CHRISTMAS CASSEROLE RECIPE RECIPES

Name: Christmas Cauliflower Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings (3/4 cup each).
Ingredients: 3 packages (16 ounces each) frozen cauliflower; 2 cups sour cream; 2 cups shredded cheddar cheese; 3 teaspoons chicken bouillon granules; 1-1/2 teaspoons ground mustard; 1/4 cup butter, cubed; 1 cup stuffing mix; 3/4 cup chopped walnuts

CHRISTMAS CAULIFLOWER CASSEROLE RECIPE: HOW TO MAK…

Christmas Cauliflower Casserole Recipe: How to Mak… image

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It's become one of our favorite Christmas casseroles that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

3 packages (16 ounces each) frozen cauliflower
2 cups sour cream
2 cups shredded cheddar cheese
3 teaspoons chicken bouillon granules
1-1/2 teaspoons ground mustard
1/4 cup butter, cubed
1 cup stuffing mix
3/4 cup chopped walnuts

Steps:

Preheat oven to 375°. Cook cauliflower according to package directions; drain., In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish., In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, until heated through and topping is browned, 17-20 minutes.

Nutrition Facts : Calories 276 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 476mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

FAVORITE CHRISTMAS BREAKFAST CASSEROLE RECIPE: HOW TO MAK…

Favorite Christmas Breakfast Casserole Recipe: How to Mak… image

After church on Christmas morning, our family enjoys this easy, make-head casserole. I’d also recommend this Christmas morning breakfast casserole for a special brunch any time of the year. —Maryellen Hays, Wolcottville, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

7 slices white bread, crusts removed and cubed
2 cups shredded cheddar cheese
6 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled

Steps:

In a greased 11x7-in. baking dish, combine the bread and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 291 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 202mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 17g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 18g protein.

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SAUSAGE AND BEAN CASSEROLE RECIPE - JAMIE OLIVER RECIPES

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving

1. Preheat the grill to medium and line a baking tray with tin foil.
2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

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SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES

1. Preheat the grill to medium and line a baking tray with tin foil.
2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

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This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
From jamieoliver.com
Total Time 35 minutes
Calories 544 calories per serving

1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
2. Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
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4. Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
5. Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
6. If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

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CHRISTMAS CAULIFLOWER CASSEROLE RECIPE: HOW TO MAK…

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It's become one of our favorite Christmas casseroles that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Side Dishes
Calories 276 calories per serving

Preheat oven to 375°. Cook cauliflower according to package directions; drain., In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish., In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, until heated through and topping is browned, 17-20 minutes.

See details

FAVORITE CHRISTMAS BREAKFAST CASSEROLE RECIPE: HOW TO MAK…

After church on Christmas morning, our family enjoys this easy, make-head casserole. I’d also recommend this Christmas morning breakfast casserole for a special brunch any time of the year. —Maryellen Hays, Wolcottville, Indiana
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Breakfast, Brunch
Calories 291 calories per serving

In a greased 11x7-in. baking dish, combine the bread and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand 10 minutes before serving.

See details

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1. Preheat the grill to medium and line a baking tray with tin foil.
2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

See details

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2. Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
3. Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
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5. Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
6. If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

See details

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