Broccoli Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/vegetable-casseroles/broccoli-casseroles/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 13 Mar 2025 00:00:15 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Broccoli Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/vegetable-casseroles/broccoli-casseroles/ 32 32 Pearl Onion Broccoli Bake https://www.tasteofhome.com/recipes/pearl-onion-broccoli-bake/ Fri, 17 Jan 2025 20:05:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102676

Ingredients

  • 2 packages (16 ounces each) frozen broccoli florets
  • 1 package (14.4 ounces) pearl onions
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 6 ounces cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 2 cups soft bread crumbs
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook broccoli in 1 in. water until almost tender; drain. Cook pearl onions in 1 in. water until almost tender; drain. Transfer both to a greased 13x9-in. baking dish.
  2. In a large saucepan, melt 1/4 cup butter; whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; stir in cream cheese until blended. Add to the vegetables; stir gently to coat. Sprinkle with cheddar cheese.
  3. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 minutes.

Nutrition Facts

3/4 cup: 241 calories, 17g fat (10g saturated fat), 47mg cholesterol, 389mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.

]]> Crumb-Topped Broccoli Bake https://www.tasteofhome.com/recipes/crumb-topped-broccoli-bake/ Fri, 17 Jan 2025 19:59:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102289

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 jar (8 ounces) process cheese sauce
  • 2 packages (10 ounces each) frozen broccoli cuts
  • 3 large eggs, lightly beaten
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers), divided
  • Salt and pepper to taste
Text Ingredients

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese sauce until smooth. Remove from heat.
  2. Cook broccoli according to package directions; drain and place in a bowl. Add the cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper.
  3. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with remaining cracker crumbs. Place dish in a larger baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 50 minutes or until a thermometer reads 160°.

Nutrition Facts

1 each: 252 calories, 17g fat (10g saturated fat), 142mg cholesterol, 772mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 10g protein.

]]> Broccoli and Carrot Cheese Bake https://www.tasteofhome.com/recipes/broccoli-and-carrot-cheese-bake/ Fri, 17 Jan 2025 19:37:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100970

Ingredients

  • 2 cups thinly sliced fresh carrots
  • 2 cups fresh broccoli florets
  • 3 large eggs
  • 2 cups 2% milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
  • 6 cups cubed egg bread
Text Ingredients

Directions

  1. Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.
  2. Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.
  3. Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
To make ahead: This recipe can be made a day ahead; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts

1 piece: 261 calories, 16g fat (8g saturated fat), 122mg cholesterol, 428mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 13g protein.

]]> Broccoli Cheddar Casserole https://www.tasteofhome.com/recipes/broccoli-cheddar-casserole/ Fri, 17 Jan 2025 19:14:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099555

Ingredients

  • 8 cups chopped fresh broccoli
  • 1 cup finely chopped onion
  • 3/4 cup butter, cubed
  • 12 large eggs
  • 2 cups heavy whipping cream
  • 2 cups shredded cheddar cheese, divided
  • 2 teaspoons salt
  • 1 teaspoon pepper
Text Ingredients

Directions

  1. In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water.
  2. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.

Nutrition Facts

1 cup: 298 calories, 27g fat (16g saturated fat), 238mg cholesterol, 535mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 10g protein.

]]> 23 Broccoli Casseroles We Can’t Get Enough Of https://www.tasteofhome.com/collection/broccoli-casserole-recipes/ Thu, 16 Jul 2020 16:54:41 +0000 http://www.tasteofhome.com/?post_type=collection&p=1520571 These tasty broccoli casseroles make the most of the cruciferous veg.

The post 23 Broccoli Casseroles We Can’t Get Enough Of appeared first on Taste Recipes.

]]>

Contest-Winning Broccoli Chicken Casserole

This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It’s quick, satisfying comfort food. —Jennifer Schlachter, Big Rock, Illinois

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Broccoli Casserole

81 Reviews
Test Kitchen Approved
Total Time50 min
Servings8 servings
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From the Recipe Creator:Even people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
Nutrition Facts:3/4 cup: 359 calories, 26g fat (11g saturated fat), 30mg cholesterol, 641mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 8g protein.

