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Broccoli Non Potato Supreme

Broccoli Non Potato Supreme

This broccoli, non-potato supreme is a great way to avoid carbs in your diet as much as possible while also getting some great comfort food. We love how creamy, rich, and delicious this recipe is!

To boost this recipe a little, we might suggest adding some protein to the filling of the dish. Perhaps you could saute some flavored sausage like chorizo, and add small chunks to the filling mixture. This would up the protein content, while also allowing you to get some more great flavors on your plate.

Ingredients:

  • 2 packs of Natural Heaven Creamy Mash
  • 3 ounces cream cheese, softened to room temperature
  • ¼ cup whole milk
  • 1 large egg
  • 2 tbsp butter, softened
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 can of French-fried onions, divided as the recipe states
  • 4 ½ cups fresh broccoli florets
  • 1 cup shredded cheddar cheese

Method:

  1. First of all, we must simply combine the ingredients so that their flavors will intermingle a little before we start cooking with them. Add the Natural Heaven Creamy Mash, cream cheese, whole milk, egg, butter, salt, and pepper to a large mixing bowl, and beat the mixture until it’s completely smooth - lumps will ruin this dish!
  2. Next, remove half of the onions from the can, and place them into the mixing bowl. This doesn’t have to be laser-precise, simply a rough half will work perfectly fine.
  3. Fold the onions into the mixture in the mixing bowl, being careful not to be too aggressive. The onions are typically quite delicate, so being gentle with them allows you to easily preserve larger chunks in your final dish.
  4. Spread the mixture onto the bottom and, just a little, but the sides of a well-greased 13”x9” baking dish. This shape should form a rough shell, almost like the base of a pizza with very tall crusts.
  5. Bake the mixture, uncovered in the oven at 350˚F for twenty to twenty-five minutes. At this point, the edges of the dish should be lightly browned, which is perfect for great flavor and texture.
  6. While the not-potato mixture in the oven bakes, we can turn our attention to the broccoli. In a large saucepan, boil the broccoli in a small amount of simmering water. This should take around six or seven minutes, and after it’s finished cooking, the broccoli should be perfectly crisp and tender, not being overcooked at all. Drain the broccoli well, as that will prevent any moisture from weakening the crust that’s in the oven.
  7. When the creamy mash shell is finished cooking, transfer it to a heat-safe surface (still in the baking dish) and fill the hole in the center of the shell with the broccoli.
  8. Top the broccoli with cheese, and the remaining onions from the tin. Be sure to get good coverage, as this will allow the flavors to mix as they cook.
  9. Place the baking dish back into the oven for a final ten minutes, at which point the meal will be cooked! Remove it from the oven, and serve while hot.

     Video Recipe: https://youtu.be/GpaAATGX39k

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