Cheesy Crunchy Broccoli Scalloped Potato Casserole Recipes

CHEESY BROCCOLI BAKE

Steps:

• Heat oven to 400°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In small bowl, mix cereal and olive oil; set aside. In 1 1/2-quart casserole, place broccoli; cover and microwave on High 3 minutes. Drain; set aside.
• Meanwhile, in 2-quart saucepan, heat margarine until melted. Stir in flour, salt, mustard and pepper. Cook over medium heat, stirring constantly with wire whisk, until smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Pour sauce over broccoli in casserole. Sprinkle with cereal mixture.
• Bake uncovered 18 to 20 minutes or until hot.

CHEESY CHEDDAR BROCCOLI CASSEROLE

Steps:

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

BROCCOLI CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees. Grease a 9x13 inch baking dish with butter or non-stick cooking spray and set aside.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

BROCCOLI SCALLOPED POTATOES

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.

CHEESY CRUNCHY BROCCOLI SCALLOPED POTATO CASSEROLE

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).

EASY CHEESY BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a medium sized rectangle baking dish (about 11x7) with cooking spray and set aside.
• Bring a large pot of water to boil. Add broccoli and boil for 3-4 minutes. Drain and set aside.
• In a medium saucepan, melt butter over medium heat. Whisk in flour, garlic powder and paprika and cook for several minutes until golden. Add half & half and bring to a simmer until thickened. Remove from heat and stir in cheese (reserve 1/4 cup for topping). Stir in salt and black pepper. Taste and add salt as desired.
• Pour cheese sauce over the broccoli and gently stir to coat. Pour into the baking dish.
• In a small bowl, combine crushed crackers with melted butter and stir in the remaining cheese. Sprinkle cracker mixture evenly over the casserole.
• Bake uncovered at 350 degrees for about 20-25 minutes, or until sauce is bubbly and topping is browned. If topping isn't browned enough, place under the broiler for a few minutes.
• Let stand 10 minutes before serving.
• To freeze, bake and cool casserole completely, then cover tightly with plastic wrap and foil. Thaw in the refrigerator, then bake as directed in step 6.

CHEESY SCALLOPED POTATO CASSEROLE

Steps:

• Preheat oven 350 degrees Fahrenheit.
• Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave).
• Add shredded cheese and brie until melted.
• Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.).
• Bake for 1 hour until tender.

CHEESY POTATO AND BROCCOLI CASSEROLE

Steps:

• Set oven to 350°F.
• Grease an 8-inch square pan (or any size pan that will hold the mixture).
• In a saucepan over medium-low heat, melt the 2 Tbsp butter; whisk in flour, salt, pepper and nutmeg; whisk and cook for 1 minute, add in the half and half cream; whisk until thickened and bubbly.
• Add in the Parmesan cheese (if using), cream cheese and the cheddar Or Swiss cheese; stir until the cheese are completely melted.
• Stir in the hash brown potatoes; mix until combined.
• Spoon HALF of the mixture into a prepared baking dish; top with the broccoli, spoon the remaining mixture over the broccoli.
• Cover and bake for 25-30 minutes.
• In the meantime, in a small bowl, combine the bread crumbs with the Parmesan cheese, mix to combine; add in melted butter, mix well.
• Remove the casserole from the oven.
• Sprinkle the breadcrumb mixture just around the edges of the casserole; bake 10 minutes longer.
• Remove from oven; let sit for 10 minutes before serving.
• Note: do not overcook the broccoli, as it will become too soft when baked in the casserole.

CHEESY BROCCOLI POTATO CASSEROLE

Steps:

• Grab 4 potatoes, peel them and slice into circles. Bring the large saucepan with water to boil and then add a pinch of salt and the potatoes. Do not boil potatoes until done, just until slightly tender.
• In the meantime cut one small head of broccoli into small florets. When potatoes are slightly tender switch off the heat and add the broccoli florets into the saucepan. Leave them to stay for one more minute and then throw in a colander to drain well.
• Meanwhile, with a whisk beat 6 eggs with ½ tsp of grounded garlic (or 2 minced cloves of fresh garlic) and ¼ tsp of salt ( or to taste). Then add 1 cup of grated parmesan cheese. Mix well until all ingredients are incorporated.
• Grease with some drops of olive oil the dish in which you will bake the Cheese Broccoli Potato Casserole. Transfer the broccoli and boiled potatoes in the pan. Now top vegetables with cheese and egg mixture.
• Bake in a preheated oven at 350°F for 45-50 minutes until slightly browned.

CHEESY POTATO CASSEROLE RECIPE

Steps:

• Preheat oven to 350º F. In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish. Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole. Bake uncovered for 1 hour. Serve hot.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

EASY CHEESY POTATO & CAULIFLOWER CASSEROLE

Steps:

• Pre-heat oven to 350F (180 C). Lightly drizzle a medium baking dish with olive oil.