We recently attended an outdoor BBQ where several of the ladies brought side dishes to be added to the BBQ buffet. It was all prearranged, but as guests, we were not asked to bring anything.
One lady brought a large casserole dish which contained white potatoes which had obviously been pre-boiled, then mixed with steamed broccoli. It had some type of cheesy white sauce mixed in and a layer of cheese on top. There was more to it, spices and maybe herbs.
I would like to make it just like the one she brought, if there is such a recipe. I would have asked had I known the people better. Some people are very hesitant to give out their family recipes. I can usually figure out what's in a recipe, but this one has me puzzled.
It didn't taste like anything I've ever eaten before. I know it wasn't curry and I'm fairly certain it wasn't one of the more common spices. It might have been something one of the TV cooks recently came up with. There was no meat in the dish. I would like to know if this sounds familiar to anyone here. If it does, and they have the recipe, would they be willing to share it?
Thank you for help.
By Julia
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It sounds delish, so I'm hoping I don't miss it if someone posts the recipe. Broccoli is our favorite vegetable, but have never eaten it paired with potatoes of any sort.
Songwriter
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Hi Pookarina Julia :-)
Try this website where you type in ingredients on hand. Type in each ingredient one at a time. It will give you sub-choices for each one. Even if you need to guess on a couple of the flavors just keep trying. I hope you find the casserole recipe you're hoping to :-)
Deeli :-)
I decided to do an 'Allrecipes' 'Ingredient Search' too and there are two potato and broccoli casseroles. Let us know if either one of them seem to sound like what you're looking for :-)
allrecipes.com/
allrecipes.com/
The second one sounds extremely easy and yummy to me ;-)
Thank you for the websites Deeli. I checked them
out, but didn't find anything that sounded like
what I'm looking for. I'm just a bit afraid that the
I read the feedbacks to those recipes too, and most
people were commenting on something they'd added
or the fact that the potatoes needed boiling prior
to baking in the mixture.
There were no such problems with the casserole
I'm looking for. The potatoes had most definitely
been boiled prior to mixing or the broccoli would
have turned to mush. It wasn't at all. There
was something in the flavor that I keep missing.
I think that if I just mixed boiled potatoes cubed,
and steamed broccoli, some type of sauce starting
with a plain white sauce with added ???? then topped
with sharp cheddar cheese I might get by with it. LOL
Thanks again for your help.
Songwriter, if I find it or if someone else finds
it, I'll make sure you get the recipe too. Thanks
for writing.
Julia in Boca Raton, FL
This is a favorite dish of my family:
BROCCOLI, CHEESE, AND POTATOES
16 oz. jar Cheez Whiz
1/2 stick (1/4 cup) softened butter or margarine
1 can cream of mushroom soup
8 oz. sour cream
2 lbs. frozen hash browns
1 - 10 oz. pkg. chopped broccoli, thawed and drained
1/4 - 1/2 cup chopped onions
2.8 oz. can Durkee Onions
Microwave together cheese, butter or margarine, soup, and sour cream for 2 min. (Stir after 1 min.) Then microwave 1 min. at 50% power, stir. Mix in baking pan (can be sprayed first with non-stick cooking spray) the hash browns, broccoli, and chopped onions. Pour cheese mixture over and mix well.
Sprinkle Durkee Onions over top and bake at 350 for 45 min. for metal pan.
If using a glass pan bake at 375 for approx. 1 hour.
If it starts to brown, loosely cover with foil for last 10 min.
Thank you Maryeileen,
This is very close to what I'm looking for and it could be exactly what I'm looking for. I try to taste the combinations "in my head" when I'm making a new recipe, and so far, this one comes the closest to anything I've read yet. Not positive about the Hash Browns though. I really believe those were just plain old boiled potatoes in cubes. I'm going to try it anyway. It sounds good to me.
Thank you again. I appreciate everyone's help. Will let you all know what I come up with.
Julia in Boca Raton, FL
Whatever it is, it does sound like food we'd
like. We'll eat almost anything with broccoli, and
it's my family's favorite vegetable. It'd be nice to
find a new recipe that would be a surprise at one
of our big family dinners. I'm also looking for
a cold fluffy dessert, but not cheesecake and not
rice pudding. Any ideas?
Thanks for posting a search.
ww
Would anyone know a substitute for the Cheese Whiz in this recipe? Thank you.
mkymlp, Velveeta or American Cheese because they are also a processed cheese that melts evenly and easily. It will depend on if a jar of Cheese Whiz is sold by net weight or dry/gross weight whether you will actually need a full 16 ounces of Velveeta or American. Just check out a jar of Cheese Whiz and it will state on the side of the label how it's weighed :-)
The question of what that sauce was kept haunting
me to the point that I finally gave up and called
my friend who had invited us to the BBQ. She
very kindly asked for the recipe from the lady who
brought the casserole.This is the answer she got.
The sauce wasn't a "soup" of any kind. It was a
variation of bechamel sauce with the addition
of grated white sharp cheddar cheese.
Here is the recipe she used to make the sauce. She
did say that she'd doubled everything in the recipe
for that large casserole.
She used about 3 cups (not doubled) of shredded
yellow sharp cheddar on top
with a sprinkling of buttered bread crumbs mixed in
with the cheese. She is obviouly a very accompished
and inventive cook with lots of delightful surprises.
Béchamel Sauce
(one variation)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste
In a medium heavy saucepan, melt butter over low heat.
When butter starts to foam, add the flour all at once,
mixing well with a wooden spoon. Cook over low heat
3 to 4 minutes, stirring constantly to incorporate and
cook flour. Remove pan from heat and let stand, up
to 15 minutes.
Meanwhile, in a medium saucepan, scald milk
(heating it until just below boiling point).
Return saucepan with roux to medium-low heat.
Add all of the scalded milk at once (to avoid the
formation of lumps). Simmer, stirring gently with a
wire whisk or wooden spoon. Add studded onion,
bay leaf and thyme sprig. Cook, stirring, over low heat,
15 to 20 minutes, until smooth and thickened.
Strain sauce through fine-mesh strainer. Add salt,
white pepper and nutmeg to taste. While still hot,
add 1 cup of white sharp cheddar (shredded)
Makes slilghtly more than 2 cups of sauce
The recipe came straight from an older commonly
used cookbook in Canada,
"Nancy Enright's Canadian Herb Cookbook"
My sincere thanks to everyone who replied to my
request for help. I'm going to make this casserole
for our Mother's Day Family Dinner.
Julia in Boca Raton, FL
Thank you for sharing the recipe you were searching for, Pookarina Julia! :-) Wow, that's a lot of work for this one but it certainly sounds worth the effort! My mouth is watering!
You are very welcome Deeli. Since everyone here had been so kind in trying to help me find what I was looking for, it was only "fair" that I share it. We can all learn new tricks although this may only be a "new trick" for "this old dog". :-)
The elusive spice flavor I kept missing must have been the combination of bay and nutmeg which I probably would never had thought to use. Anyway, my Mother's Day casserole was enough like the other lady's that it got me several pats on the back for a job well done. It did turn out very nice and I shared the recipe with everyone there. It was the
admitting to them how I got the recipe that made them laugh. As a rule, I never am a bit shy about asking people for their recipes or tips for the way they cook things, but for some reason, I was a bit timid about asking the lady at the BBQ for hers. That got a big laugh from everyone. I have now been accused of "getting old" and "losing my touch". At the end of most days now, I really cannot argue the point. :-)
All the best to everyone, Julia in Boca Raton, FL
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