In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

Ingredients

• 900 grams of broccoli
• 450 grams of cauliflower
• 5 cups of milk
• Salt, to taste
• Onion, to taste
• 1 carrot
• 1 bell pepper
• 1 garlic clove
• 2 tablespoons of olive oil
• Parsley, to taste
• 200 grams of red cherry tomatoes

Preparation

1. Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

Cooking Process

2. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
3. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

Sautéing Vegetables

4. Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

Final Touches

5. Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.

Conclusion

With just a few simple steps, you can create a flavorful and nutritious vegetarian dish that will impress your friends and family. This recipe, learned from a friend in Spain, is a testament to the richness of culinary traditions around the world.

Ingredients:

Ingredient Quantity
White fish fillets (cod or haddock) 4
All-purpose flour 1 cup
Eggs, beaten 2
Breadcrumbs (Panko for extra crunch) 1 cup
Salt 1 tsp
Black pepper 1/2 tsp
Garlic powder 1/2 tsp
Hamburger buns 4
American cheese 4 slices
Tartar sauce 1 cup
Vegetable oil (for frying) 2 cups

Instructions:

Prepare the fish: Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Set up a dredging station: Place flour, beaten eggs, and breadcrumbs in separate bowls. Coat each fillet in flour, then dip in eggs, and finally coat with breadcrumbs.

Heat the oil: Heat vegetable oil in a deep skillet over medium-high heat. The oil should be hot enough to sizzle when you add the fish.

Fry the fish: Carefully place each breaded fillet into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Assemble the sandwiches: Place a slice of American cheese on each hot fillet, then toast the hamburger buns. Spread tartar sauce on the top bun, place the fish fillet on the bottom bun, and cover with the top bun. Serve immediately.

Enjoy!

### Pineapple Angel Food Cake: A Delicious and Light Delight

#### **Introduction**
Pineapple Angel Food Cake is a refreshing twist on the classic angel food cake. It combines the airy, light texture of traditional angel food cake with the tropical sweetness of pineapple, creating a dessert that’s both fluffy and flavorful. This cake is perfect for warm weather gatherings, casual celebrations, or even as a lighter treat to enjoy after a meal. It is simple to make, and its vibrant flavor makes it a favorite among dessert lovers.

—

#### **Origin and Cultural Significance**
Angel food cake is believed to have originated in the United States during the 19th century. It gained popularity for its light, fluffy texture and was considered a symbol of elegance and simplicity in American cooking. The addition of pineapple to angel food cake likely arose from the increasing popularity of tropical fruits in the mid-20th century, particularly during the 1950s and 1960s when canned fruits became widely available in American kitchens.

The cultural significance of pineapple cake is tied to the fruit’s symbolic meaning—representing warmth, hospitality, and tropical abundance. Pineapple Angel Food Cake has become a beloved variation, especially for celebrations and events that call for a light, sweet, yet satisfying dessert.

—

#### **Ingredients Quantity**
– **1 box angel food cake mix** (usually 15 oz)
– **1 can (20 oz) crushed pineapple** (in juice, drained, reserving juice)
– **3 large egg whites** (or as per the box directions)
– **1 tsp vanilla extract** (optional)
– **1/4 cup pineapple juice** (from the drained can, optional for added flavor)

—

#### **Optional Additions**
– **Whipped cream** for topping
– **Shredded coconut** for extra tropical flair
– **Fresh pineapple chunks** for garnish
– **Maraschino cherries** for a festive touch
– **Coconut extract** instead of vanilla for a more distinct tropical taste
– **Lemon zest or lime zest** for added citrusy brightness

—

#### **Tips for Success**
1. **Use room temperature egg whites**: Be sure to bring egg whites to room temperature before whipping. This helps them reach maximum volume and stability.
2. **Do not overmix the batter**: When combining the cake mix with the pineapple, gently fold the ingredients to maintain the airy texture.
3. **Be careful not to deflate the batter**: Avoid stirring too vigorously, which can cause the cake to lose its lightness.
4. **Properly drain the pineapple**: Ensure the pineapple is well-drained before adding it to the batter. Excess moisture can make the cake dense.
5. **Cool the cake upside down**: After baking, invert the pan onto a cooling rack. This prevents the cake from collapsing and helps it maintain its airy structure.

