mashes with the potato masher.
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Step 7: Pour into a buttered 2-3 quart casserole. Sprinkle on remaining cheddar and Monterey Jack cheese.
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Step 8: Cover dish with foil and bake for 30 minutes; remove foil and continue to bake until cheese is brown and bubbly, about 10 minutes.
Nutritional Facts
- Serving Size: 1 (339 g)
- Calories 584.3
- Total Fat - 38.6 g
- Saturated Fat - 19.4 g
- Cholesterol - 110.6 mg
- Sodium - 1531.6 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 3.6 g
- Sugars - 4.7 g
- Protein - 48.2 g
- Calcium - 1082.6 mg
- Iron - 1.5 mg
- Vitamin C - 75.9 mg
- Thiamin - 0.3 mg