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
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.
STIR-FRIED SCALLOPS WITH BROCCOLI
This Asian-inspired dish is a quick fix for a delicious dinner. Sea scallops stir-fried with broccoli, mushroom and red pepper, served over white rice - a mild meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
- If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
- In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
- In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
- Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
- Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 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 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 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.
LINGUINE WITH BROCCOLI AND BAY SCALLOPS
An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.
Provided by pattikay in L.A.
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel broccoli stems and cut into 1/4 inch thick slices.
- Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
- Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
- Heat remaining 1/2 cup butter in a large skillet.
- Add garlic and saute till softened.
- Add scallops, salt and pepper.
- Saute 3 minutes or till scallops are opaque.
- Add broccoli and heat 1 minute.
- Add pasta and heat through.
- Add cheese and serve at once.
Nutrition Facts : Calories 711.9, Fat 41.3, SaturatedFat 25, Cholesterol 143.7, Sodium 1287, Carbohydrate 50.5, Fiber 2, Sugar 1.2, Protein 35.5
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.
More about "scalloped broccoli recipes"
SIMPLY SCALLOPED POTATOES WITH BROCCOLI - SOUTHERN BITE
From southernbite.com
5/5 (2)Estimated Reading Time 3 minsServings 6-8Total Time 1 hr 5 mins
PAN-FRIED SCALLOPS WITH BROCCOLI RECIPE - LOVEFOOD.COM
From lovefood.com
BROCCOLI WITH MUSHROOMS AND SCALLOPS - SOUTHEAST ASIAN …
From nyonyacooking.com
50 OF THE BEST BROCCOLI RECIPES WE’VE EVER TESTED
From tasteofhome.com
SCALLOPED POTATOES WITH BROCCOLI - LISA G COOKS
From lisagcooks.com
CHEESY SCALLOPED POTATOES WITH BROCCOLI - BROOKLYN …
From brooklynfarmgirl.com
HOW TO MAKE PERFECTLY SEARED SCALLOPS WITH BROCCOLI
From theburningkitchen.com
BROCCOLI CHEDDAR SCALLOPED POTATOES - THE SALTY …
From thesaltymarshmallow.com
SHRIMP AND SCALLOP VEGETABLE STIR-FRY - EATINGWELL
From eatingwell.com
SCALLOPED CORN AND BROCCOLI - BROCCOLI CASSEROLE RECIPE
From tasteandtellblog.com
5/5 (1)Total Time 1 hr 5 minsCategory Side DishPublished Nov 9, 2020
SEARED SCALLOPS WITH PARMESAN RICE AND BROCCOLI - ZONA COOKS
From zonacooks.com
BROCCOLI AND SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
SCALLOPED BROCCOLI CASSEROLE - RECIPE - COOKS.COM
From cooks.com
STIR-FRIED SCALLOPS AND BROCCOLI | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
You'll also love