Broccoli Potato Supreme Recipes

Steps:

• Whip together first 5 ingredients, salt and pepper, and 1/2 cup onions.
• Spread potatoes over bottom and up sides of 8 x 12 inch baking dish to make shell.
• Bake uncovered, for 25 minutes at 350*.
• Cook broccoli and drain.
• Arrange in potato shell.
• Sprinkle with cheese and the rest of the french fried onions.
• Bake 5 minutes longer.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
• Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
• Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
• Pour half of the mixture into a 10x6 inch baking dish.
• Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Steps:

• Place broccoli and a small amount of water in a saucepan; cover and cook until crisp-tender, about 8-10 minutes. , In a small skillet, melt butter. Add bread crumbs and toss to coat. Cook and stir over medium heat until warmed, about 1 minute. Remove from the heat and stir in egg. , Drain broccoli; season with salt and pepper. Sprinkle with crumb topping.

Steps:

• Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
• Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).

Steps:

• In a large bowl, combine the flour, soup and sour cream. Stir in the carrot, onion and pepper. Fold in the broccoli. , Transfer to a greased 2-1/2-qt. baking dish. Combine stuffing and butter; sprinkle over top. Bake, uncovered, at 350° for 50-60 minutes or until bubbly and heated through.