—

#### **Instructions**
1. **Preheat your oven**: Preheat to 350°F (175°C). Prepare an ungreased angel food cake pan (tube pan).
2. **Mix the ingredients**: In a large mixing bowl, combine the angel food cake mix with the drained crushed pineapple and pineapple juice (if using). Add egg whites and vanilla extract (if using). Stir gently with a spatula to combine. Do not overmix.
3. **Bake the cake**: Pour the batter into the prepared angel food cake pan. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
4. **Cool the cake**: Invert the pan immediately after removing it from the oven. Allow the cake to cool completely upside down for at least 1 hour.
5. **Remove from pan**: Once cooled, gently run a knife around the edges to loosen the cake from the pan. Carefully remove the cake and place it on a serving platter.
6. **Serve**: Slice and enjoy! Optionally, top with whipped cream, fresh pineapple chunks, or a dusting of powdered sugar.

—

#### **Description**
Pineapple Angel Food Cake is a light and fluffy cake with a subtle tropical sweetness. The combination of the airy texture of angel food cake and the tangy, juicy pineapple creates a dessert that is both moist and delightfully fluffy. The cake is not overly sweet, making it a refreshing choice for those seeking a lighter dessert without sacrificing flavor.

—

#### **Nutritional Information** *(Per Slice, 1/12 of cake, without toppings)*
– **Calories**: 150-180 kcal
– **Protein**: 3-4 grams
– **Fat**: 0-2 grams
– **Carbohydrates**: 35-40 grams
– **Sugar**: 20-25 grams
– **Fiber**: 1-2 grams
– **Sodium**: 150-200 mg
– **Cholesterol**: 0 mg

*Nutritional values may vary based on the specific ingredients used, such as the cake mix and optional toppings.*

—

#### **Conclusion**
Pineapple Angel Food Cake offers a delicious and light option for those who enjoy a sweet yet not-too-heavy dessert. Its simplicity makes it easy to prepare, and its tropical flair adds a refreshing twist to the traditional angel food cake. Perfect for summer parties, holidays, or any occasion that calls for a sweet treat, this cake delivers both taste and texture in every bite.

—

#### **Recommendation**
If you’re looking for a dessert that’s both light and indulgent, Pineapple Angel Food Cake is an excellent choice. It’s a perfect balance of fluffy and flavorful, with the sweetness of pineapple complementing the lightness of the angel food cake. Serve it with a dollop of whipped cream or a few fresh fruit garnishes to elevate the presentation and taste.

Embrace the healthful indulgence of this delightful cake, and enjoy a tropical treat that’s easy to make and sure to impress. Whether you’re serving it for a crowd or enjoying a slice on a quiet afternoon, Pineapple Angel Food Cake is sure to brighten your day.

Crunchy custard cannoli recipe 

Ingredients

• For the custard cream (crema pastiera):
• 3 egg yolks
• 3 tablespoons 30 gr of all-purpose flour
• 1/2 cup 100 gr of sugar
• 1 teaspoon of vanilla extract
• 8 oz 235 ml of milk

For the cannoncini:

• 1 sheet of puff pastry defrosted (about 8 oz, 225 gr)
• 1/4 cup 50 gr of sugar
• 1 egg for egg wash
• powdered sugar to decorate

Instructions

Start by preparing the custard cream (crema pastiera):

1. Warm up the milk until hot (not boiling).
2. In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
3. Add the milk some at a time while whisking, making sure there are no lumps.
4. Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
5. Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.

For the pastry horns:

1. Preheat the furnace to 400°F (200°C).
2. Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
3. Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
4. Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
5. Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
6. Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
7. Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
8. Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
9. Let them cool down for a couple of minutes and gently remove from the mold.

