BROCCOLI CARROT POTATO RECIPE RECIPES

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HAM, POTATO AND BROCCOLI CASSEROLE RECIPE | ALLRECIPES



Ham, Potato and Broccoli Casserole Recipe | Allrecipes image

This is a great, easy to make, and nutritious casserole. You can add some macaroni pasta or try seasoning the potatoes before you bake. Put this dish in the freezer and bake whenever you're too lazy to cook! Can also be made with leftover cooked chicken.

Provided by SURELEE

Categories     Main Dishes    Pork    Ham

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 to 6

Number Of Ingredients 7

1 (16 ounce) package frozen French fries
1 (16 ounce) package frozen chopped broccoli
1?½ cups cooked, cubed ham
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
¼ cup mayonnaise
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.
  • Bake uncovered in preheated oven for 40 minutes.

Nutrition Facts : Calories 502.1 calories, CarbohydrateContent 34.7 g, CholesterolContent 49.3 mg, FatContent 31.2 g, FiberContent 4.4 g, ProteinContent 22.8 g, SaturatedFatContent 10 g, SodiumContent 1625.7 mg, SugarContent 5.5 g

CARROT, SWEET POTATO AND SQUASH SOUP RECIPE | RACHAEL RAY ...



Carrot, Sweet Potato and Squash Soup Recipe | Rachael Ray ... image

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.

Provided by Rachael Ray : Food Network

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 onions, chopped
1 crisp apple, peeled and chopped 
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper 
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted) 
1 pound organic carrots, peeled and chopped  
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

  • Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  • To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Nutrition Facts : Calories 271 calorie, FatContent 10 grams, SaturatedFatContent 3.5 grams, CholesterolContent 10 milligrams, SodiumContent 275 milligrams, CarbohydrateContent 43 grams, FiberContent 7.5 grams, ProteinContent 7 grams, SugarContent 16 grams

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