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!
Hamburger Cheesy "Mac" Casserole
- 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!
Recipe NotesI used a cup of crushed pork rinds and it was too many. Between that and the Applewood rub, it had a good flavor overall but was much more salty than necessary. Next time, I'll use 1/2 or even 1/4 cup crushed rinds instead and just a dash of the rub.
You could easily use whatever cheese types you have on hand.
Nutritionals are my best estimate based on what I used. If you need to track closely, please figure your own numbers using your own ingredients.