Sweet yoghurt butter cake recipe

Ingredients:

• 3 eggs
• 12 tablespoons of sugar
• 12 tablespoons of oil
• 12 tablespoons of milk
• 12 tablespoons of flour
• Zest and juice of half a lemon
• 11g baking powder
• 20cm cake pan

Instructions:

1. Preheat your oven to 180°C (356°F).
2. In a mixing bowl, crack open 3 eggs.
3. Add 12 tablespoons of sugar to the eggs.
4. Mix the eggs and sugar together until they are well combined and have a creamy consistency.
5. Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.
6. Add 12 tablespoons of milk to the mixture and continue mixing.
7. Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.
8. Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.
9. Finally, add 11g of baking powder and mix it in thoroughly.
10. Grease a 20cm cake pan and pour the batter into it.
11. Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12. Once the cake is done, remove it from the oven and let it cool.
13. You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.
14. Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!

Homemade basil tomato baguette recipe 

Ingredients:

• 160g chickpeas (cooked)
• 50g sultanas
• 30g pumpkin seeds
• 30g sunflower seeds
• A little salt, to taste
• 1 teaspoon Italian herbs
• 40g psyllium seeds
• 200g pumpkin, grated
• 350ml water
• 25ml olive oil, plus extra for greasing
• Coriander seeds, for sprinkling on top (optional)

Directions:

Prepare the Ingredients:

1. Pour boiling water over 50g sultanas and let them sit to soften.
2. Toast the seeds: In a pan over medium heat, pan fry the pumpkin seeds and sunflower seeds for 1-2 minutes until lightly toasted.
3. Chop the softened sultanas with a knife or use a hand blender if you prefer a finer texture.

Mix the Dry Ingredients:

In a large mixing bowl, add 160g cooked chickpeas, toasted pumpkin seeds, sunflower seeds, 40g psyllium seeds, Italian herbs, and a little salt. Mix everything well.

Prepare the Pumpkin:

Grate the pumpkin on a coarse grater to yield 200g.

In a pan, cook the grated pumpkin for 5-7 minutes until slightly softened. Alternatively, you can bake it in the oven if preferred.

Combine Ingredients:

Chop the cooked pumpkin with a hand blender to a slightly smooth consistency.

In the mixing bowl with the dry ingredients, add the cooked pumpkin, softened sultanas, 350ml water, and 25ml olive oil.

Mix everything well until all the ingredients are thoroughly combined.

Prepare the Bread Pan:

Grease a bread pan with olive oil. Place the bread mixture into the mold, ensuring it is evenly distributed.

Gently flatten the top of the bread with a spatula.

Drizzle a little more vegetable oil on top and sprinkle with coriander seeds, if using.

Bake the Bread:

Preheat the oven to 190°C (375°F). Bake the bread in the preheated oven for 40-45 minutes, or until the bread is golden brown and firm to the touch.

Cool and Serve:

Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

New year special bread cake recipe 

Ingredients:

For the dough:

• 2 eggs
• 4 tablespoons of sugar
• 400 ml warm milk
• 1 packet dry yeast (7g)
• 100 ml oil
• 780 g flour (adjust depending on the size of the eggs)
• 1/2 teaspoon salt
• 70 g well-softened butter
• 2 tablespoons sugar (for butter)
• Peel of 1 orange
• Handful of raisins, blueberries, walnuts, or any dried fruit/nuts of your choice

For brushing:

• 1 egg yolk
• 1 tablespoon milk

For serving:

Powdered sugar for sprinkling

Directions:

1. In a large bowl, mix eggs, sugar, and warm milk together.
2. Sprinkle dry yeast over the mixture and allow it to activate for 10 minutes.
3. Add oil, softened butter, and orange peel to the yeast mixture.
4. Gradually add the flour and salt, mixing until the dough comes together.
5. Knead the dough on a floured surface until it becomes smooth and elastic.
6. Add the dried fruits and nuts and knead again until evenly distributed.
7. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
8. Preheat the oven to 160°C (320°F).
9. Once the dough has risen, punch it down and shape it into a cake or bread loaf.
10. Place it on a greased baking pan.
11. Brush the top with the egg yolk and milk mixture.
12. Bake in the preheated oven for 50-60 minutes, or until golden brown.
13. Allow the cake to cool, then sprinkle with powdered sugar.

