baked casserole

This loaded cauliflower casserole is so easy to make. It's cheesy and has lots of bacon. You'll love making this recipe this fall!

Loaded Cauliflower Bake

cauliflower,

butter

garlic,

tbsp. all-purpose flour

c. whole milk

cream cheese, softened

c. shredded cheddar, divided

Kosher salt

black pepper

bacon,

c. sliced green onions

This dish was delish!  I used almond flour instead of regular (daughter has gluten allergy) and almond milk instead of whole milk. I didn’t blanch the cauliflower but I did have to bake it about 50 minutes to absorb the liquid. It was worth the wait!

Made it keto and delicious.  Substituted flour with almond flour and milk with almond milk.  You could also use cornstarch instead of flour. Shredded my own cheese to cut the carbs from pre-shredded, packaged cheese. If you're craving macaroni and cheese, this is a great lower carb substitute. Measure your ingredients to get the nutritional values if needed. This recipe is versatile, so ignore the negative reviews and make it work for you!

Made this for the family and my hubby who doesn't eat veggies at it! I used cream instead of milk and almond flour. I agree this is barley enough for 4 people, none the less this will be a side for Thanksgiving.

Delicious! The only change I made was two less strips of bacon. I think this could become a staple "base" for my family. Love the idea of adding broccoli and chicken!

This was an amazing recipe my husband and I loved it only changes I did was added chicken and broccoli to the mix and it was so filling!! Will definitely be making this again!

Recipe sounds delish and I’m gonna try it! My husband is diabetic but we are cognizant of carbs, sugar, etc. I love to live healthy and we are both major label readers. The comments on this post are annoying. Do your own research and stop complaining because you are given a wonderful FREE recipe. 🙄

Oh my heavens !!! This recipe is amazing.

Reviewers, stop asking for nutritional value! You can easily look it up yourself by researching each ingredient of the recipe. You have the internet! lol
Great recipe, btw!

https://streaming.hearstdigitalstudios.com/33c8bd16-fbc0-45bb-8f73-e0d1dfc6d447/video_rover_16x9_1080p_hd_1542315560_49847.mp4

Loaded Cauliflower Bake is like a loaded potato without the carbs.

Loaded Cauliflower Bake > Loaded Mashed Potatoes

Get your cheese fix with this Easy Baked Mac and Cheese! Cheddar and jack cheese melted into a simple sauce, tossed with elbow macaroni and then layered making this the cheesiest baked mac and cheese!

Easy Baked Mac and Cheese

olive oil spray

sea salt (for pasta water)

elbow macaroni

unsalted butter

all-purpose flour

half & half

cheddar cheese (freshly grated)

cheddar jack cheese (freshly grated)

salt

dry mustard

paprika

black pepper (freshly ground)

Bring a large pot of salted (about a palmful or 2 tablespoons) water to boil.

Preheat your oven to 325° and lightly spray a 9x9 or 8x8 casserole dish with olive oil spray.

Once the water is boiling, stir in pasta and cook 1 to 2 mintues shy of whats suggested on the package and drain.

Meanwhile, melt the butter in a 10-inch nonstick skillet. Once melted, whisk in the flour and cook for 1 minute.

While whisking, slowly pour in the half and half. Heat on medium to medium-low until the sauce thickens, whisking often. It should be the consistency of a creamy soup.

In a meidum bowl, combine both of the cheeses.

When the sauce has thickened, add 1/3 of the cheeses, dry mustard, paprika and season with salt and pepper. Stir until the cheese has melted and the sauce is smooth.

To that, add in the drained pasta and use a spatula to combine.

Place half of the macaroni and cheese sauce into the prepared pan. Sprinkle half of the remaining cheese over top. Then add the rest of the pasta and cheese sauce and the last of the cheese sprinkled over top.

Bake on the middle rack of your preheated oven for 10 minutes. Then turn on the boiler, and carefully move the pan to the highest postition in your oven. Broil until the top is golden in spots.

Remove and let cool slightly before serving.

