BROCCOLI HASH BROWNS RECIPES

Name: Creamy Hash Brown Potatoes
Prep time: 5 min
Cook time: 3 h 30 min
Total time: 3 h 35 min
Yield: 14 servings.
Ingredients: 1 package (32 ounces) frozen cubed hash brown potatoes; 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted; 2 cups shredded Colby-Monterey Jack cheese; 1 cup sour cream; 1/4 teaspoon pepper; 1/8 teaspoon salt; 1 carton (8 ounces) spreadable chive and onion cream cheese

CREAMY HASH BROWN POTATOES RECIPE: HOW TO MAKE IT

Creamy Hash Brown Potatoes Recipe: How to Make It image

Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings. —Julianne Henson, Streamwood, Illinois

Provided by Taste of Home

Categories Side Dishes

Total Time 03 hours 35 minutes

Prep Time 5 minutes

Cook Time 03 hours 30 minutes

Yield 14 servings.

Number Of Ingredients 7

Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream
1/4 teaspoon pepper
1/8 teaspoon salt
1 carton (8 ounces) spreadable chive and onion cream cheese

Steps:

Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well., Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.

Nutrition Facts : Calories 214 calories, FatContent 13g fat (9g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 387mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

SPINACH 'N' BROCCOLI ENCHILADAS RECIPE: HOW TO MAKE IT

Spinach 'n' Broccoli Enchiladas Recipe: How to Make It image

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese, divided
8 flour tortillas (8 inches), warmed

Steps:

Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 246 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 13g protein. Diabetic Exchanges 1-1/2 starch

More about "broccoli hash browns recipes"

CREAMY HASH BROWN POTATOES RECIPE: HOW TO MAKE IT

Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings. —Julianne Henson, Streamwood, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 03 hours 35 minutes
Category Side Dishes
Calories 214 calories per serving

Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well., Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.

See details

SPINACH 'N' BROCCOLI ENCHILADAS RECIPE: HOW TO MAKE IT

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 246 calories per serving

Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

See details

SPINACH 'N' BROCCOLI ENCHILADAS RECIPE: HOW TO MAKE IT

Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

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