Crumb-Topped Broccoli Bake

5 Reviews
Total Time1 hour 10 min
Servings6 servings
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From the Recipe Creator:Broccoli is one of the main crops grown in this area. This recipe has pleased just about everyone who has tried it, including some who said they didn't like broccoli. —Hope Huggins, Santa Cruz, California
Nutrition Facts:1 each: 252 calories, 17g fat (10g saturated fat), 142mg cholesterol, 772mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 10g protein.

Chicken and Swiss Stuffing Bake

52 Reviews
Test Kitchen Approved
Total Time45 min
Servings8 servings
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From the Recipe Creator:I love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri
Nutrition Facts:1 cup: 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 22g protein.

Rainbow Quiche

40 Reviews
Test Kitchen Approved
Total Time1 hour 10 min
Servings8 servings
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From the Recipe Creator:With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, Ohio
Nutrition Facts:1 piece: 295 calories, 20g fat (10g saturated fat), 115mg cholesterol, 482mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 9g protein.

Chicken Biscuit Bake

26 Reviews
Test Kitchen Approved
Total Time1 hour 5 min
Servings8 servings
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From the Recipe Creator:Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. My family requests this all-in-one dinner once a month. —Karen Weirick, Bourbon, Indiana
Nutrition Facts:1 serving: 527 calories, 31g fat (9g saturated fat), 150mg cholesterol, 1245mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 32g protein.

Broccoli Tuna Casserole

20 Reviews
Test Kitchen Approved
Total Time1 hour 35 min
Servings8 servings
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From the Recipe Creator:When I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my family away from home. —Yvonne Cook, Haskins, Ohio
Nutrition Facts:1-1/4 cups: 271 calories, 8g fat (4g saturated fat), 38mg cholesterol, 601mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Cheesy Vegetable Frittata

4 Reviews
Test Kitchen Approved
Total Time35 min
Servings2 servings
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From the Recipe Creator:This cheesy, flavorful egg bake is packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Swap in an egg substitute if you’re cutting the fatin your diet. A simple side of fresh fruit makes a perfect refreshing complement for this dish.—Pauline Howard, Lago Vista, Texas
Nutrition Facts:1 serving: 243 calories, 16g fat (7g saturated fat), 390mg cholesterol, 482mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 19g protein.

Tater Tot Casserole

52 Reviews
Test Kitchen Approved
Total Time45 min
Servings4 servings
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From the Recipe Creator:I like to make this Tater Tot casserole when time before supper is short. If we have unexpected company, I just double the ingredients and use a 13x9-in. pan. I call it my Please Stay Casserole! —Jean Ferguson, Elverta, California
Nutrition Facts:1-1/2 cups: 570 calories, 35g fat (12g saturated fat), 87mg cholesterol, 1357mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 26g protein.

Broccoli Potato Supreme

2 Reviews
Test Kitchen Approved
Total Time50 min
Servings8 servings
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From the Recipe Creator:My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! —Jane Birch, Edison, New Jersey
Nutrition Facts:3/4 cup: 276 calories, 18g fat (9g saturated fat), 64mg cholesterol, 605mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 8g protein.

Mushroom Broccoli Quiche

14 Reviews
Test Kitchen Approved
Total Time1 hour 30 min
Servings8 servings
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From the Recipe Creator:I take this dish to many of my family’s picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course—and, of course, it's a tasty addition to brunch. —Edie DeSpain, Logan, Utah
Nutrition Facts:1 piece: 290 calories, 19g fat (11g saturated fat), 117mg cholesterol, 408mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 11g protein.

Pearl Onion Broccoli Bake

10 Reviews
Test Kitchen Approved
Total Time45 min
Servings12 servings
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From the Recipe Creator:With its creamy white cheese sauce and buttery crumb topping, this dish is great comfort food. If you’re looking for a mild way to dress up broccoli, this is the recipe. —Charles Keating, Manchester, Maryland
Nutrition Facts:3/4 cup: 241 calories, 17g fat (10g saturated fat), 47mg cholesterol, 389mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.