Serve and enjoy!

How to make perfect Arabic kuboos 

Ingredients

• Dough
• 8 cups all-purpose flour (875 g)
• 1 teaspoon salt (5 g)
• 55 grams butter (1/4 cup)
• 2.5 cups warm water (500 ml)
• Stuffing
• 200 grams spinach (7 oz)
• 1 teaspoon salt (5 g)
• 1 teaspoon black pepper (4 g)
• 100 grams grated cheddar cheese or mozzarella (1 cup)

Other

Oil for frying

Directions

Prepare the Dough:

1. In a large bowl, combine 8 cups of flour and 1 teaspoon of salt.
2. Add 55 grams of butter and mix until the mixture resembles coarse crumbs.
3. Gradually add 2.5 cups of warm water, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Cover the dough with a clean cloth and let it rest for 20 minutes.

Prepare the Stuffing:

1. Wash and chop 200 grams of spinach.
2. In a bowl, mix the spinach with 1 teaspoon of salt, 1 teaspoon of black pepper, and 100 grams of grated cheddar cheese or mozzarella.

Assemble the Stuffed Dough:

1. Divide the dough into small, equal-sized portions.
2. Roll each portion into a small circle on a floured surface.
3. Place a spoonful of the spinach and cheese mixture in the center of each circle.
4. Fold the dough over the filling and pinch the edges to seal.
5. Heat oil in a frying pan over medium heat.
6. Fry the stuffed dough pieces until golden brown on both sides.
7. Remove and drain on paper towels

.Fry the Stuffed Dough:

Serving Suggestions

Serve hot with a side of marinara sauce or your favorite dipping sauce.

Enjoy with a fresh salad for a complete meal.

Ingredients
For the chicken ricotta meatballs:

500g ground chicken
1/2 cup ricotta cheese
1/4 cup breadcrumbs (preferably fresh)
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
For the lemon sauce:

2 tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth
Juice and zest of 1 lemon
1/2 teaspoon dried thyme
1 tablespoon honey (optional, for a hint of sweetness)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the chicken ricotta meatballs:

In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently until all ingredients are well combined.
Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 16-20 meatballs, depending on size.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (to avoid overcrowding the pan) and cook for about 5-6 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Once cooked, transfer the meatballs to a plate and set aside.
Make the lemon sauce:
4. In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the chicken broth, lemon juice, and zest to the skillet, stirring to combine. Let the sauce simmer for about 3-4 minutes, allowing it to reduce slightly.
6. Stir in the dried thyme and honey (if using). Taste the sauce and season with salt and pepper as needed.
7. Once the sauce has thickened slightly, return the meatballs to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes to heat the meatballs through and let them soak in the lemony flavors.

Serve:
8. Serve the chicken ricotta meatballs with lemon sauce over pasta, rice, or alongside steamed vegetables. Garnish with freshly chopped parsley and an extra drizzle of the lemon sauce.

Tips:
Make ahead: You can prepare the meatballs ahead of time, refrigerate them, and cook them the next day. The lemon sauce can also be made in advance and reheated when ready to serve.
Flavor variations: If you like a richer sauce, you can add a splash of heavy cream to the lemon sauce for a creamy version.
Add vegetables: To boost the flavor and nutrition, consider adding spinach or zucchini to the meatball mixture.
Chicken Ricotta Meatballs with Lemon Sauce is a light yet satisfying dish that combines the tender, juicy meatballs with a tangy, flavorful lemon sauce. It’s a refreshing take on classic meatballs, perfect for a cozy dinner or a family meal! 

