Time 45m Yield 8 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 9 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.
Time 45m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot. Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.
Time 55m Yield 8 Number Of Ingredients 10 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.
Time 1h Yield 8-10 servings. Number Of Ingredients 6 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.
Time 45m Yield Serves 2 Number Of Ingredients 10 Steps:
Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later. Meanwhile, heat 1 tbsp oil in a frying pan and cook the leek for 4-5 minutes, or until soft. Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender. To make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and English mustard. Season to taste with salt and pepper. Mix the potatoes, broccoli and leek with the cheese sauce and spoon into an ovenproof dish. Sprinkle the Parmesan cheese over the top and bake in the oven for 20 minutes, or until the top is golden brown and bubbling.
Yield 6 Number Of Ingredients 11 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.
Yield Makes 16 Number Of Ingredients 8 Steps:
Cook broccoli in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer broccoli to bowl. Return water to boil. Add potatoes and cook until tender, about 35 minutes. Drain. Let potatoes stand until cool enough to handle. Peel. Place in large bowl and mash. Finely chop broccoli. Mix broccoli, 1 cup breadcrumbs, egg yolks, Parmesan, salt, and white pepper into potatoes. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gently fold whites into potato mixture. Form mixture into sixteen 2-inch-diameter, 3/4-inch-thick patties. Coat with breadcrumbs; place on baking sheet. Heat 3 tablespoons oil in large skillet over medium heat. Add half of croquettes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat. (Can be made 8 hours ahead. Chill until cold, then cover and keep chilled. Uncover and reheat in 400°F oven 10 minutes.)
More about “potato and broccoli supreme recipes”
Time 1h10m Yield 12-16 serving(s) Number Of Ingredients 8 Steps:
Saute onions, celery, and broccoli in butter. Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese. Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese. Bake in preheated oven at 350 degrees for 1 hour.
