Peggys Broccoli Casserole Recipes

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EGG AND BROCCOLI CASSEROLE



Egg and Broccoli Casserole image

For years, I've prepared this filling egg casserole-which is delicious for brunch-in my slow cooker. It's an unusual recipe for a slow cooker, but folks always welcome it and go back for seconds wherever I serve it. -Janet Sliter, Kennewick, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h40m

Yield 6 servings.

Number Of Ingredients 9

3 cups 4% cottage cheese
3 cups frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 large eggs, lightly beaten
1/3 cup all-purpose flour
1/4 cup butter, melted
3 tablespoons finely chopped onion
1/2 teaspoon salt
Additional shredded cheddar cheese, optional

Steps:

  • In a large bowl, combine the first 8 ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Stir., Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer reads 160°. Sprinkle with cheese if desired.

Nutrition Facts : Calories 428 calories, Fat 28g fat (17g saturated fat), Cholesterol 297mg cholesterol, Sodium 953mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

PEGGY'S BROCCOLI CASSEROLE



Peggy's Broccoli Casserole image

I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.

Provided by Oaksfan

Categories     Broccoli Side Dishes

Time 1h

Yield 6

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped broccoli
1 (8 ounce) package cream cheese, softened
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup bacon ranch dressing
½ cup sour cream
½ cup mayonnaise
¼ cup chopped onion, or to taste
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese
1 cup herb-seasoned stuffing mix
1 tablespoon melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
  • Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
  • While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g

PEGGY'S BROCCOLI CASSEROLE



Peggy's Broccoli Casserole image

I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.

Provided by Oaksfan

Categories     Broccoli Side Dishes

Time 1h

Yield 6

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped broccoli
1 (8 ounce) package cream cheese, softened
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup bacon ranch dressing
½ cup sour cream
½ cup mayonnaise
¼ cup chopped onion, or to taste
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese
1 cup herb-seasoned stuffing mix
1 tablespoon melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
  • Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
  • While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g

PEGGY'S BROCCOLI SALAD



Peggy's Broccoli Salad image

This is a delicious Broccoli Salad, The recipe was given to me by my daughter Peggy. She has made it for family get togethers and pot lucks. Everyone seems to like it even people that doesn't care for broccoli. Sugar substitute can be used, also nonfat or low-fat mayonnaise and it still tastes great.I used less bacon, light mayonnaise and sliced almonds. Time does not include chilling time.

Provided by Barb G.

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

10 slices bacon (I used less bacon, 5 slices)
1 head fresh broccoli, cut into bite sized pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 cup mayonnaise (I used light mayonnaise)
1 cup sunflower seeds or 1 cup sliced almonds

Steps:

  • Place bacon in a large, deep skillet.
  • Cook over medium heat until evenly brown.
  • Remove bacon to paper towel,cool.
  • Crumble bacon and set aside.
  • In a medium bowl, combine broccoli,onion and raisins.
  • In a small bowl, whisk together the vinegar, sugar and mayonnaise.
  • Pour over broccoli mixture, and toss until well mixed.
  • Refrigerate at least two (2) hours.
  • Before serving, Toss salad with crumbled bacon and nuts.
  • Enjoy.

Nutrition Facts : Calories 528.3, Fat 42.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 607.7, Carbohydrate 30.7, Fiber 4, Sugar 15.2, Protein 11.3

PEGGY'S BROCCOLI SALAD



Peggy's Broccoli Salad image

My mom Peggy lost 67.5 pounds on Weight Watchers and kept it off for over 10 years and was also a WW Leader. She was always looking for new ways to prepare foods so they were enjoyable and healthy. This salad fits the bill and therefore is named in her honor. You can certainly use real sugar or mayonnaise (in the same quantities as listed) but why waste the calories when the light/no sugar version tastes this good? No one at your table will notice anything is missing and they will probably ask you to make it again and again . . . And why not? Not only does it taste great, it is low in calories, and a great way to eat your veggies.

Provided by TSUalum93

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 bunches broccoli (Crowns can be substituted if you prefer just using the florets)
1 red onion
1/4 cup light mayonnaise
1/4 cup red wine vinegar
1/4 cup Splenda granular (sugar substitute)

Steps:

  • Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
  • Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
  • In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
  • Cover the container securely with the lid and shake well.
  • The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
  • Enjoy.

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