### Introduction to Cheesy Beef Pizza Casserole

Cheesy Beef Pizza Casserole is a comforting and flavorful twist on traditional pizza, perfect for a family-friendly dinner or a cozy meal with friends. This dish combines all the savory, cheesy, and meaty elements of a classic pizza in a warm, casserole form. Ground beef, tomato sauce, cheese, and Italian seasoning come together to create a hearty, satisfying casserole that’s easy to make and sure to please any crowd. With the perfect balance of cheesy goodness and savory beef, this casserole offers a convenient, one-pan version of pizza that’s ideal for busy nights when you want all the flavors of pizza without the hassle of dough.

### Origin and Cultural Significance

The concept of casseroles, a staple in American cuisine, originated in France in the 18th century but became widely popular in the U.S. during the mid-20th century. Casseroles were embraced for their ease of preparation, ability to feed a crowd, and adaptability to various ingredients. The Cheesy Beef Pizza Casserole is a modern take on the casserole trend, blending the beloved flavors of pizza with the convenience of a one-pot dish.

While pizza itself is Italian in origin, the casserole version gained popularity in the U.S., especially in the 1970s and 1980s, as a simple, budget-friendly meal for families. The cheesy, meaty filling of the casserole evokes the flavors of pizza, making it a nostalgic and satisfying dish that reflects the adaptability of pizza in American home cooking.

### Ingredients Quantity

**For the Casserole:**
– 1 lb (450g) ground beef
– 1 small onion, diced
– 1 red bell pepper, diced (optional, for added sweetness)
– 1 can (14.5 oz / 410g) crushed tomatoes
– 1 can (8 oz / 225g) tomato sauce
– 1 packet (1 oz) pizza seasoning or 2 tsp Italian seasoning
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp crushed red pepper flakes (optional, for heat)
– 8 oz (225g) uncooked pasta (rotini, penne, or elbow macaroni work well)
– 2 cups (8 oz / 225g) shredded mozzarella cheese
– 1 cup (4 oz / 115g) shredded cheddar cheese
– 1/4 cup grated Parmesan cheese (optional, for extra cheesiness)
– 1 tbsp olive oil (for cooking the beef)
– Salt and pepper to taste

**For Garnish (optional):**
– Fresh basil or parsley, chopped
– Extra Parmesan cheese

### Optional Additions:
– 1/2 cup sliced pepperoni or cooked sausage (for extra meat)
– 1 cup sliced mushrooms (for an earthy flavor)
– 1/4 cup black olives (for a Mediterranean twist)
– 1/4 tsp dried oregano or basil (for a burst of Italian flavor)
– 1/4 cup green onions (for a slight crunch and mild onion flavor)

### Tips for Success

1. **Brown the Beef Properly**: Make sure to brown the beef in batches if necessary to avoid overcrowding the pan. This ensures the beef cooks evenly and gets a nice sear, adding more flavor to the casserole.

2. **Season Well**: Taste your sauce as you go, adjusting the seasoning with more garlic powder, onion powder, salt, or pizza seasoning. The spices play a huge role in making the casserole taste like a true pizza.

3. **Cook the Pasta Al Dente**: Since the pasta will continue to cook in the oven, be sure to cook it just slightly underdone (al dente) to avoid it becoming mushy.

4. **Layer the Cheese**: For the cheesiest result, layer mozzarella and cheddar cheese throughout the casserole, not just on top. This ensures a melty, gooey, cheesy bite in every forkful.

5. **Make Ahead**: You can assemble the casserole in advance and refrigerate it for up to a day before baking. This makes it a great option for meal prep or easy weeknight dinners.

### Instructions

1. **Preheat Oven**: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or a little olive oil.

2. **Cook the Beef**: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper (if using) and cook for about 3-4 minutes, until softened. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if necessary.

3. **Make the Sauce**: Stir in the crushed tomatoes, tomato sauce, pizza seasoning (or Italian seasoning), garlic powder, onion powder, crushed red pepper flakes, salt, and pepper. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together. Adjust seasoning to taste.

