This page rounds out the collection with five broccoli dishes that range from slow cooker comfort food to baked casseroles and a stuffed chicken dinner.
Each recipe uses broccoli in a distinct way, from florets stirred into a savory sauce to a cheesy filling or a baked noodle base.
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- Crockpot Beef and Broccoli
- Broccoli Cheddar Stuffed Chicken Breasts
- Crockpot Potato Broccoli Cheddar Soup
- Jiffy Broccoli Cornbread
- Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Crockpot Beef and Broccoli
Crockpot Beef and Broccoli starts with thinly sliced flank steak cooked in a sauce of beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger. The beef goes into the crockpot first, then the sauce is poured over it before slow cooking on low until the meat is tender.
The broccoli florets are added in the last 30 minutes so they stay bright and distinct. A cornstarch slurry is stirred in near the end and cooked a little longer to thicken the sauce before serving over rice, with green onion optional on top.
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Broccoli Cheddar Stuffed Chicken Breasts
Broccoli Cheddar Stuffed Chicken Breasts turn boneless, skinless chicken into a filled main dish. The broccoli is microwaved with a little water, drained, and chopped, then mixed with cheddar, cream cheese, chives, garlic powder, and seasonings to make the stuffing.
Each breast is cut with a deep slit to form a pocket, filled with the broccoli-cheese mixture, then seared in an oven-safe skillet before baking. The chicken finishes in the oven until cooked through, and resting for a few minutes helps keep the filling in place.
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Crockpot Potato Broccoli Cheddar Soup
Crockpot Potato Broccoli Cheddar Soup layers diced russet potatoes, chopped onion, frozen broccoli, Velveeta, and butter in the slow cooker. A separate bowl mixes cream of chicken soup, cream of mushroom soup, garlic, chicken broth, flour, salt, and pepper into a smooth base before it is poured over the vegetables.
The soup cooks on low with occasional stirring so the cheese melts evenly and the sides do not stick. When the potatoes and broccoli are tender, the soup is ready to ladle into bowls, and it can be finished with shredded cheddar, parsley, or bacon bits if desired.
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Jiffy Broccoli Cornbread
Jiffy Broccoli Cornbread blends frozen chopped broccoli with cheddar cheese, onion, eggs, melted butter, sour cream, and Jiffy Corn Muffin Mix. The batter is mixed in one bowl after the wet ingredients are whisked together, then the dry ingredients and vegetables are folded in until combined.
The mixture goes into a greased 9×13 casserole dish and bakes until golden and a toothpick comes out clean. After a short cooling period, it slices neatly, giving the cornbread enough time to settle before serving.
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Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles keeps the ingredient list simple with wide egg noodles, condensed cheddar broccoli soup, milk, and shredded cheddar. The uncooked noodles are placed directly in the baking dish, then covered with a soup-and-milk mixture that is whisked smooth and enriched with most of the cheese.
The casserole bakes covered first so the noodles steam and turn tender, then it is uncovered and topped with the remaining cheese. A final bake melts and browns the top slightly, and a brief rest afterward helps the sauce thicken for easier scooping.
Get the full Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles recipe
