A lot of my cooking is a synthesis of laziness and resourcefulness. Laziness: I don’t like to copy recipes or bring them up on electronic devices to come down to the kitchen with me if I don’t absolutely have to. Resourcefulness: I look around at what I have and try to make something out of it. Combine both of these factors with a questionable memory, and you’ve got Dixie in the kitchen blending several recipes to make a new one. Fortunately, a lot of times it comes out pretty good anyway.
This casserole was one of those better experiments, a synthesis of the Stuffed Chicken and the Cheesy Mac Casserole recipes I made properly earlier in the week. It was a very filling single-dish meal with plenty of leftovers for the next day. Hope you like it!
- 1 pound hamburger
- 16 oz. frozen cauliflower (1 bag)
- 10 oz. box frozen spinach
- 2 tsp beef broth base (optional but adds a nice dimension to the flavor)
- 2 Tbsp minced garlic
- 2 Tbsp minced (dried onions)
- 1 Tbsp Liquid Smoke (optional)
- Salt and Pepper to taste
- Crushed ]Pork Rinds mixed with dash of Applewood Rub (all optional)
- 8 oz. cream cheese (1 pkg)
- 2 cups shredded Colby-Jack Cheese
- 1 cup shredded Havarti Cheese
- 1/2 cup Heavy Cream
- Preheat oven to 350 degrees.
- Cook spinach in the microwave. Drain well.
- Cook the cauliflower. You can cook however you want to, but I like to use veggie cooking bags in the microwave. Put on paper towels to dry. Add some salt to draw moisture out and speed the process.
- Put drained and patted dry cauliflower in casserole dish.
- Melt Cream Cheese and 2/3 of the shredded cheeses with the 1/2 cup heavy cream over medium low heat. Be careful not to burn, stirring regularly.
Mixing it together!
- Put hamburger mix in casserole dish with the cauliflower. Mix well.
- Dump melted cheese mixture over the hamburger, spinach and cauliflower. Mix well.
- Sprinkle remaining shredded cheese.
- Bake another 15 minutes for a total of about 25 minutes, until browned around the edges and bubbly. Enjoy!