Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

If you’re on the hunt for a simple potato side dish for a meal, may I suggest these delicious, yet simple, cheesy skillet potatoes? Potatoes are par-boiled for several minutes to soften, then seared in butter in a skillet, seasoned, and topped with cheese, fresh chives, and a nice dollop of sour cream, to finish.

This recipe is one I just kind of made up “on the fly”, while trying to figure out a NEW way to serve potatoes for one of our meals. It is fairly simple to prepare, and looks and tastes really good, too! Here’s how to make this side dish:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

What Potatoes Should I Use?

We LOVE making this easy side dish using either Yukon gold or German butterball potatoes. They are fairly small, which works well for this dish. Both varieties have a naturally “buttery” flavor to them already, and a slightly yellow hue (especially butterballs). You could also use red potatoes if necessary, (but we prefer Butterballs or Yukons golds for their creamy color and flavor).

I recently dug up over 7 pounds of German butterball potatoes in some half-barrels in our little backyard raised bed garden. I last planted potatoes 5 years ago, but several “volunteer” plants still pop up each summer, so we’ve harvested lots of butterballs every year since then. HOORAY! I used several of our harvested German butterball potatoes to photograph the “how-to’s” of this recipe.

Prepare The Potatoes

The potatoes need to be par-boiled before “cooking” in the skillet. It’s easy. Par-boiling is simply a quick method used to partially cook food in boiling water to reduce the total cooking time (especially good for hard, dense potatoes).

Par-boiling helps soften the food, but doesn’t allow it to get cooked all the way through. This process also helps remove a bit of the sugars found in potatoes naturally. Place the clean potatoes in a pot of boiling water (enough to cover potatoes) and gently boil for 8-9 minutes. You should be able to insert a knife into the potatoes easily when finished.

Drain, and rinse the potatoes in cold water to help stop the cooking process, once done. Once cool enough to handle, remove the peel from the potatoes (see how YELLOW the butterballs are?). Slice each potato into 1/4″ slices, and set aside.

Cooking Cheesy Skillet Potatoes

Melt 3 Tablespoons of butter on medium-low heat in a large skillet. Add the sliced potatoes, trying to keep them in a single layer, if possible. Cook for 3-4 minutes without turning (this allows them to get a bit crispy on the bottom). Season by sprinkling potatoes lightly with salt, black pepper, and garlic powder.

Turn the potatoes to cook the other side. Cook for 3-4 more minutes. The potatoes are done once golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

As soon as the potatoes are “done”, remove the skillet from the heat source. Sprinkle the top of the potatoes with the grated cheddar cheese. Place a skillet lid or foil over the top of the skillet for about a minute.

The cheese will melt quickly while the potatoes are hot. Once the cheese has melted, remove lid. Sprinkle cheesy skillet potatoes with chopped fresh chives. They will add color and flavor to the dish.

Serve Cheesy Skillet Potatoes

To serve, place portions onto serving plates, and place a dollop of sour cream on top of each portion. Serve while potatoes are hot, and enjoy this simple, but yummy side dish.

I hope you enjoy this veggie side dish. It doesn’t take too long to prepare, and the cheesy skillet potatoes sure taste good! Thank you for stopping by, and I sincerely hope you will visit again soon. Have a great day.

Looking For More Side Dishes Using Potatoes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few side dish recipes that feature potatoes, including:

• Potato Salad
• Mashed Potato Loaded Fritters
• Au Gratin Potatoes

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: my brain. my hungry brain.

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Cheesy Skillet Potatoes

Prep Time

13 mins

Cook Time

7 mins

Total Time

20 mins

 

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: cheesy skillet potatoes

Servings: 4

Calories Per Serving: 276 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 medium Yukon Gold or Butterball potatoes
• 3 Tablespoons butter
• ¼ teaspoon salt and black pepper (EACH) , to taste
• ⅛ teaspoon garlic powder
• ¼ cup grated cheddar cheese , or more if preferred
• 1 Tablespoon chopped fresh chives
• 2 Tablespoons light sour cream , for garnish

US Customary - Metric

Instructions

1. Place clean potatoes in a pot of boiling water (enough to cover potatoes). Gently boil for 8-9 minutes. You should be able to insert a knife into a potato easily when finished. Drain, and rinse potatoes in cold water, once done. Once cool enough to handle, peel potatoes. Slice potatoes into 1/4" rounds; set aside.

2. Melt butter in a large skillet on medium-low heat. Add potatoes, keeping them in a single layer, if possible. Cook 3-4 minutes without turning. Season lightly with salt, black pepper, and garlic powder. Turn potatoes to cook the other side. Cook about 3-4 minutes. Potatoes are done when golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

3. Immediately remove skillet from heat. Sprinkle potatoes with cheese. Place a skillet lid or foil over skillet for 1 minute. Once cheese has melted, remove lid. Transfer portions to plates. Sprinkle with chopped fresh chives, and a dollop of sour cream. Enjoy.

Nutrition Facts

Cheesy Skillet Potatoes

Amount Per Serving (1 (1/4 of total))

Calories 276 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 32mg11%

Sodium 281mg12%

Potassium 907mg26%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 385IU8%

Vitamin C 42mg51%

Calcium 87mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Looking for a flavorful vegetable side dish that doesn’t take too long to prepare, and tastes great? May I suggest this cauliflower mushroom skillet, which can be on the table in just under 25 minutes? It’s DELICIOUS.

Fresh ingredients abound in this simple vegetable side dish recipe. It is a definite low-carb dish, and it “plays well” with most main dishes, including chicken, beef, pork and fish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Cauliflower Mushroom Skillet

Heat butter and olive oil in a large skillet (on medium-high heat) until the butter has melted.  Add the chopped onions to the skillet, and cook them, stirring occasionally for about 3-4 minutes, until light golden brown and softened.

TIP: If you prefer, you can substitute ghee for the butter. **You can also make this dish vegan (if desired) by using all olive oil, instead of the butter OR ghee.**

Add whole, cleaned mushrooms (with stems trimmed) to the butter and onion mixture in the skillet. Cook the mushrooms for about 4 minutes (still on medium-high heat). Turn the mushrooms occasionally, letting get nice and golden brown in color on all sides.

Add the cauliflower florets (all about the same size) to the skillet, and cook for 9-10 minutes. At the end of the cooking time, the mushrooms should be browned nicely, and the cauliflower should be golden brown. The edges of the cauliflower florets should also be a bit crispy! Bottom line… get those veggies browned on all sides as best you can.

Add The Vegetable Stock

Now it’s time to add the vegetable stock (or chicken stock, if using) to the veggies in the skillet. Keep the heat on medium-high heat after you add the stock to the pan. Let it cook for 2-3 minutes (stirring occasionally), until the liquid has slightly reduced in volume.

The final step is to add HALF (1 Tablespoon) of the chopped fresh parsley, minced garlic cloves, and chopped fresh thyme leaves to the skillet. Stir all the ingredients together, and continue to let cook for about 30 seconds, then remove the pan from the heat. TIP: Don’t let it cook too long or the minced garlic might burn and become bitter (and you do not want that to happen)!

Season To Taste

Season the dish with salt and pepper, to suit your personal taste, and then transfer the hot veggies to a serving dish. Now you’re almost ready to enjoy this yummy veggie side dish!

Time To Serve The Cauliflower Mushroom Skillet

To serve the finished cauliflower mushroom skillet, sprinkle the top of the veggies with the reserved Tablespoon of chopped parsley. Make sure to serve this dish quickly after removing it from the heat, so it stays nice and hot! You should have enough veggies for 4 small servings. YUM.

I truly hope you enjoy this simple, but delicious cauliflower mushroom skillet. The dish has a good amount of flavor, and some yummy, “good for you” veggies! Thank you for stopping by for a visit. Have a wonderful rest of the day.

Looking For More VEGGIE SIDE DISH RECIPES?

You can find all of my vegetable side dishes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes for vegetables, including:

• Loaded Grilled Cauliflower
• Easy Creamed Spinach
• P.F. Chang’s Spicy Green Beans (copycat)
• Skillet Zucchini, Mushrooms and Peppers with Parmesan

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Christina, at: eatwell101.com/garlic-mushrooms-cauliflower-recipe

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Cauliflower Mushroom Skillet

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: cauliflower mushroom skillet

Servings: 4

Calories Per Serving: 186 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon extra virgin olive oil
• 4 Tablespoons unsalted butter (substitute ghee, if desired)
• ½ medium yellow onion , chopped
• 1 pound button mushrooms , cleaned, stems trimmed off
• ½ head cauliflower , cut into uniform-sized florets
• 3 Tablespoons vegetable or chicken stock (low sodium)
• 2 Tablespoons fresh parsley , chopped
• 1 teaspoon fresh thyme leaves , chopped
• 4 cloves garlic , minced
• salt and pepper, to taste

US Customary - Metric

Instructions

1. Heat butter and olive oil in a large skillet (medium-high heat) until butter melts.  Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.

2. Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.

3. Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.

4. Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!

Recipe Notes

Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.

Nutrition Facts

Cauliflower Mushroom Skillet

Amount Per Serving (1 (1/4 of total))

Calories 186 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 30mg10%

Sodium 76mg3%

Potassium 619mg18%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 4g4%

Protein 5g10%

Vitamin A 566IU11%

Vitamin C 42mg51%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

I first tried creamed spinach many, many years ago in Southern California, at a restaurant called Gullivers. It was a standard side dish served with their famous prime rib, and whoa… was it good!

Granted- creamed spinach is not the most drool-worthy dish to look at, but it sure tastes great! Many other restaurants serve this simple (but yummy) side dish, too. If you’ve never tried it, you may be surprised at just how good it is!

I found this recipe years ago in one of my old cookbooks. This particular recipe is a copycat recipe for the creamed spinach that has been a signature side dish at another famous restaurant: Ruth’s Chris Steak House (with over 100 locations in the U.S. Mexico, and Canada).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

The Origins Of This Recipe

The restaurant chain was founded in 1965 by Ruth Fertel, a single mom, who bought a steak house (Chris Steak House) that was for sale.

She bought it as a business opportunity, even though she didn’t know too much about running a restaurant (or cooking steaks). She taught herself how to do both, and her restaurant became a local success from her very first opening day.

Now 55 years later, this restaurant chain is still enjoying widespread success, and their creamed spinach is still on the menu as a Ruth’s Chris Steak House classic side dish. Guess what? It’s really EASY to make this copycat recipe at home… here’s how:

How To Make Easy Creamed Spinach

The recipe calls for frozen chopped spinach, which is extremely convenient, and a wonderful time saver! Place a 9-10 ounce package of frozen chopped spinach in a medium saucepan, and cook according to the package directions.

The frozen spinach is cooked with a little  water in a covered saucepan in a very short amount of time. Once done cooking, drain or squeeze out all the liquid out of the spinach.

I use a strainer for this step. Place the cooked spinach into a strainer that is set over a bowl (to catch all the drained juice). Press on the spinach with the back of a spoon to help press out the juice.

It’s important to get rid of as much juice as possible. Discard the juice when done, and set the spinach aside.

Cooking The Creamed Spinach

Melt the butter in a large skillet, stirring it occasionally so it won’t burn. Once the butter has melted, add flour to the skillet, and whisk the flour into the melted butter, until smooth.

Pour heavy whipping cream into the skillet, whisking to combine the ingredients. Cook the cream sauce on medium low heat for 2-3 minutes, stirring constantly, until the sauce thickens. Be careful to not let the sauce come to a boil after adding the whipping cream.

Now it’s time to add the cooked, drained spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the skillet.

Stir well, to combine. Continue cooking the easy creamed spinach for 2-4 minutes, stirring often, until fully combined and heated through.

Ready To Serve Easy Creamed Spinach

Once the creamed spinach is fully mixed and heated through for 2-4 minutes, it is ready to serve! Give it a quick taste, and add additional salt, if desired, to suit your taste.

Make sure the spinach is hot, place it in a serving dish, and enjoy! This veggie side dish will compliment a lot of meat entrees, but we enjoy it the most served alongside a grilled steak (or prime rib, in a restaurant!).

The recipe as written makes 4 servings. Any leftovers you might have may be covered and stored in the refrigerator for 2-3 days. Place in a microwave to reheat, and then give it a good stir.

