BACON SWISS POTATO CAULIFLOWER CASSEROLE
I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!
Provided by lillyofvalley
Categories Side Dish Casseroles Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.
- Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.
- Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
- Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 34.6 g, Cholesterol 119.1 mg, Fat 44.7 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 22.5 g, Sodium 546.8 mg, Sugar 4.8 g
CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE
This delicious, vegetarian casserole is only slightly changed from Mollie Katzen's "Cauliflower Maranca" (Moosewood Cookbook). My version uses less mushrooms, and adds toasted walnuts. The flavors blend perfectly for a nice side, or even for a complete protein main dish.
Provided by Meredith K.
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
- Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
- Stir in the lemon juice and sauté a minute more.
- Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
- Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
- Place in a casserole dish and bake, covered, for 30 to 40 minutes.
Nutrition Facts : Calories 416.5, Fat 23.5, SaturatedFat 12.2, Cholesterol 56.7, Sodium 353, Carbohydrate 35.7, Fiber 5.2, Sugar 4.7, Protein 18.3
BACON SWISS POTATO CAULIFLOWER CASSEROLE
"I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!"
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.
- Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.
- Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
- Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
SWISS CAULIFLOWER CASSEROLE
Steps:
- cook whole head of cauliflower in salted boiling water for 5 minutes-drain prick tomato skins-chop onion coarsely and cook until golden in melted shortening start your oven at 375 and grease a rather large casserole-put onion in bottom set cauliflower on top of onions-arrange tomatoes around it ssprinkle with salt and pepper-dot with butter bake 30 minutes while casserole is in oven, hard cook egg,chop egg and parsley fine-grate cheese when baking is done, sprinkle with egg,parsley and cheese bake 5 minutes more
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