Easy Baked Ziti made with savory ground turkey in a pool of zesty tomato based marinara sauce makes the perfect weeknight dinner

Baked Ziti with Ground Turkey

tbsp extra virgin olive oil

1.5 lbs ground turkey (ground chicken

minced garlic (optional)

onions

tsp salt (add more or less to taste)

tsp black pepper

garlic powder

sauce

red wine (optional)

mozzarella cheese (more

parmesan cheese (more

pasta

chopped parsley (optional)

Preheat oven to 400 degrees.

Prepare a baking dish by rubbing a little butter around the inside of the dish to prevent any sticking.  Shred cheese.  Set aside.

Boil water and cook pasta noodles according to packaging or just until al dente.  When done, drain pasta.  IMPORTANT: Reserve 1/2 cup of pasta water.  Set aside

Place frying pan over medium-high heat, add olive olive.  When oil is hot, add ground turkey as the turkey starts to brown add chopped onion and minced garlic.  Season with salt and pepper and continue to brown the turkey until it&#039;s no longer pink.

Open a jar of your favorite pasta or marinara sauce and add to browned turkey.  Taste sauce to make sure it is seasoned to your liking if not add salt and Italian seasoning as needed.  Add wine and cook until alcohol has burned off and taste test again.

If sauce is too thick for your liking, add a little pasta water to loosen the sauce.  Add pasta to sauce and stir until combined (be sure to pay attention to the pasta/sauce ratio).  Pour into your prepared baking dish.  Layer the top with grated cheese.  Place foil over the baked ziti and bake in the oven until cheese is melted, gooey, and bubbly.

If you like the top to be slightly browned, remove the foil and continue baking for a few extra minutes until the top is slightly browned.  Sprinkle the top with parm and chopped parsley (optional).

Serve immediately and ENJOY.

This Chicken Noodle Casserole recipe is the best - the definition of comfort food! It comes together with all the flavors of homemade chicken noodle soup but in a delicious cheesy chicken noodle casserole.

Chicken Noodle Casserole

egg noodles

bay leaves

chicken broth (reserved

celery (diced)

carrots

onion

garlic (minced)

all purpose flour

milk ((I used skim))

parsley

basil

chicken

mozzarella (divided)

&nbsp;Preheat your oven to 425 degrees. Spray a 13 by 9 casserole dish with cooking spray and set aside.

Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Reserve 2 cups of the cooking liquid. Drain and set aside.  Note the instructions on the egg noodles for using in a casserole, you will likely need to cut the boiling time by half.

Melt the butter over medium low heat in a large sauce pan. Add the celery, onion, carrots and garlic to the pan. Cook until the veggies are soft and tender.

Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved cooking stock.  Approximately a tablespoon of stock at a time, waiting until the last bit of stock was completely combined before adding the next bit. Now slowly add the milk. While this should be done slowly, it will only take about a minute to complete.

Once all the milk is mixed in, add the parsley and basil. Then season to taste with salt and pepper. Taste the sauce and add more salt, pepper, or herbs as needed.

Stir in the chicken, cooked noodles, and 1 1/2 cups of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1 1/2 cups of cheese.

Bake for 10 minutes or until your desired level of cheese browning. (See my notes in the post for making this the night before.)

https://embed.mediavine.com/videos/mcyoookfr6bf2zck53yl

This Chicken Noodle Casserole recipe is the best – the definition of comfort food! It comes together with all the flavors of homemade chicken noodle soup but in a delicious cheesy chicken noodle casserole.

Get your cheese fix with this Easy Baked Mac and Cheese! Cheddar and jack cheese melted into a simple sauce, tossed with elbow macaroni and then layered making this the cheesiest baked mac and cheese!! Serves 6 (side dish portions) in under an hour.

Preheat your oven to 325℉ (or 160℃). Lightly spray a 9x9 casserole dish with olive oil spray.

Remove and only let cool slightly before serving.

This favorite baked macaroni and cheese is easy to make and a tasty alternative to processed boxed mac 'n cheese. Even picky kids love it!

Kid-Friendly Homemade Mac and Cheese

oz box elbow macaroni noodles

flour

milk

oz cheese

tsp pepper

bread crumbs

In a saucepan, melt 1/2 cup (1 stick) butter over medium heat. Stir in flour. Slowly add milk, stirring. Bring to a boil and stir for 2 minutes. Turn off the burner and add the cheese, salt, and pepper, stirring until the cheese is melted. Add the elbow macaroni noodles and mix well.

