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Showing results for tags 'cheesy'.
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Celiac.com 03/24/2015 - The right casserole can feed a small army of hungry guests and keep people reaching for seconds and even thirds. This cheesy broccoli casserole is as easy as throwing a few simple ingredients into a baking dish and cooking until heated through. Ingredients: 2½ cups chopped cooked chicken 1 cup chopped cauliflower 1 cup chopped broccoli 1 cup chopped celery 1½ cups sour cream 1 cup shredded cheddar cheese ¼ cup mayonnaise 3 green onions, finely chopped 3 slices crumpled cooked bacon as topping ½ cup slivered almonds salt and pepper Directions: Heat oven to 350F. Chop cauliflower into small pieces. Mix chicken, sour cream, mayonnaise, half of the green onions and salt and pepper in medium bowl. Stir in the broccoli, cauliflower and celery. Place in medium baking dish and sprinkle remaining cheese and bacon on top. Bake for 20 minutes, until heated through. Top with almonds, bacon, and remaining green onions before serving.
Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience! Makes 16 Mushrooms Ingredients: 1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go Veggie! Vegan Cheddar Cheese Shreds 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping 1 teaspoon sea salt 2 Tbsp. finely chopped flat leaf fresh parsley Directions: Preheat the oven to 350 degrees F. Cook quinoa according to package directions. Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes. Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes. Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy!