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.

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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.
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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?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy vegetable recipes for you to choose from, including:

• Brussel Sprouts with Bacon and Mushrooms
• Broccoli Cauliflower Bake
• Summer Vegetable Tian
• Southwest-Style Blackeyed Peas

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 (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.

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

Use your leftovers to make yummy Mashed Potato Loaded Fritters, filled with bacon, green onions, cheddar cheese, & coated with crispy panko crumbs!

I love potatoes! We always enjoy baked potatoes, mashed potatoes, chili and cheese stuffed spuds, potato hash with rosemary, loaded hash browns-waffle-style, au gratin potatoes, and our family favorite, potato salad!

The question is… what can you make with mashed potato leftovers? We usually have a small amount left over after a big meal. Well, I was wondering the same thing when I had some leftovers a while ago. I put on my thinking cap, and came up with this recipe for mashed potato loaded fritters, made them, and thought they were fantastic!

Here’s how easy it is to make this tasty side dish using leftover mashed potatoes. I even used leftover cooked bacon, too! The results were worth it, because the fritters turned out to be quite delicious!

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

Prepare The Mashed Potato Loaded Fritters

Place mashed potatoes, crumbled bacon, green onions, regular bread crumbs, flour, egg, salt, pepper, garlic powder and cheddar cheese in a medium sized mixing bowl. Stir these ingredients together until all have been fully blended into the mashed potatoes.

Pour the panko crumbs out onto a dinner plate. Divide the potato mixture into 4 equal sized balls, and then shape and flatten them out in your hands to form a patty.

Place the potato patties, one at a time in the panko crumbs on plate, and gently cover all sides with the crumbs, lightly pressing them onto patty to adhere. Once fully coated, set aside and repeat until all 4 potato fritters are covered with panko crumbs.

Time To Cook The Mashed Potato Loaded Fritters!

Now you’re ready to cook them until crispy! Pour enough oil into a large skillet to cover the bottom with about 1/2″ of oil. Heat oil on medium-high heat until very hot (but not smoking!).

Carefully (use a spatula) place each of the mashed potato loaded fritters into the hot oil. You should hear it sizzle when the fritters go into the hot oil. Do not move them once they hit the skillet, to ensure a good pan-searing.

Let the fritters cook for approximately 3 minutes in the hot oil, until the bottom side is deep golden brown and crispy! Carefully turn the fritters to the other side, and continue cooking for an additional 3-4 minutes until golden brown and crispy on the bottom side again.

Once done (and crispy brown on all sides), transfer the mashed potato loaded fritters to a wire rack to drain off any remaining oil. I placed a sheet of aluminum foil under the rack for easy cleanup. Let them drain for just a minute, and then they are ready to serve!

Serve The Mashed Potato Loaded Fritters

To serve these delicious, crispy potato fritters, transfer them to a platter or individual plates. This recipe makes 4 fritters total (1 fritter per serving). Serve hot, and dollop the fritters with sour cream and chopped chives or green onions before serving, if desired.

I definitely recommend topping them with sour cream and chives, because that adds more delicious flavor to this veggie side dish! Grab a fork and dig in! These mashed potato loaded fritters are delicious! They’re crispy on the outside and soft on the inside!

TIP: Be sure to serve these fritters immediately after making them, because they are BEST, when served fresh! They still will taste good, but will lose their crispy crunchiness if allowed to sit for hours or are refrigerated.

Hope you will consider trying these mashed potato loaded fritters! They are a GREAT way to use up those leftover mashed potatoes! Have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes featuring potatoes you might enjoy, including:

• Fully Loaded Potato Soup
• Crispy Homemade Hash Browns
• Cheesy Skillet Potatoes
• Roasted Hasselback 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Mashed Potato Loaded Fritters

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

 

Use your leftovers to make yummy Mashed Potato Loaded Fritters, filled with bacon, green onions, cheddar cheese, & coated with crispy panko crumbs!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: mashed potato loaded fritters

Servings: 4 fritters

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1¼ cups mashed potatoes (prepared)
• 2 slices bacon (pre-cooked) , crisp and crumbled
• 1 large egg
• 1 stem scallion (green onion) , sliced (green & white parts)
• ¼ cup cheddar cheese
• 3 Tablespoons dry bread crumbs (regular)
• 1 Tablespoon all purpose flour
• ⅛ teaspoon salt, pepper, and garlic powder ( ⅛ tsp. each)
• vegetable oil , enough to cover skillet with 1/2 inch
• 1 cup PANKO bread crumbs , to roll fritters in
• sour cream and chopped chives (OPTIONAL, for garnish)

US Customary - Metric

Instructions

1. Place mashed potatoes, crumbled bacon, green onions, regular bread crumbs, flour, egg, salt, pepper, garlic powder and cheddar cheese in a medium sized mixing bowl. Stir together until all ingredients have been fully blended into mashed potatoes.

2. Pour panko crumbs out on a dinner plate. Divide the potato mixture into 4 equal sized balls, and then shape/flatten them out in your hands to form a patty. Place patties, one at a time in the panko crumbs, and gently cover all sides, turning and lightly pressing them onto patty to adhere. Once fully coated, set aside. Repeat until all fritters are covered with panko crumbs.

3. Pour enough oil into a large skillet to cover the bottom with about 1/2" of oil. Heat oil on medium-high heat until very hot (but not smoking!). Carefully (use a spatula) place each of the mashed potato loaded fritters into the hot oil. You should hear it sizzle.. Do not move them once they hit the skillet, to ensure a seared crust on the outside. Let fritters cook for approx. 3 minutes, until the bottom is deep golden brown and crispy! Carefully turn the fritters to other side, and continue cooking an additional 3-4 minutes until golden brown and crispy on the bottom. Once done (and crispy brown on all sides), transfer fritters to a wire rack to drain off any excess oil. I placed a sheet of aluminum foil under the rack for easy cleanup. Let them drain for just a minute, and then they are ready to serve!

4. Place potato fritters on a platter or individual plates. Serve hot, and dollop each fritter with sour cream and some chopped chives or green onions, if desired (recommended). Enjoy!

Recipe Notes

Caloric calculation does not include optional garnish of sour cream and chives.

Nutrition Facts

Mashed Potato Loaded Fritters

Amount Per Serving (1 fritter)

Calories 290 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 64mg21%

Sodium 390mg17%

Potassium 290mg8%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 147IU3%

Vitamin C 15mg18%

Calcium 105mg11%

Iron 2mg11%

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

Here’s one to pin on your Pinterest boards!

Quick broccoli in vinaigrette is a fast, easy way to serve a tasty veggie side dish! Enjoy steamed broccoli, drizzled with a tangy balsamic dressing.

Do you ever get tired of the same old vegetable side dishes, and long for something that’s not too difficult to make, but tastes good? I do, so when I saw this recipe for quick broccoli in vinaigrette in a really old “Cooking Light” cookbook, I knew I had to give it a try!

This recipe is so incredibly easy! Broccoli spears are steamed, and then are enhanced, flavor-wise, by topping them with a homemade balsamic vinaigrette. The vinaigrette only takes a few minutes to whip up, with very common ingredients. The tangy addition of this vinaigrette imparts unique flavor to otherwise “routine” broccoli!

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

Making A Dressing For The Broccoli in Vinaigrette Is EASY!

To make the easy vinaigrette, measure balsamic vinegar, dijon mustard, olive oil, salt and pepper into a small bowl. Use a whisk or a fork to blend these ingredients together, until completely blended. Set vinaigrette aside while you steam the broccoli.

Prepare The Broccoli

Trim the leaves, and cut off the really tough ends of the broccoli. Give the broccoli a quick rinse, then cut the broccoli into spears. Place the broccoli spears into a steamer basket or rack, and steam (covered) over boiling water for 5 minutes. When done, the broccoli should be crisp/tender in texture.

NOTE: My photos only show HALF of the broccoli the recipe calls for – only my hubby and I were going to eat this! The recipe (as written in the printable recipe card at the bottom) will serve 6.

Immediately transfer the steamed broccoli out of the steamer and onto a serving plate. Drizzle the broccoli spears with the balsamic vinaigrette, using all of it.

Serve The Quick Broccoli in Vinaigrette

Sprinkle the broccoli with white sesame seeds for garnish, if desired. Serve the broccoli in vinaigrette immediately. Hope you enjoy it!

I hope you will consider trying this totally EASY vegetable side dish! If you enjoy broccoli like we do, be sure to check out my recipes for Broccoli Salad, Bacon Broccoli Quiche, and Broccoli Cauliflower Bake! Have a GREAT day!

Looking For More VEGGIE SIDE DISH Recipes?

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

• Summer Vegetable Tian
• Grilled Asparagus with Lemon and Parmesan
• Loaded Grilled Cauliflower
• Brussel Sprouts with Bacon and Mushrooms

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

Original recipe source: “Cooking Light 1994 Cookbook”, published by Oxmoor House, Inc., 1993, page 49

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Quick Broccoli in Vinaigrette

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Quick broccoli in vinaigrette is a fast, easy way to serve a tasty veggie side dish! Enjoy steamed broccoli, drizzled with a tangy balsamic dressing.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli in vinaigrette

Servings: 6

Calories Per Serving: 55 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ pounds fresh broccoli
• 2 Tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• ½ teaspoon olive oil
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 1 Tablespoon sesame seeds (optional, for garnish)

US Customary - Metric

Instructions

1. To make vinaigrette, measure balsamic vinegar, dijon mustard, olive oil, salt and pepper into a small bowl. Use a whisk or a fork to blend ingredients together, until completely blended. Set vinaigrette aside while you steam broccoli.

2. Trim the leaves, and cut off really tough ends of the broccoli. Give broccoli a quick rinse, then cut into spears. Place broccoli spears into a steamer basket or rack, and steam (covered) over boiling water for 5 minutes. When done, the broccoli should be crisp/tender in texture.

3. Immediately transfer the steamed broccoli out of steamer and onto a serving plate. Drizzle the broccoli spears with the balsamic vinaigrette, using all of it. Sprinkle with sesame seeds, if using. Serve hot, and enjoy!

Nutrition Facts

Quick Broccoli in Vinaigrette

Amount Per Serving (1 g)

Calories 55 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 97mg4%

Potassium 371mg11%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 4g8%

Vitamin A 706IU14%

Vitamin C 101mg122%

Calcium 66mg7%

Iron 1mg6%

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

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