Broccoli Casserole

Broccoli Casserole

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Broccoli Casserole

Broccoli Casserole

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  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min
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Ingredients

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2 x (12 ounces) broccoli florets, cut into small pieces

1/2 yellow onion, diced

4 tablespoons unsalted butter, melted

10.5 ounces condensed cream of mushroom soup

3/4 cup mayonnaise

2 large eggs

3 cups taco shredded cheese

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

3.5 ounces crispy fried onions

1 cup round butter crackers, finely crushed

Instructions

Preheat oven to 350ºF.

Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones.  Then dice half of a yellow onion. Set Aside.

In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.  

Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.

Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.

Bake for 30 minutes uncovered or until top is golden.  Allow time to cool before serving.

Nutrition

  • Serving Size: 10
  • Calories: 301
  • Sugar: 3.3g
  • Sodium: 668mg
  • Fat: 21.7g
  • Saturated Fat: 6.9g
  • Carbohydrates: 21.9g
  • Fiber: 2.5g
  • Protein: 6.8g
  • Cholesterol: 61mg

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Low Carb Loaded Cauliflower Casserole

Low Carb Loaded Cauliflower Casserole

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Low Carb Loaded Cauliflower Casserole

Low Carb Loaded Cauliflower Casserole

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
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Ingredients

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For The Cauliflower Casserole

  • 1 large head cauliflower, cut into florets
  • 2 tablespoon butter
  • 1 cup heavy cream
  • 2 oz. cream cheese
  • 1 cup Top The Tator sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon himalayan salt
  • ½ teaspoon pepper

Casserole Toppings

  • ½ cup shredded sharp cheddar cheese
  • 1 (3 oz bag) real bacon bits
  • 1/4 cup chopped green onions
  • 1 tablespoon parsley

Instructions

  1. Preheat the oven to 375ºF.
  2. Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
  3. Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
  4. After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
  5. You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
  6. Mash until it is smooth like mashed potatoes.
  7. Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
  8. Bake in the oven for 20 minutes or until cheese is melted.
  9. Serve immediately and enjoy!

Nutrition

  • Serving Size: 6
  • Calories: 498
  • Sugar: 4
  • Sodium: 743
  • Fat: 43
  • Saturated Fat: 24
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 17
  • Cholesterol: 125

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 20
  • Total Time: 180
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Ingredients

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  • 1/2 lb thick-cut bacon, chopped
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 bunch green onions, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups shredded cheddar cheese
  • 1 (7 ounces) precooked sausage links, chopped
  • 1 (32 ounces) package frozen tater tots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup cauliflower, riced
  • 1 (10 1.2 Oz) can cream of mushroom soup

Instructions

  1. Turn on the slow cooker to high.
  2. On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
  3. Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
  4. While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
  5. Cover and cook on high for 2-3 hours

Nutrition

  • Serving Size: 8
  • Calories: 493
  • Sugar: 3
  • Sodium: 1405
  • Fat: 30
  • Saturated Fat: 13
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 37
  • Protein: 20
  • Cholesterol: 63

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Creamy Cabbage And Sausage Pasta

Creamy Cabbage And Sausage Pasta

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Creamy Cabbage And Sausage Pasta

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 pound pork sausage
  • 1 medium head of cabbage, thinly sliced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 cups Top The Tator sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz egg noodles
  • 1/3 cup beef broth
  • Fresh parsley for garnish

Instructions

  1. On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

  • Serving Size: 8
  • Calories: 435
  • Sugar: 4
  • Sodium: 659
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 16
  • Cholesterol: 95

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Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

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Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 can (10.5 oz) condensed Cream Of Mushroom Soup
  • 2 cans (14.5 oz) French style green beans
  • 1 teaspoon soy sauce
  • 1 teaspoon worcestershire sauce
  • ½ cup whole milk
  • ½ cup salted cashew halves
  • ½ shredded cheddar cheese
  • ¼ teaspoon black pepper
  • 1 1/3 cup french fried onions

Instructions

  1. Preheat the oven to 350°F. In a medium size mixing bowl stir the cream of mushroom soup, soy sauce, worchestershire sauce, whole milk, and black pepper till well combined. Then drain the french style green beans and add into mixture. Stir in the shredded cheddar cheese and 1 cup of french fried onions. Spray casserole dish with nonstick cooking spray. Then transfer casserole mixture to 1 ½ quart casserole dish. Bake for 15 minutes then stir and sprinkle on top the remaining 1/3 cup French fried onions and cashew halves. Bake for 10 more minutes. Onions on top should be golden brown.

Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sugar: 5
  • Sodium: 727
  • Fat: 15
  • Saturated Fat: 6
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 9
  • Cholesterol: 22

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

Scale
  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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Low Carb Cordon Bleu Casserole

Low Carb Cordon Bleu Casserole

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Low Carb Cordon Bleu Casserole

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  • Author: Cherie | Taste And Review
  • Total Time: 72
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Ingredients

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  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • 1 cup Parmesan and Romano grated cheese
  • 1 cup italian style shredded cheese
  • 1 cup colby shredded cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 8 oz. ( 1 container) cream cheese spread chive and onion
  • 1 cup “Top The Tator” sour cream dip
  • 22 oz (1 bag) pre grilled chicken strips or chunks
  • 1 cup deli sliced ham
  • 12 slices of deli sliced swiss cheese

Instructions

  1. Preheat oven to 400º F. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Then add to a saucepan with enough water to cover it. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a few minutes. Add to food processor and pulse until it looks like rice like. Do not over-do pulse or you will puree it.
  2. In a medium mixing bowl, whisk the egg first. Then add the cauliflower, parmesan and romano cheese, italian style cheese, colby cheese, garlic powder, and italian seasoning. Stir and then transfer to the cookie sheet lined with parchment paper. Use a spatula to flatten it and spread evenly on the whole pan. Bake for 35 min or until light brown.
  3. As the crust is in the oven cooking. Cook the pre grilled chicken in a sauce pan on the stove to warm it up. Then take out a small bowl and mix together the cream cheese and sour cream dip till it is well blended. Set the mixture aside. On a cutting board cut up the deli sliced ham so that is diced or in piece.
  4. When the crust has cool for 5 minutes you can assemble the cordon blue. Spread the sour cream and cream cheese mixture first on it. Next add the chicken, and ham on top of it. Place the swiss cheese on top and garnish with parsley flakes. Cook in the oven for 25 min.

Notes

  • If you don’t have a food processor, you can grate the whole head with a cheese grater. To make the recipe go faster you can grill the chicken the day before or cook the cauliflower the day before as well.

Nutrition

  • Serving Size: 6
  • Calories: 838
  • Sugar: 4
  • Sodium: 1031
  • Fat: 43
  • Saturated Fat: 25
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 36
  • Protein: 81
  • Cholesterol: 213

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Spinach Hotdish

Spinach Hotdish

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Spinach Hotdish

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  • Author: Bryon Kunze
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Ingredients

Scale
  • 1 lb. of ground beef
  • 1 package of sausage
  • 2 cans of cream mushroom
  • 2 packages of cream cheese (8 oz and softened)
  • 2 boxes of frozen spinach thawed
  • 1/2 onion chopped
  • 1/2 package of shredded mozzarella cheese

Instructions

  1. 1. Fry ground beef and sausage. Then drain the grease.
  2. 2. Mix everything except the mozzarella cheese in a 9 x 12 cake pan.
  3. 3. Bake at 350ºF for 25 to 30 minutes.
  4. 4. Cover with shredded mozzarella cheese for 5 minutes.

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