Meatballs Sausage Dinner

9 Reviews
Test Kitchen Approved
Total Time1 hour 5 min
Servings8 servings
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From the Recipe Creator:One day I was having trouble deciding what to make for dinner, so I combined whatever was in the refrigerator and freezer. To my surprise, everyone loved it! —Elizabeth Martz, Pleasant Gap, Pennsylvania
Nutrition Facts:1 serving: 289 calories, 19g fat (7g saturated fat), 55mg cholesterol, 652mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 14g protein.

Baked Chops and Cottage Fries

5 Reviews
Test Kitchen Approved
Total Time1 hour 15 min
Servings6 servings
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From the Recipe Creator:Convenience items like frozen vegetables, cottage fries and a jar of cheese sauce make it a snap to assemble this comforting pork chop supper. It's a simple one-dish meal. —Gregg Voss, Emerson, Nebraska
Nutrition Facts:1 serving: 533 calories, 28g fat (11g saturated fat), 116mg cholesterol, 1208mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 38g protein.

Turkey Rice Casserole

7 Reviews
Contest Winner
Test Kitchen Approved
Total Time35 min
Servings8 servings
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From the Recipe Creator:The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chiles provide the memorable flavor. —Tamy Baker, Kearney, Nebraska
Nutrition Facts:1 each: 294 calories, 13g fat (7g saturated fat), 59mg cholesterol, 586mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 18g protein.

Broccoli Scalloped Potatoes

20 Reviews
Test Kitchen Approved
Total Time1 hour 25 min
Servings8 servings
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From the Recipe Creator:The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal—vegetable and all—in one standout dish. —Denell Syslo, Fullerton, Nebraska
Nutrition Facts:1 serving: 309 calories, 17g fat (10g saturated fat), 61mg cholesterol, 626mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 17g protein.

Broccoli-Mushroom Bubble Bake

8 Reviews
Contest Winner
Test Kitchen Approved
Total Time45 min
Servings12 servings
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From the Recipe Creator:I got bored with the same old breakfast casseroles served at our monthly moms' meeting, so I decided to create something new. Judging by the reactions of the other moms, this one's a keeper. —Shannon Koene, Blacksburg, Virginia
Nutrition Facts:1 serving: 233 calories, 13g fat (6g saturated fat), 64mg cholesterol, 648mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 9g protein.

Veggie Mac and Cheese

20 Reviews
Test Kitchen Approved
Total Time45 min
Servings12 servings
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From the Recipe Creator:This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon
Nutrition Facts:1 cup: 200 calories, 11g fat (6g saturated fat), 33mg cholesterol, 391mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 10g protein.

Ham and Broccoli Quiche

25 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 15 min
Servings8 servings
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From the Recipe Creator:This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida
Nutrition Facts:1 piece: 269 calories, 16g fat (7g saturated fat), 124mg cholesterol, 436mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 15g protein.

Favorite Company Casserole

3 Reviews
Test Kitchen Approved
Total Time1 hour
Servings8 servings
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From the Recipe Creator:My guests like this casserole even if they don't usually like all the ingredients in it! For instance, people who don't care for broccoli don't mind it in this dish. And I like the way it's so easy to make and serve when company comes. —Suzann Verdun, Lisle, Illinois
Nutrition Facts:1 cup: 405 calories, 32g fat (8g saturated fat), 61mg cholesterol, 872mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 18g protein.

Chicken Divan

32 Reviews
Test Kitchen Approved
Total Time55 min
Servings10 servings
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From the Recipe Creator:This tasty chicken divan recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! —Mary Pat Lucia, North East, Pennsylvania
Nutrition Facts:1 cup: 412 calories, 24g fat (12g saturated fat), 98mg cholesterol, 798mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 22g protein.

Hash Brown Broccoli Bake

6 Reviews
Test Kitchen Approved
Total Time1 hour 15 min
Servings14 servings
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From the Recipe Creator:Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. —Jeanette Volker, Walton, Nebraska
Nutrition Facts:3/4 cup: 216 calories, 15g fat (9g saturated fat), 42mg cholesterol, 334mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 9g protein.