I really hope you enjoy this delicious, yet simple, creamed spinach side dish! Thank you for stopping by, and sincerely trust you have a wonderful day. 

Looking For Other Vegetable Side Dishes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have quite a few yummy recipes, including:

• Oven Roasted Veggies
• Lemon Hazelnut Green Beans
• Broccoli Corn Casserole
• Apple Pecan Stuffed Acorn Squash

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published by The Penguin Group in 1997, page 263

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Easy Creamed Spinach

Prep Time

17 mins

Cook Time

0 mins

Total Time

17 mins

 

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: easy creamed spinach

Servings: 4

Calories Per Serving: 182 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 9-10 ounces frozen chopped spinach
• 2 Tablespoons butter
• 1½ Tablespoons all purpose flour
• ½ cup heavy whipping cream
• ¼ teaspoon salt , plus more to taste, if desired
• 1 pinch black pepper/nutmeg/cayenne pepper , 1 generous pinch per spice

US Customary - Metric

Instructions

1. Place frozen chopped spinach in a medium saucepan; cook according to package directions. Once done, drain or squeeze out all liquid from spinach. Place spinach in a strainer set over a bowl (to catch drained juice). Press spinach with the back of a spoon to drain as much juice as possible. Set aside.

2. Melt butter in a large skillet, stirring occasionally so it won't burn. Add flour; whisk flour into butter until smooth. Add whipping cream to skillet, whisking to combine. Cook sauce on medium low heat for 2-3 minutes, stirring constantly, until sauce thickens. Do not let sauce come to a boil.

3. Add spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the sauce. Stir well. Continue cooking for 2-4 minutes, stirring often, until ingredients are fully combined and heated through. Serve hot, and enjoy.

4. Store any leftovers (covered) in refrigerator for 2-3 days; they can be reheated in microwave.

Recipe Notes

Original recipe source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published by The Penguin Group in 1997, page 263

Nutrition Facts

Easy Creamed Spinach

Amount Per Serving (1 (1/4 of total))

Calories 182 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 56mg19%

Sodium 254mg11%

Potassium 243mg7%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 8092IU162%

Vitamin C 4mg5%

Calcium 102mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Orange Glazed Carrots are a simple but delicious side dish, featuring buttery, marmalade coated carrots, pecans, fresh ginger and cinnamon!

Most of my life I have not been a huge fan of cooked carrots. We enjoy them in casseroles, or cooked with a pot roast, and have occasionally oven-roasted them (see here for my recipe). I think they taste pretty good cooked or roasted, it’s just not my favorite way to eat them.

Well, my opinion of cooked carrots changed recently because of THIS recipe for orange glazed carrots! The recipe uses frozen carrots, which is really convenient, too!

Oh. My. Goodness. These little orange things are so good I could have eaten the entire bowl of ’em by myself! But I didn’t (thank goodness!).

Cooked sliced carrots are coated in a simple marmalade glaze that also has cinnamon, butter, pecans, and finely grated ginger. Whoa… this veggie side dish is a treat for the taste buds! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First – Cook the Carrots!

Cook the frozen sliced carrots, according to the package instructions. Using frozen sliced carrots makes this recipe sooo easy! When done, drain the water out of the pan. Set the carrots aside while you cook the marmalade glaze.

Making The Orange Marmalade Glaze Is EASY!

Melt the butter in a skillet on low heat. Add orange marmalade to the melted butter (I used my homemade!), and stir to combine. Continue to keep the heat on very low while you make the orange marmalade glaze.

Once the two ingredients are combined, grate fresh ginger into the glaze. Use a micro-plane or the very small section of your hand held box grater to do this.

Now add the chopped pecans, and stir everything to combine, while still cooking on low heat.

Add the cooked, well-drained carrots to the skillet. Stir well, to coat the carrots with the sweet, sticky orange glaze.

Final Step!

The last thing you need to do is sprinkle the cinnamon over the carrots and stir well, to combine all the ingredients with that wonderful glaze.

Cook the orange glazed carrots until everything is fully heated through, and then it’s ready to eat! The glaze should be covering all the carrots, and be really hot at this point!

Time To Serve The Orange Glazed Carrots!

