Instant Pot Cheddar Broccoli And Cauliflower Bake Food

INSTANT POT® CHEDDAR, BROCCOLI, AND CAULIFLOWER BAKE

Steps:

• Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove vegetables with a slotted spoon to the prepared baking pan. Dump out any remaining water from the pot.
• Select Saute function. Add condensed soup, sour cream, 3/4 cup Cheddar cheese, onion, garlic powder, and salt; stir until Cheddar has melted and mixture is gooey, 3 to 5 minutes. Pour over vegetables in the baking pan and top with remaining Cheddar.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Cook in the preheated oven until cheese is melted and top is browned, 20 to 30 minutes. Turn on the broiler (if top is not browned) and broil for 2 to 3 minutes, if desired.

INSTANT POT BAKED POTATOES WITH BROCCOLI AND CHEDDAR

Steps:

• Preheat the oven to 450 degrees F.
• Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
• Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
• Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
• Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
• Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
• Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

SIMPLE CAULIFLOWER KETO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
• Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
• Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

CHEDDAR BROCCOLI BAKE

Steps:

• Preheat the oven to 350 degrees F. Spray 9 by 13-inch casserole dish with Pam.
• Put broccoli, garlic salt and pepper in a bag and toss.
• Place in casserole dish and top with Cheddar Cheese.
• Cover and bake for 20 minutes.