Ninja Foodi Cheddar-Broccoli Casserole

Total Time35 min
Servings6 servings
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From the Recipe Creator:Switch up the cheese and type of crackers to whatever you have on hand. It's a versatile Ninja Foodi casserole that will please the pickiest of eaters. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:0.750 cup: 378 calories, 28g fat (16g saturated fat), 90mg cholesterol, 649mg sodium, 18g carbohydrate (6g sugars, 3g fiber), 12g protein.

The post 23 Broccoli Casseroles We Can’t Get Enough Of appeared first on Taste Recipes.

]]> Corn and Broccoli in Cheese Sauce https://www.tasteofhome.com/recipes/corn-and-broccoli-in-cheese-sauce/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/corn-and-broccoli-in-cheese-sauce/

Ingredients

  • 1 package (16 ounces) frozen corn, thawed
  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 4 ounces reduced-fat Velveeta, cubed
  • 1/2 cup shredded cheddar cheese
  • 1 can (10-1/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 cup fat-free milk
Text Ingredients

Directions

  1. In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture.
  2. Cover and cook on low until heated through, 3-4 hours. Stir before serving.

Nutrition Facts

3/4 cup: 148 calories, 5g fat (3g saturated fat), 16mg cholesterol, 409mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic exchanges: 1 starch, 1 medium-fat meat.

]]> Broccoli Cheddar Squares https://www.tasteofhome.com/recipes/broccoli-cheddar-squares/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-cheddar-squares/

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 cup 2% milk
  • 4 cups shredded cheddar cheese
  • 3 packages (12 ounces each) frozen chopped broccoli (about 11 cups), thawed and drained
  • 2 tablespoons butter
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, salt and baking powder. In a small bowl, whisk eggs and milk until blended. Add to flour mixture; stir until moistened. Fold in cheese and broccoli.
  2. Place butter in a 13x9-in. baking dish; place dish in oven 3-5 minutes or until butter is melted. Carefully tilt baking dish to coat bottom and sides with butter. Add broccoli mixture.
  3. Bake, uncovered, 35-40 minutes or until edges are golden brown. Let stand 20 minutes before cutting.

Nutrition Facts

1 piece: 119 calories, 7g fat (5g saturated fat), 50mg cholesterol, 259mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 7g protein.

]]> Broccoli-Mushroom Bubble Bake https://www.tasteofhome.com/recipes/broccoli-mushroom-bubble-bake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-mushroom-bubble-bake/

Ingredients

  • 1 teaspoon canola oil
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 1 package (10 ounces) frozen broccoli with cheese sauce
  • 3 large eggs
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded Colby-Monterey Jack cheese
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes.
  2. Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.
  3. Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.
  4. In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake casserole until golden brown, 25-30 minutes.

Nutrition Facts

1 serving: 233 calories, 13g fat (6g saturated fat), 64mg cholesterol, 648mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 9g protein.

]]> Broccoli Rice Casserole https://www.tasteofhome.com/recipes/broccoli-rice-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-rice-casserole/

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 3 cups frozen chopped broccoli, thawed
  • 1 jar (8 ounces) cheese dip
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 3 cups cooked rice
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese dip, soup and milk until smooth.
    Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts

1 cup: 241 calories, 11g fat (6g saturated fat), 32mg cholesterol, 782mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 8g protein.

]]> Fresh Vegetable Casserole https://www.tasteofhome.com/recipes/fresh-vegetable-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/fresh-vegetable-casserole/

Ingredients

  • 2 cups fresh broccoli florets
  • 1-1/2 cups sliced carrots
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 3 to 4 drops hot pepper sauce
  • 1/4 teaspoon pepper
  • 1/4 cup sherry or dry white wine, optional
  • 1-1/2 cups sliced zucchini
  • 1 cup sliced celery
  • 1/2 cup diced green pepper
  • 1/2 cup diced onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 3 tablespoons butter
  • 12 saltines, crushed
  • 1/3 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Steam broccoli and carrots until crisp-tender; drain and set aside.
  2. In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined.
  3. Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables.
  4. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts

3/4 cup: 347 calories, 32g fat (9g saturated fat), 39mg cholesterol, 422mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 6g protein.