Turn into a 2 quart casserole dish or 9&#215;13&#8243; pan.

Mix together 2 TB melted, butter, 4 TB bread crumbs, and a dash of pepper. Sprinkle over the mac &#8216;n cheese.

Just made this recipe for my 2 year old niece. She tends to be a little picky but LOVED this! I will most definately make this again! 

Thank you Erica.

Greta is exactly right about the history - the cow's diet was high in carotenoids.  

Euro-trash 'Kitblu' is wrong, annatto along with spinach-derived apocarotenal is still used to this day in things like Velveeta and Kraft Singles.  The carotenoids in annatto, in particular bixin, are powerful anti-oxidents.  All cheese is essentially protein and fat - so ironically the mass-produced Kraft single my actually be healthier for you than some organic-branded non-colored cheese.

Just because the name of the substance isn't familiar to you or sounds like a chemical doesn't mean it is 'synthetic'.  So much of the Neo-Luddite GMO and other food hysteria fads are purely driven by ignorance of science.

Thanks for the recipe - made this on Saturday and my daughter actually liked it (said it was different from the stuff her dad makes her, but yummy)!

I actually quite enjoyed it as well :)

no lie - this is the BEST Mac n' cheese recipe I have ever made.  It requires few ingredients, my kids always eat it up immediately, and it comes together quickly.  I've even messed it up a bit once or twice and it is very forgiving. It's better if you bake it, but you don't have to.  I can cut the recipe in half easily and it's plenty for my family.  It's cheap, easy, and be made relatively healthy compared to the box stuff. I often use skim milk, low fat cheddar and whole grain noodles.  No matter what I use, if I keep the proportions exact, it turns out great every time.

First time making baked mac and cheese and it came out great !!! I halfed the recipe, but kept the milk amount the same lol, baby girl loved it n she eats nthn

Just tried this for the first time &amp; it was easy &amp; delicious .. I kind of felt like mine could have been spruced up a little, maybe next time I'll add a little tomato juice or some different cheese flavours but overall it was super delish !

Used this as the inspiration for dinner tonight. Kids couldn't get enough (and neither could I!). I made a half-size batch. I used some shredded Mexican blend cheese leftover from taco night, a couple slices of American, and a couple tablespoons of grated parmesan to give it a bit more depth (and saltiness). I decided to forego the baking and bread crumbs, but when I have more time will try that because I love mac n cheese au gratin. I think I would also reduce the amount of flour a bit--even with a fair bit of cheese I could still taste it. Thanks for the great recipe!

OMG this is by far the best mac and cheese I have ever had!! Boxed mix...out...This recipe...In!!!!  I've made it like 4 times so far in the last 1 and a half weeks!!! I made it today for the kids, I only had 4 ounces of cheddar (half batch), so i used 2 ounces of mozzarella to make 6 ounces....WOW sooo good!!! Also added a 1/4 tsp each of ground mustard and powdered onion, for added flavor. Also i only cook the noodles for like 5 minutes and let them cook in the casserole, i hate mushy noodles lol. Ugh the best mac and cheese ever!!!!! Thank you so much!!!!!

Great recipe! I made this for Easter and the entire family loved it.

Hi there! Awesome recipe! Thank you for sharing it. I made this for lunch and I'm not sure if I made to much of the sauce lol i followed the recipe but I only put half of the sauce or roux? on the noodles and instead of bread crumbs (something I never seem to have), I used herb and garlic croutons. Totally yummy! Kid approved!

I have made this recipe now several times, always with the cheddar cheese because of my picky 3 yo. Not just him but ny whole family loves it! Today i am trying breadcrumbs without the butter on top (shqve some time because baby wanted breastfeed), we will see how it turns out.

Thanks Erika, your page is in my favorite recipe boox ;)

It was easy to make. It wasn't much harder to make than boxed. The texture was soft and creamy. It was cheesy and buttery from the first bite. 7 people in our class liked this better than boxed. 1 person liked boxed better because he can make it himself.

