Tag: Casserole

Cauliflower and Broccoli Mac-n-Cheese Bake

Cauliflower and Broccoli Mac-n-Cheese Bake

Course: lunch, Main Course, Side Dish
Servings: 8
Calories: 442kcal

Ingredients

  • 12 oz penne pasta, uncooked
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 4 tbsp  unsalted butter
  • 1/2 cup onion
  • 2 garlic cloves
  • 3 tbsp all-purpose flour
  • 2 1/2 cups Rice Dream® Classic original rice drink
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 tbsp spicy brown mustard
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup shredded parmesan cheese
  • 1 cup panko-style bread crumbs

Instructions

  • Preheat oven to 350° F. Bring water to a boil. Add pasta and undercook by 2 minutes.
  • In a separate covered pot, steam broccoli and cauliflower florets for 5 minutes or until tender. Remove and set aside. Discard liquid from pot.
  • Finely chop onion and garlic cloves.  Using the same pot, over medium heat, melt 3 tablespoons butter then add onion and garlic. Sauté for 3-4 minutes, until tender. Add flour and whisk for one minute. Whisk in rice drink and season with pepper and nutmeg.  Stir until thickened, then stir in the spicy mustard.
  • Mix all three cheeses together. Add 2/3 of the combined cheeses to the sauce and stir until cheese is melted.
  • Drain pasta. Add cauliflower and broccoli then stir in the cheese sauce.
  • Spray a 9” x 12” baking pan with nonstick cooking spray and pour in the pasta mixture. Top with the remaining combined cheeses.
  • Place baking pan in the oven on top of a baking sheet to catch bubble over. After 30 minutes of baking, increase heat to 400° F. Sauté remaining 1 tablespoon butter with 1 cup panko bread crumbs and add to top of casserole. Cook additional 8 to 10 minutes until bread crumbs are browned.

Vegetable Bread Pudding

Vegetable Bread Pudding

Course: lunch, Main Course
Servings: 9
Calories: 212kcal

Ingredients

  • 7 slices sourdough bread, 1/2” thick
  • 1 tbsp unsalted margarine
  • 1 cup onion
  • 1 cup raw mushrooms
  • 1 cup red bell peppers
  • 15  fresh spinach leaves
  • 7  large eggs
  • 1/4 cup tarragon vinegar
  • 1 3/4 cups  half & half creamer
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco® hot sauce
  • 1/2 tsp black pepper
  • 1 oz shredded sharp cheddar cheese

Instructions

  • Cut bread into cubes. Place on a baking sheet and bake at 225° F for 15 minutes. Turn cubes over and continue baking 15 minutes or until dry and crisp.
  • Dice onion, mushrooms and bell peppers.
  • Melt margarine in a small skillet and sauté onion,  mushrooms and red peppers. 
  • Grease a 9” square baking dish with nonstick cooking spray. Arrange half of the bread cubes in a single layer in the dish and sprinkle with half of the vegetable mixture. Arrange spinach leaves on top.
  • Form a second layer with remaining bread and vegetables on top.
  • Whisk together eggs, vinegar, half & half creamer, Worcestershire sauce, hot sauce and black pepper. Pour evenly over the bread.
  • Cover surface with plastic wrap and refrigerate at least 1 hour or overnight.
  • Allow strata to stand at room temperature for 20 minutes.
  • Pre-heat oven to 325° F.  Remove plastic wrap and bake 50 minutes.
  • Remove from oven and sprinkle cheddar cheese over the top. Cook fo an additional 10 minutes or until a knife inserted near the center comes out clean. Cut into 9 servings and serve hot.