]]> Creamy Broccoli Casserole https://www.tasteofhome.com/recipes/creamy-broccoli-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-broccoli-casserole/

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 3/4 cup chopped pecans
  • 1 medium onion, chopped
  • 2 large eggs, lightly beaten
  • 6 cups frozen chopped broccoli, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 cup soft bread crumbs
Text Ingredients

Directions

  1. In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese.
  2. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1 cup: 331 calories, 31g fat (7g saturated fat), 68mg cholesterol, 445mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein.

]]> Broccoli Pie https://www.tasteofhome.com/recipes/broccoli-pie/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-pie/

Ingredients

  • 1 large onion, chopped
  • 3 tablespoons vegetable oil
  • 4 large eggs, lightly beaten
  • 4 cups chopped fresh broccoli, cooked
  • 2 cups shredded mozzarella cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • Dash ground nutmeg
  • 1 unbaked pie pastry (9 inches)
Text Ingredients

Directions

  1. In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheeses, salt and nutmeg. Pour into pie shell. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts

1 piece: 390 calories, 27g fat (12g saturated fat), 157mg cholesterol, 446mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 18g protein.

]]> Broccoli Artichoke Casserole https://www.tasteofhome.com/recipes/broccoli-artichoke-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-artichoke-casserole/

Ingredients

  • 3 packages (10 ounce each) frozen broccoli spears, thawed and drained
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
  • 1-1/2 cup mayonnaise
  • 1/2 cup butter, cubed
  • 1/2 cup grated Parmesan cheese
  • 4 teaspoons lemon juice
  • 1/2 teaspoon celery salt
  • 1/2 cup slivered almonds, optional
  • 2 tablespoons diced pimientos, optional
Text Ingredients

Directions

  1. Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.
  2. In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired.
  3. Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

Nutrition Facts

1/2 cup: 362 calories, 37g fat (10g saturated fat), 40mg cholesterol, 527mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 4g protein.

]]> Broccoli Squash Bake https://www.tasteofhome.com/recipes/broccoli-squash-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-squash-bake/

Ingredients

  • 2 cups fresh broccoli florets
  • 3 tablespoons butter
  • 2 cups sliced yellow summer squash
  • 1 egg
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup milk
  • 1/4 teaspoon ground mustard
  • Dash cayenne pepper
  • 2 tablespoons grated Parmesan cheese
Text Ingredients

Directions

  1. In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.

Nutrition Facts

1 each: 189 calories, 15g fat (9g saturated fat), 93mg cholesterol, 203mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 9g protein.

]]> Creamy Broccoli Cabbage https://www.tasteofhome.com/recipes/creamy-broccoli-cabbage/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-broccoli-cabbage/

Ingredients

  • 4 cups shredded cabbage
  • 1/2 pound fresh broccoli florets
  • 2 tablespoons butter
  • 4 ounces cream cheese, cubed
  • Salt to taste
Text Ingredients

Directions

  1. Place cabbage and broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat.

Nutrition Facts

3/4 cup: 121 calories, 11g fat (7g saturated fat), 31mg cholesterol, 113mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

]]> Broccoli Bean Bake https://www.tasteofhome.com/recipes/broccoli-bean-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-bean-bake/

Ingredients

  • 6 cups fresh broccoli florets
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 tablespoons butter, divided
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 3 tablespoons dry bread crumbs
Text Ingredients

Directions

  1. Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11x7-in. baking dish.
  2. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts

3/4 cup: 333 calories, 22g fat (16g saturated fat), 77mg cholesterol, 728mg sodium, 17g carbohydrate (2g sugars, 5g fiber), 18g protein.

]]> Slow-Cooked Broccoli https://www.tasteofhome.com/recipes/slow-cooked-broccoli/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooked-broccoli/

Ingredients

  • 6 cups frozen chopped broccoli, partially thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 cup crushed butter-flavored crackers (about 25)
  • 2 tablespoons butter
Text Ingredients

Directions

  1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
  2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook until the cheese is melted, 10 minutes longer.