I made this in a crockpot for a potluck and it was great. My 5-year-old liked it. Enough said.

https://content.jwplatform.com/videos/&rdquo;nfhGMX23&Prime;.mp4

”Homemade

This Baked Rigatoni is the ultimate comfort food. Rigatoni, sausage, mushrooms, spinach, and seasonings combine perfectly in this delicious baked pasta recipe.

Baked Rigatoni

rigatoni (454 grams)

kosher salt (2.67 grams)

olive oil (12.5 grams)

garlic

Italian sausage (453.592 grams)

mushrooms

tomatoes (794 grams)

oregano (1.5 grams)

basil (1.05 grams)

baby spinach (127.5 grams)

mozzarella cheese

Preheat your oven to 375 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray. Set aside.

Place a large pot of water over high heat to boil the rigatoni. Once the water is at a roaring boil, season it with salt and add the noodles. Boil the noodles for two minutes less than the time stated on the box. Drain the pasta and set aside.

While the pasta is boiling, place a large skillet over medium-high heat. Heat the olive oil for 30 seconds before adding the garlic and red pepper flakes. Cook until fragrant, about 30 seconds, and then add the sausage. Break up the sausage as it cooks.

When the sausage is no longer pink, add the sliced mushrooms. Cook for 3-4 minutes until softened.

Add the diced tomatoes, stirring to combine. Stir in the basil and oregano. Bring the sauce to a boil, and then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.

Add the spinach to the sauce, allowing it to wilt.

In the casserole dish, combine the noodles, and the sauce. Stir in 1 cup of the shredded mozzarella. Then stir in a second cup. Stirring it in in 2 groups will prevent it from melting too quickly, preventing it from being evenly distributed throughout the casserole. (Alternatively, combine all of this in the skillet if it is oven-proof.)

Add the remaining two cups of mozzarella and the parmesan in an even layer over the top. Bake uncovered for 20 to 25 minutes or until the cheese on top is bubbly and beginning to brown. Serve warm and enjoy!

I made this and was pleasantly surprised about the flavour. I had wanted a richer tomato sauce flavour but it was fine without it. Maybe I'd add some tomato paste to thicken it next time around. The sauce had a slight spicy kick to it but I had also used hot Italian sausage (we prefer it over mild). I added frozen chopped spinach (it's cheaper than baby spinach and I had a lot in my freezer). I like rigatoni to be a bit softer so I cooked it all the way. I needed only half of a 750g bag (the noodles were large).

When I first read the recipe yesterday, I thought something that easy couldn’t be that good….I was wrong!  And it’s even better tonight!  I had all the ingredients except sausage so I used ground turkey and just added some fennel seeds.

Love your recipes, thanks.

This has been a make again recipe many times at my house. Great the first night and also makes excellent leftovers. Occasionally I use vegan “sausage” and no one has a clue.

Omg!!! This was a huge hit in our house last night! I have a picky toddler and preteen but they devoured this dish last night! I'm glad I was able to sneak veggies in too!

Lisa, I made this last night and OMG it was awesome!  I did trade out a bottle of marinara sauce for one can of tomatoes it was to die for.  Garlic bread, wine and good friends not a bite was left.  Thank you so much!

I loved this recipe. I found your blog totally by accident! But if I may, it's portabellO, not portabellA. Common mistake, but I thought u might want to know. I will be trying some more of your recipes!!

https://content.jwplatform.com/videos/9KtImNxW.mp4

Top 7 baked casserole recipes from across the web

The most viewed baked casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Loaded Cauliflower Bake

Easy Baked Mac and Cheese

Baked Ziti with Ground Turkey

Chicken Noodle Casserole

Easy Baked Mac and Cheese

Kid-Friendly Homemade Mac and Chees...

Baked Rigatoni

Top 7 baked casserole recipes from across the web

The most viewed baked casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loaded Cauliflower Bake

Easy Baked Mac and Cheese

Baked Ziti with Ground Turkey

Chicken Noodle Casserole

Easy Baked Mac and Cheese

Kid-Friendly Homemade Mac and Chees...

Baked Rigatoni

The most viewed baked casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine