Loaded Broccoli Casserole Recipes

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LOADED BROCCOLI CASSEROLE



Loaded Broccoli Casserole image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 12

2 bunches broccoli florets (about 3 cups chopped)
1 cup fresh sliced mushrooms
1 Tablespoon vegetable oil
8 strips turkey bacon (cooked and crumbled)
1/4 cup red onion (finely chopped)
1 1/2 cups plain Greek yogurt
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic salt
1 1/2 cups shredded marbled cheddar cheese
30 Ritz crackers (crushed)
2 Tablespoons butter (melted)

Steps:

  • Preheat oven to 350 degrees
  • Steam the Broccoli until soft (I used a Zip and Seal plastic bag that steams it in the microwave).
  • Over medium high heat on the stove, cook the mushrooms in oil until they are soft and begin to darken.
  • In a medium-large sized bowl, mix the broccoli, cooked mushrooms, bacon crumbles, onions, and Greek yogurt until well combined.
  • Add the salt, pepper, and garlic salt, and mix in well.
  • Spread the mixture into the 9 x 9 inch pan.
  • Sprinkle the shredded cheese on top until the broccoli is almost completely covered.
  • In a separate bowl, combine the crushed Ritz crackers, and melted butter until it makes a soft mixture.
  • Sprinkle the Ritz cracker mixture over the cheese.
  • Bake in the oven for 15-20 minutes or until the cheese is melted.
  • Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 1229 kcal, Fat 84 g, SaturatedFat 51 g, Cholesterol 331 mg, Sodium 5960 mg, Carbohydrate 23 g, Sugar 3 g, Protein 109 mg

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

When I bake this for my family, any leftovers are always gone by morning. In the night, people sneak downstairs for a little snack! Stir in broccoli, asparagus or peas if you've got 'em. -Colleen Trenholm, Dartmouth, Nova Scotia

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 13

2 pounds potatoes, peeled and thinly sliced (about 6 cups)
1 large onion, halved and thinly sliced
1/4 cup water
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
2 cups 2% milk
4 cups shredded cheddar cheese, divided
4 cups fresh small broccoli florets
3 cups cubed fully cooked ham
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 350°. Place potatoes, onion and water in a microwave-safe bowl. Microwave, covered, on high until potatoes are almost tender, 8-10 minutes; drain., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 3 cups cheese until melted. Remove from heat., To assemble, layer potato mixture, broccoli and ham in a greased 13x9-in. baking dish. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake until potatoes are tender, 25-30 minutes. Sprinkle with chives; let stand 10 minutes.

Nutrition Facts : Calories 343 calories, Fat 19g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 922mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

LOADED BROCCOLI SALAD RECIPE



Loaded Broccoli Salad Recipe image

This easy-to-make simple broccoli salad is loaded with everything good - bacon, apples, cheese, onion, carrots, craisins, walnuts, and of course fresh broccoli.

Provided by Camille Beckstrand

Categories     Salad

Time 15m

Number Of Ingredients 13

4 cups broccoli florets (chopped)
⅔ cup shredded carrots
⅓ cup diced red onion
1 gala apple (diced)
½ cup Craisins
⅓ cup chopped walnuts
4 ounces sharp cheddar cheese (1 block, cubed)
8 bacon strips (cooked and crumbled)
½ cup light mayonnaise
½ cup plain greek yogurt
2 Tablespoons red wine vinegar
1 Tablespoon lemon juice ((fresh is best))
1 Tablespoon sugar

Steps:

  • In a large bowl, mix together broccoli, carrots, onion, apple, Craisins, walnuts, cheese, and bacon.
  • In a smaller bowl, combine dressing ingredients.
  • Gently fold the dressing into the broccoli bowl until all ingredients are coated with dressing.
  • Cover and chill in the fridge for 2 hours before serving.
  • Salad will remain fresh for up to 2 days covered in the fridge.

Nutrition Facts : Calories 189 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 361 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving

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