Nutrition Facts

1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

]]> Creamy Vegetable Casserole https://www.tasteofhome.com/recipes/creamy-vegetable-casserole/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-vegetable-casserole/

Ingredients

  • 1 package (16 ounces) frozen broccoli, carrots and cauliflower
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 carton (8 ounces) spreadable garden vegetable cream cheese
  • 1/2 to 1 cup seasoned croutons
Text Ingredients

Directions

  1. Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese.
  2. Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

Nutrition Facts

1 cup: 212 calories, 16g fat (9g saturated fat), 38mg cholesterol, 650mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 4g protein.

]]> Broccoli Corn Bake https://www.tasteofhome.com/recipes/broccoli-corn-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-corn-bake/

Ingredients

  • 1-1/2 cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted
  • 2-1/2 cups frozen broccoli cuts, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
Text Ingredients

Directions

  1. In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
  2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Nutrition Facts

3/4 cup: 228 calories, 6g fat (1g saturated fat), 0 cholesterol, 587mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 5g protein.

]]> Vegetable Bake https://www.tasteofhome.com/recipes/vegetable-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/vegetable-bake/

Ingredients

  • 1 package (16 ounces) frozen cauliflower, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 4 cups frozen broccoli florets, thawed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2 cups shredded Swiss cheese
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 cups soft rye bread crumbs (about 3 slices)
  • 2 tablespoons butter, melted
Text Ingredients

Directions

  1. In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top.
  2. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
]]> Cheesy Carrot Broccoli Casserole https://www.tasteofhome.com/recipes/cheesy-carrot-broccoli-casserole/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-carrot-broccoli-casserole/

Ingredients

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped onion
  • 4 teaspoons butter, divided
  • 1-1/2 cups (6 ounces each) shredded cheddar cheese, divided
  • 2 cups fresh broccoli florets
  • 1/4 cup chicken or vegetable broth
  • Salt and pepper to taste
Text Ingredients

Directions

  1. In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all.
  2. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.

Nutrition Facts

1 cup: 114 calories, 8g fat (6g saturated fat), 28mg cholesterol, 200mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.

]]> Triple-Cheese Broccoli Puff https://www.tasteofhome.com/recipes/triple-cheese-broccoli-puff/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/triple-cheese-broccoli-puff/

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 3 ounces cream cheese, softened
  • 6 large eggs, room temperature
  • 1 cup 2% milk
  • 3/4 cup biscuit/baking mix
  • 3 cups frozen chopped broccoli, thawed
  • 2 cups shredded Monterey Jack cheese
  • 1 cup 4% cottage cheese
  • 1/4 teaspoon salt
Text Ingredients

Directions

  1. In a small skillet, saute mushrooms in butter until tender. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms.
  2. Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes until a thermometer reads 160°. Let stand 10 minutes before serving.
Triple Cheese Bacon Puff: Add 6 strips of cooked, crumbled bacon with the broccoli. Bake as directed.

Nutrition Facts

1 serving: 315 calories, 21g fat (12g saturated fat), 210mg cholesterol, 578mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 19g protein.

]]> Broccoli Mushroom Bake https://www.tasteofhome.com/recipes/broccoli-mushroom-bake/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-mushroom-bake/

Ingredients

  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup whole milk
  • 2-1/2 cups shredded cheddar cheese
  • 3 ounces cream cheese, softened
  • 2 packages (10 ounces each) frozen broccoli cuts, thawed and drained
  • 1/2 pound fresh mushrooms, chopped
  • 1/2 cup seasoned bread crumbs
Text Ingredients

Directions

  1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms.
  2. Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
]]> Comforting Broccoli Casserole https://www.tasteofhome.com/recipes/comforting-broccoli-casserole/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/comforting-broccoli-casserole/

Ingredients

  • 2 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons butter, melted
  • 1 package (16 ounces) frozen broccoli cuts, thawed
  • 1 package (10 ounces) frozen chopped broccoli (about 3 cups), thawed
  • 1/4 cup dry bread crumbs
Text Ingredients

Directions

  1. In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400° for 30-35 minutes or a thermometer reads 160°.

Nutrition Facts

2/3 cup: 322 calories, 25g fat (10g saturated fat), 95mg cholesterol, 559mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 12g protein.