Carefully transfer the hot, orange glazed carrots to a serving bowl. Now this simple side dish is ready to dig into, alongside your favorite dinner entree! We enjoyed it alongside juicy pork tenderloin slices.

The buttery carrots will be tender, slightly sweet from the orange marmalade, and those yummy pecans give them a bit of crunch! Fresh ginger and cinnamon provide extra flavor to this yummy vegetable dish!

This Recipe Can Also Be Made In A Slow Cooker

This recipe can also be adapted to prepare in a slow cooker, using fresh, sliced carrots. I have included those instructions in the NOTES section of the printable recipe card at the bottom of this page, for your convenience!

Well, I trust you enjoy making and eating these yummy orange glazed carrots. They compliment many main dishes, and I hope you (and those you love), will really like them. Have a wonderful day, and may God bless you.

Looking For More VEGGIE SIDE DISHES?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. A few favorite veggie side dishes include:

• Broccoli Cauliflower Bake
• Carrot Ribbon Salad
• Browned Butter Green Beans with Toasted Almonds and Red Peppers
• Brussel Sprouts with Bacon and Mushrooms
• Spiralized Carrot Salad in Lemon Ginger Dressing

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Unknown (found handwritten on a 3×5 card in an OLD recipe box)

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Orange Glazed Carrots

Prep Time

8 mins

Cook Time

5 mins

Total Time

13 mins

 

Orange Glazed Carrots are a simple but delicious side dish, featuring buttery, marmalade glazed carrots, pecans, fresh ginger and cinnamon!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: orange glazed carrots

Servings: 4

Calories Per Serving: 180 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 ounces frozen sliced carrots
• 3 Tablespoons butter
• 3 Tablespoons orange marmalade
• 1 teaspoon finely grated fresh ginger
• 2 Tablespoons chopped pecans (or walnuts)
• ⅛ teaspoon cinnamon

US Customary - Metric

Instructions

1. Cook frozen sliced carrots until tender, according to package instructions (usually 6-8 minutes). When done, drain water from pan. Set carrots aside.

2. Make The Glaze: Melt butter in a skillet, on very low heat. Add orange marmalade, and stir to combine. Continue to cook on low heat. Add finely grated fresh ginger, followed by the chopped pecans, stirring to combine.

3. Now add the cooked, drained carrots to the skillet. Stir well, to coat carrots with glaze. Sprinkle with cinnamon. Stir to combine, and heat on low until the carrots are fully heated through. Serve hot, and enjoy!

Recipe Notes

NOTE: This recipe can also be made in a slow cooker. Place 6 peeled, sliced FRESH carrots with other ingredients into slow cooker, and cook on LOW HEAT for 2-3 hours, or until carrots have become tender.

Nutrition Facts

Orange Glazed Carrots

Amount Per Serving (1 g)

Calories 180 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 142mg6%

Potassium 294mg8%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 13g14%

Protein 2g4%

Vitamin A 14471IU289%

Vitamin C 6mg7%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!

Over 40 years ago I got a recipe box, and started keeping track of ideas I found in magazines, books, etc. I would quickly scrawl them out on a 3×5 index card, and then file them away to cook “someday”.

Well… this recipe for broccoli corn casserole is one of those recipes! Recently I went rooting around in this very old recipe box, looking for ideas, and found this one.

Now it didn’t have the recipe source on it (had no idea so many years ago that I would blog about food), so I don’t know where it came from.

What I CAN tell you is that this broccoli corn casserole is EASY TO MAKE AND YUMMY. Cream-style corn, frozen or fresh broccoli, onion, egg, and simple spices are the foundation of this simple side dish!

The ingredients are mixed together, then the casserole is topped with a buttery topping and baked until done. It’s delicious! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Little Bit Of Prep

Two things need to be done before assembling the casserole. I found it easy to do both at the same time, which shaved some time off the prep.

Cook broccoli florets whether you will be using frozen or fresh. EASY. Once cooked, you can cut them into smaller pieces.

In a separate skillet, cook the chopped onions for about 4-5 minutes until cooked through (no need for oil or anything!). Set broccoli and onions aside.

