Friday, November 15, 2013

Foodie Fridays: Low Carb Cassarole

I've been trying to low carb it lately (very loosely might I add) in time for holiday dresses and indulgent treats.  But when the weather turns cool, who wants a salad?  Well I think I found the casserole to hit the spot when you need feel like something heavier and not add to your waistline.  Even the hubs liked it!!  Of course, its meat on meat :)

Low Carb Chicken Cassarole:

3-4 cups diced cooked Chicken (I used a store-bought rotisserie to make it quick)
1 lb pork Sausage
4 stalks of Celery, chopped
1/2 Onion, diced
1/2 lb Mushrooms
8 oz Cream Cheese, softened
1 large head of Cauliflower, rough chopped
8 oz, sharp Cheddar Cheese, shredded
Lawry's Seasoning Salt
Pepper to taste
Paprika to taste

Brown sausage with celery, onion and mushrooms.  Stir the softened cream cheese into the mixture until well blended.  Add cauliflower, cheese, salt and pepper.  Mix, then spread into a greased 9"x 13" baking dish.  Dust with Paprika.

Cover with foil and bake at 350 degrees for 30 minutes.

Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes.


1 comment:

Honoré Bazin said...

Thanks for helping me to put a new recipe in ma cook-book. Love your post.

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