Cauliflower Rice Cheesy Casserole Recipes

CHEESY GROUND BEEF AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Heat olive oil in a large 12-inch skillet over medium-high heat.
• Add onions and cook for 2 minutes.
• Stir in garlic and cook for 20 seconds.
• Add ground beef; season with Italian Seasoning, paprika, salt, and pepper.
• Continue to cook, breaking up the meat with a wooden spoon, and cook until beef is completely browned.
• Add in spinach - you might have to do this in batches, depending on the size of your skillet - cook, stirring frequently, for 1 more minute or until spinach is wilted.
• Remove from heat, drain liquid from the skillet, and set aside.
• In a 9x13-inch baking dish combine cooked cauliflower rice, sour cream, butter, and dried basil; stir and mix until completely combined and creamy. If sour cream and butter aren't melting completely, stir in some milk. (The cauliflower rice should be warm enough to melt the butter.)
• Add prepared beef mixture to the baking dish; stir until everything is completely incorporated.
• Top with shredded cheese.
• Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
• Remove from oven and let stand several minutes before cutting and serving.

CHEESY CHICKEN AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 400F.
• Lightly butter a 3-quart baking pan/dish and set aside.
• Combine cauliflower rice and shredded chicken in a large mixing bowl.
• Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.
• Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
• Transfer mixture to previously prepared baking pan and cover with aluminum foil.
• Bake for 30 minutes.
• Remove foil; add remaining shredded cheddar cheese and continue to bake for 10 more minutes, or until top is browned, mixture is bubbly and cheese is melted.
• Remove from oven and let stand 10 minutes.
• Garnish with fresh parsley and serve.

EASY CHEESY CAULIFLOWER RICE RECIPE

Steps:

• In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
• Add garlic salt.
• Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.
• Turn down the heat and stir in cream cheese, cheddar cheese, and milk until melted and combined.
• Season with the salt.
• Serve immediately.

LOADED CAULIFLOWER RICE CASSEROLE

Steps:

• Pre-heat oven to 400F. Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve 1/4 cup for garnish), in a large mixing bowl. Taste and season with salt and pepper.
• Pour into a 9x9 casserole dish. Top with the remaining cheese and bacon.
• Bake in the pre-heated oven, uncovered, for 20 minutes.
• Serve

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
• Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
• Bake uncovered until heated through, 30 to 35 minutes.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.