Assemble The Broccoli Corn Casserole

Okay… now it’s time to put this simple casserole together! Grab a medium sized mixing bowl, and add a can of cream-style corn, the cooked broccoli, onions, salt, pepper, and garlic powder.

Stir these ingredients together until fully combined. Once combined, add a well-beaten egg to the mixture, and stir, to incorporate.

NOTE: The reason to add the egg AFTER everything else is combined is so the onions and broccoli have cooled a bit, so the egg won’t scramble when added.

Spray a 1½ quart oven-safe dish with non-stick cooking spray. Pour the broccoli corn casserole ingredients into the dish.

Add The Buttery Crumb Topping

Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. I used Ritz crackers, but you can certainly use what you have available.

Once the crackers are crushed well, mix the crumbs with melted butter until a nice topping comes together. Sprinkle the crumb topping evenly over the surface of the casserole.

Bake The Bacon Corn Casserole

Place the dish onto the middle rack of a preheated 350°F oven, and let the veggie casserole bake for 30-35 minutes. When done, the crumb topping should be light golden brown and any liquid should be bubbly around the edges.

If you want the topping to be more deeply browned, leave the dish on the middle rack and turn the oven broiler on for just a couple minutes. Keep an eye on it!

Time To EAT!

Once the broccoli corn casserole is finished baking, remove it from the oven. Place the dish on a wire rack and let it cool for about 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking.

The veggie casserole will pair nicely with chicken, pork beef or fish. I served it with some simple Cajun chicken strips this time, and it was a wonderful side dish!

Leftovers can be stored (covered) in the refrigerator for several days. The casserole can be reheated in the oven or the microwave.

Hope you enjoy this simple side dish! We really did, and love the fact that it is so very easy to make! Have a wonderful day, and thanks for visiting. Come back soon!

Looking For More Vegetable Dishes?

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• Broccoli Cauliflower Bake
• Summer Vegetable Tian
• Southwest-Style Blackeyed Peas

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Original recipe source: unknown (recipe found on a 3×5 index card in an old recipe box).

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Broccoli Corn Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Broccoli Corn Casserole is a delicious, easy to prepare, baked veggie side dish, with corn, broccoli, onions, spices, and a buttery crumb topping!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli corn casserole

Servings: 6

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 14.75 ounces cream style corn (canned)
• 10 ounces broccoli, cooked , fresh OR frozen
• 1 large egg , beaten
• 1 small brown onion , chopped and sauteed
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 2 Tablespoons butter , melted
• ½ cup crackers (crushed) , I used 10 Ritz crackers

US Customary - Metric

Instructions

1. Cook broccoli florets (frozen or fresh). Once cooked, cut them into smaller pieces. In separate skillet, cook onions for 4-5 minutes until cooked through (no need for oil). Set broccoli and onions aside.

2. In a medium bowl, add corn, broccoli, onions, salt, pepper, and garlic powder. Stir these ingredients together until combined. Add a beaten egg to the mixture, and stir until incorporated. NOTE: Add egg AFTER everything else is combined so onions and broccoli have cooled a bit, so the egg won't scramble when added. Spray a 1½ quart oven-safe dish with non-stick cooking spray, and then pour casserole ingredients into dish.

3. Place crackers in a resealable plastic bag, and finely crush them using a rolling pin or mallet. Once crushed well, mix crumbs with melted butter to combine. Sprinkle crumb topping evenly over surface of casserole.

4. Place dish onto the middle rack of a preheated 350°F oven, and bake for 30-35 minutes. When done, crumb topping should be golden brown and casserole should be bubbly around the edges. TIP: If you want topping to be deeply browned, leave the dish on middle rack and turn broiler on for a couple minutes. Keep an eye on it! Remove dish from oven. Place dish on wire rack to cool for 5 minutes before serving. This allows time for the casserole to firm up just a bit after cooking. Serve, and enjoy! Store leftovers (covered) in refrigerator.

Recipe Notes

For the cracker topping, I used Ritz crackers, but almost any type of cracker will work.

Nutrition Facts

Broccoli Corn Casserole

Amount Per Serving (1 g)

Calories 143 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 45mg15%

Sodium 499mg22%

Potassium 279mg8%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 514IU10%

Vitamin C 46mg56%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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