Broccoli Cheddar Casserole

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.

With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can't go wrong with this Broccoli Cheddar Casserole!

 Broccoli Cheddar Casserole 

PRINTABLE RECIPE HERE

Ingredients for Broccoli Cheddar Casserole

1 lb. frozen broccoli florets

8 oz. shredded sharp cheddar

4 cups cooked white rice

1 small yellow onion, diced 

1/2 tsp minced garlic

3 Tbsp butter 

3 Tbsp Clabber Girl Corn Starch 

2 cups milk 

1/2 tsp salt

1/4 tsp paprika

1/4 pepper

Directions for Broccoli Cheddar Casserole 

1. Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation. 

2. Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside. 

3.  In a small pan, to make the sauce, add the diced yellow onion, the minced garlic, and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

4. Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

5.  Add the salt, paprika, and pepper to the sauce mixture and stir together until well mixed in.

6.  Add the sauce mixture to the broccoli mixture and mix together until coated well with the sauce mixture.

7. Pour the casserole ingredients in to a well greased 9 x 13 pan. Then add the remaining cheese over top of the casserole.

8. Bake at 350 degrees F for 35 to 40 minutes.

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Harvest Hash, Sweet Potatoes and Brussels Sprouts

Are you looking for a simple side dish that is flavorful and able to feed a crowd? This Sweet Potatoes and Brussels Sprouts dish is packed full of flavor.  Brussels sprouts, sweet potatoes, bacon, a hint of apple, and thyme come together so nicely in this delicious and savory side dish. This dish is everything you're craving for the fall season, or anytime really.

The garden changes so many times throughout the growing season. Fall is one of my favorite times to harvest some of the finest vegetables from the garden. Sweet potatoes and brussels sprouts grow all season long and it's so rewarding to harvest them in the fall.

This Harvest Hash, Sweet Potatoes and Brussels Sprouts recipe is super easy to prepare and make. It makes for a great side dish for any meal, as well as can feed a crowd your next holiday gathering. A colorful dish loaded with flavor that is sure to impress.

Harvest Hash, Sweet Potatoes and Brussels Sprouts

PRINTABLE RECIPE HERE

Ingredients for Harvest Hash, Sweet Potatoes and Brussels Sprouts

2 tbsp olive oil

1 1/2 lb sweet potatoes, peeled and cubed

1 lb brussels sprouts, cleaned and halved

1 small onion, chopped

1 apple, peeled and cubed, 

5 slices of bacon, browned and crumbled

1 tsp thyme

1/2 tsp minced garlic

Directions for Harvest Hash, Sweet Potatoes and Brussels Sprouts

1. Cook the bacon in a skillet over medium heat until it is crisp and browned. Transfer bacon to a paper towel lined plate to cool, set aside. 

2. Using a large sauce pan, heat the olive oil over medium heat. Add the sweet potatoes, brussels sprouts, and onion. Cook until crisp-tender, stirring occasionally, about 10 minutes or until the sweet potatoes are tender with a fork, and onion is looking translucent. 

3. Stir in apples, thyme, garlic, and cook for about a minute more. 

4. Add in the reserved crumbled bacon pieces and stir in all together. Serve warm.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Crock Pot Cowboy Beans

Are you looking for a great side dish to feed a crowd? Crock Pot Cowboy Beans are a delicious Southern-Style bean and one of the best comfort foods. This recipe is packed with three different beans, flavorful bacon, ground beef, and flavors of tasty sweetness.

Bring these Crock Pot Cowboy Beans as a side dish for your next cookout, family reunion, or tailgating party. They will sure be a hit! This hearty dish is easy to prepare and make right in your crock pot. Nothing says summer BBQ or get-together like some slow cooked beans!

A few weeks ago, we had our County 4-H Fair! I always like to plan ahead on some meals for our family to have during the week. So when I was thinking of some sides to make for the week, these Cowboy Beans came to mind. They are quick to throw together, they feed a crowd, and the leftovers freeze well for later. On busy show days, it's nice to have some food prepared and ready for the lunch break. These beans and some grilled hot dogs were perfect!

Since the freeze up well, the left overs I froze and saved for the following weekend when we headed to the lake and stayed in a cabin with family. We enjoyed the beans there as well.

These Cowboy Beans will be great for fall tailgate parties and meals in the field during harvest as well! I love using my Indianapolis Colts Crock Pot and it will be perfect this! This recipe makes a ton of beans so it's perfect for serving a crowd.

Crock Pot Cowboy Beans 

PRINTABLE RECIPE HERE

Ingredients for Crock Pot Cowboy Beans 

1 lb ground beef

1 lb bacon, cooked and crumbled

3 -15 oz cans kidney beans

2 - 15 oz cans white beans 

3 - 15 oz cans pork and beans 

1/2 cup chopped onion 

1 cup brown sugar

1 cup ketchup 

4 tbsps yellow mustard 

Directions for Crock Pot Cowboy Beans 

1. In a large skillet, cook the ground beef and onions until the meat is browned. Remove and drain any grease. 

2. Cook the bacon to crispy and crumble to pieces

3. Drain and rinse the cans of kidney beans and  white beans. 

4. Combine all the cans of beans, ground beef and onions, and the crumbled bacon ingredients in your crock pot. 

5. Cook for 4 hours on high. 

Ready to serve and enjoy!