SCALLOPED CORN AND BROCCOLI
A delicious side dish, corn and broccoli are baked with cheese until bubbly and hot. This Scalloped Corn and Broccoli makes a comforting side dish that everyone will beg for.
Provided by Deborah Harroun
Categories Side Dish
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.
- In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish.
- Bake until hot and bubbly, 1 hour.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 191 calories, Sugar 5 g, Sodium 735 mg, Fat 8 g, SaturatedFat 6 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 20 g, Fiber 1 g, Protein 8 g, Cholesterol 110 mg
CHEESY CRUNCHY BROCCOLI SCALLOPED POTATO CASSEROLE
This casserole will be the new favorite at your next holiday gathering. Easy to put together, even more delicious to eat!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Make potatoes as directed on box for stove-top directions. Stir in mustard. Add half the potatoes to baking dish, spreading evenly. Sprinkle broccoli over top. Pour remaining potatoes on top of broccoli. Sprinkle crushed crackers on top.
- Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g
BROCCOLI SCALLOPED POTATOES
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
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes., Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat., Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins., Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.
Nutrition Facts : Calories 309 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 626mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
SCALLOPED CORN & BROCCOLI
This is a great side dish to almost any main meal! If you don't have Moneterey Jack cheese, you can use another kind. This uses a 2 1/2-qt casserole dish.
Provided by VickyJ
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350°F.
- In a medium sauce pan melt the butter with the onion.
- Add the flour, salt and pepper and stir to make a paste. Gradually add milk.
- Cook and stir until mixture is slightly thickened.
- Add shredded cheese and cook until cheese is melted.
- In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli.
- Toss to blend.
- Pour cheese over broccoli mixture.
- Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
- Bake for 20 minutes.
BROCCOLI AND CORN SCALLOP
Silky cream sauce, savory cheese, flavorful vegetables and crunchy topping make this corn and broccoli casserole a delicious way to cozy up to the table.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
- Place broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
SCALLOPED BROCCOLI AND CHEESE CASSEROLE
I've searched through the recipe collection and did not find anything matching this recipe. It is my daughter's favorite veggie casserole dish and is always requested for her birthday dinner and any other time she plans on coming over for dinner.
Provided by HokiesMom
Categories One Dish Meal
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Parboil the broccoli florets until still crisp-tender and then drain well.
- Place the prepared broccoli in a 9x13 inch baking dish (or at least a 3 quart casserole dish).
- In a small bowl or 2 cup measure, mix together the soup, milk and 1/2 cup shredded cheese.
- Pour soup mixture over the broccoli and spread evenly.
- *Optional* Sprinkle more shredded cheese over the top of the soup mixture.
- Melt butter in a small saucepan then add breadcrumbs and mix together. The breadcrumbs should be lightly coated - use an amount that fits your needs.
- Spread breadcrumb mixture over the top of the casserole to cover.
- Bake for 30 minutes in the 350 degree oven (uncovered).
- I have prepared this dish the day before and covered it well and then actually baked it the next day and it does fine.
- You can also add cubed cooked chicken to this recipe (about 2 cups). Place the chicken over the broccoli layer and then pour the soup mixture over that. I usually make a bit more soup mixture when adding the chicken. Makes a great one dish meal using leftover ingredients.
BROCCOLI BAKE
This easy broccoli bake with cheddar cheese and breadcrumbs is a creamy broccoli casserole that can be a main dish or a side at Thanksgiving.
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron (or other ovenproof) skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.
- Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.
- Add the reserved broccoli, stir to coat, then pat the broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)
- Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. (Tip: For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn't burn.) Let stand 5 minutes, then serve.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4), Calories 306 kcal, Carbohydrate 27 g, Protein 15 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 45 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 5 g
HAM AND BROCCOLI SCALLOPED POTATOES
Make and share this Ham and Broccoli Scalloped Potatoes recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a large saucepan, bring first five ingredients to a boil, stirring frequently.
- Remove from heat.
- Place a layer of potatoes and onions in a buttered 13x9 baking dish.
- Cover with part of the soup mixture and season with black pepper.
- Keep alternating layers until all potatoes are used.
- Cover with foil and bake for one hour or until potatoes test done.
- Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.
Nutrition Facts : Calories 302, Fat 4.3, SaturatedFat 2, Cholesterol 25.7, Sodium 580.5, Carbohydrate 51.4, Fiber 6.6, Sugar 2.8, Protein 15.7
SCALLOPED POTATOES & BROCCOLI
A quick and easy and flavorful recipe from the vegetable website. Can be made with or without the broccoli.
Provided by Darkhunter
Categories Potato
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees F.
- Parboil potato slices approximately 5 minutes.
- In large bowl, combine soup, milk, sur cream, grated cheese and onion.
- Add drained potato slices and drained, thawed broccoli. Stir until well mixed.
- Grease a 9x13 inch baking dish. Transfer mixture to dish.
- Bake 1-1/4 to 1-1/2 hours until potatoes are tender. Let stand 5 minutes before serving.
CHEESY SCALLOPED BROCCOLI
My mother-in-law's scalloped cabbage has been such a hit that I decided to experiment with broccoli. I mean, with all those ingredients, it HAS to be good, right? And it is. So what's next--cauliflower? Photo: yummly.com
Provided by Ellen Bales
Categories Side Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Cut off bottom inch of the stem and discard. Separate remaining stem from florets as near to the crown as you can. Thoroughly wash all. Cut the stem into bite-size pieces and separate the individual florets.
- 2. Fill a large saucepan half full of water and bring to boil. Add 1 tsp. salt and broccoli stem pieces. Cover and simmer over low heat for 2 minutes.
- 3. Add florets and bring to second boil. Simmer, covered, for 5 minutes more. Drain and add 1 Tbsp. butter.
- 4. In another saucepan, melt 3 Tbsp. butter; mix in 3 Tbsp. flour and 1/4 tsp. salt. Gradually add milk, stirring constantly, over medium heat, until sauce begins to thicken. Remove from heat.
- 5. In a small bowl, melt 2 Tbsp. butter in microwave. Add bread crumbs and mix thoroughly; set aside.
- 6. In casserole dish that has been sprayed with cooking spray, layer half the broccoli, half the cheese, and half the white sauce. Repeat and top with buttered bread crumbs.
- 7. Bake in a pre-heated 375-degree oven for 25 minutes or until golden brown.
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