Light and Easy Recipes and Meal Ideas
Mini Broccoli Cheddar Casseroles
Easy to prepare and portion in advance. These delicious little cups of goodness are a great accompaniment to chicken or turkey.
Notes for this recipe: The casseroles will expand in the oven, and then sink a little after cooling. These are a bit soft so be sure to let them cool and set before removing them from the cupcake cavities.
If you are making these in advance for meal prep, you can store these in a ziplock bag in the freezer. Just be sure to remove the foil layer of the liner before heating in the microwave.
Ingredients
- 5 eggs
- 2 cups Campbells condensed cream of broccoli soup
- 2 cups Velveeta shreds (cheddar)
- 1 medium onion (diced)
- 3 cups chopped fresh broccoli florets
- Additional items needed:
- 12 foil baking cups/liners
Directions
Preheat oven to 350.
Line a 12-section cupcake tin with foil baking cups.
Beat the eggs in a large bowl using a hand held electric mixer (about 30 seconds, or until frothy and bubbly).
Add the remaining ingredients and mix to combine.
Distribute the mixture into the 12 cupcake sections, filling to the very top.
Bake for about 30 minutes.
Allow the casseroles to cool and set in the cupcake tin for about 30 minutes before removing them.
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