Loris Comfort Casserole Recipes

LORI'S COMFORT CASSEROLE

Steps:

• Cook, drain and crumble ground beef. Lightly spray inside of crock-pot with vegetable spray.
• Add soups, milk, seasonings and cheese to crock-pot. Stir in ground beef and pasta. Mix well.
• Cook on low for 4 to 5 hours depending on type of pasta used.

LORI'S CREAMY PIZZA CASSEROLE

Steps:

• 1. Preheat oven to 350° F. Combine cream cheese, soup, and Italian seasonings, mix well.
• 2. Add into pasta, coating the pasta and put into a large sprayed casserole dish (I like to use a lasagna pan).
• 3. In a small bowl, combine mozzarella and Parmesan.
• 4. Sprinkle 1/2 on top of the pasta mixture.
• 5. Place meat choices over cheese.
• 6. Spread pizza sauce over the meat mixture.
• 7. Top with bell pepper, onions, and any other toppings. Top with remaining cheese. Bake in the oven until it is bubbly. I place it under the broiler for a few minutes to allow the cheese to turn golden brown.
• 8. NOTE** The fat can be reduced in this recipe without changing the flavor. I use Neufchatel (lower fat) cream cheese, reduced fat/reduced sodium Fit N' Active Cream soup, mozzarella is already one of the healthiest cheeses, and a good healthy sauce. Hunts makes a great naturally low fat spaghetti sauce that is chunky vegetable (with zucchini, tomatoes, onions, peppers, and more). I do add a bit more seasonings. My family usually can't tell the difference when I get those veggies in this way!! To have a really quick dinner, use toppings that don't need to be cooked, like pepperoni, diced ham, real bacon bits.

LORI'S CAULIFLOWER AU GRATIN

Steps:

• Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
• Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.