4. **Cook the Pasta**: While the sauce is simmering, cook the pasta in a large pot of salted boiling water until just al dente (a minute or two less than the package instructions). Drain and set aside.

5. **Assemble the Casserole**: In the prepared baking dish, layer the cooked pasta and meat sauce. Top with 1 cup of shredded mozzarella, 1/2 cup of cheddar cheese, and Parmesan cheese (if using). Stir the cheese into the pasta and sauce mixture for a cheesy blend, then spread the remaining cheese over the top of the casserole.

6. **Bake**: Cover the casserole with foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

7. **Garnish and Serve**: Remove from the oven and let the casserole cool for a few minutes. Garnish with fresh basil or parsley and extra Parmesan cheese if desired. Serve warm.

### Description

Cheesy Beef Pizza Casserole is the ultimate comfort food, packed with savory ground beef, cheesy goodness, and zesty pizza sauce all baked together in a single dish. The combination of mozzarella and cheddar creates a gooey, melty texture that’s irresistible. The pasta soaks up the flavorful sauce, making each bite satisfyingly rich and hearty. This casserole is a perfect balance of pizza flavors and baked pasta comfort, offering a filling, one-pan meal that everyone will love.

### Nutritional Information (per serving, based on 8 servings)

– **Calories**: 400-450 kcal
– **Protein**: 25g
– **Fat**: 22g
– **Carbohydrates**: 35g
– **Fiber**: 2g
– **Sugar**: 6g
– **Sodium**: 800-1000mg
– **Cholesterol**: 50mg

(Note: Nutritional values will vary depending on ingredient choices and portion sizes.)

### Conclusion

Cheesy Beef Pizza Casserole is a fun and flavorful take on the traditional pizza, turning it into a hearty, satisfying casserole that’s easy to make and perfect for busy weeknights. With its combination of savory beef, tangy tomato sauce, and melty cheese, this dish brings all the best parts of pizza to the table in a cozy, baked form. Whether you’re feeding a crowd or enjoying a cozy dinner with family, this casserole is sure to become a favorite.

### Recommendation

For a lighter version, try using ground turkey or chicken instead of beef, and use a reduced-fat cheese to cut down on calories and fat. You can also swap out regular pasta for whole wheat or gluten-free pasta to increase the fiber content. For extra vegetables, add spinach, zucchini, or mushrooms to the sauce for added nutrition and flavor.

To embrace healthful indulgence, serve this casserole with a side of fresh, crisp salad to balance the richness of the dish. By making simple swaps and pairing with veggies, you can enjoy this cheesy, satisfying meal in a more balanced way. Whether you choose to indulge or lighten up the recipe, Cheesy Beef Pizza Casserole is a delicious, versatile dish that brings comfort and joy to any meal.

Ingredients:

For the Meatloaf:

1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup diced ham
1/2 cup shredded Swiss cheese
For the Dijon Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and pepper, to taste
For Garnish:

Fresh parsley, chopped
Instructions:

Prepare the Meatloaf:

Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, thyme, salt, and pepper. Mix until just combined.
Gently fold in the diced ham and shredded Swiss cheese. Avoid overmixing to keep the meatloaf tender.
Shape and Bake:

Transfer the mixture to the prepared loaf pan, pressing it into an even layer.
Bake for 40-45 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let it rest for 5-10 minutes before slicing.
Make the Dijon Gravy:

While the meatloaf is baking, melt butter in a saucepan over medium heat.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth until smooth.
Stir in the heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Cook for 3-5 minutes, whisking occasionally, until the gravy thickens.
Serve:

Slice the meatloaf and drizzle with warm Dijon gravy. Garnish with fresh parsley and serve with mashed potatoes, steamed vegetables, or a side salad.
This Chicken Cordon Bleu-Inspired Meatloaf combines all the classic flavors you love in a family-friendly, easy-to-make dish, perfect for any occasion!