]]> Baked Vegetable Medley https://www.tasteofhome.com/recipes/baked-vegetable-medley/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/baked-vegetable-medley/

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 bunch broccoli, cut into florets
  • 6 medium carrots, sliced
  • 1 pound sliced fresh mushrooms
  • 1 bunch green onions, sliced
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/2 cup process cheese sauce
Text Ingredients

Directions

  1. Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
  3. Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.
]]> Broccoli-Cheddar Hash Browns https://www.tasteofhome.com/recipes/broccoli-cheddar-hash-browns/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-cheddar-hash-browns/

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 2 cups frozen broccoli florets
  • 1-1/4 cups shredded sharp cheddar cheese, divided
  • 2 green onions, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
Text Ingredients

Directions

  1. In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions.
  2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine.
  3. Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted.

Nutrition Facts

3/4 cup: 224 calories, 10g fat (6g saturated fat), 29mg cholesterol, 544mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 8g protein.

]]> Garden Vegetable Bake https://www.tasteofhome.com/recipes/garden-vegetable-bake/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/garden-vegetable-bake/

Ingredients

  • 2 cups chopped carrots
  • 1/2 cup fresh or frozen lima beans
  • 1/2 cup cut fresh green beans
  • 2 cups chopped cauliflower
  • 2 cups chopped fresh broccoli
  • 1/2 cup fresh or frozen whole kernel corn
  • 1/2 cup fresh or frozen peas
  • 1 large sweet onion, chopped
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup 2% milk
  • 1 package (8 ounces) spreadable garlic and herb cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon each salt and pepper
  • Dash each white pepper and ground nutmeg
  • 1 cup panko bread crumbs
  • 1/2 cup each shredded Parmesan and Romano cheeses
Text Ingredients

Directions

  1. Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion.
  2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended.
  3. Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

1-1/2 cups: 540 calories, 35g fat (23g saturated fat), 128mg cholesterol, 829mg sodium, 37g carbohydrate (13g sugars, 6g fiber), 21g protein.

]]> Supreme Green Vegetable Bake https://www.tasteofhome.com/recipes/supreme-green-vegetable-bake/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/supreme-green-vegetable-bake/

Ingredients

  • 3 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup mayonnaise
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 1 small onion, finely chopped
  • 6 cups frozen chopped broccoli, thawed and patted dry
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup french-fried onions
Text Ingredients

Directions

  1. In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions.
  2. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.

Nutrition Facts

3/4 cup: 261 calories, 19g fat (6g saturated fat), 99mg cholesterol, 591mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 11g protein.

]]> Veggie Mac and Cheese https://www.tasteofhome.com/recipes/veggie-macaroni-cheese/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/veggie-macaroni-cheese/

Ingredients

  • 1-1/2 cups uncooked elbow macaroni
  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 3 large carrots, halved lengthwise and thinly sliced
  • 2 celery ribs, sliced
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 3 cups shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika
Text Ingredients

Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish.
  2. Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
  3. Add sauce to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts

1 cup: 200 calories, 11g fat (6g saturated fat), 33mg cholesterol, 391mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 10g protein.

]]> Hash Brown Broccoli Bake https://www.tasteofhome.com/recipes/hash-brown-broccoli-bake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/hash-brown-broccoli-bake/

Ingredients

  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups shredded Swiss cheese
  • 6 cups frozen shredded hash brown potatoes (about 20 ounces), thawed
  • 1 package (16 ounces) frozen chopped broccoli, thawed
  • 1/2 cup dry bread crumbs
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes.
  2. Spoon half the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes.
  3. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.

Nutrition Facts

3/4 cup: 216 calories, 15g fat (9g saturated fat), 42mg cholesterol, 334mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 9g protein.

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