Chocolate Sesame Cookies

Flourless and vegan-adaptable, magical Chocolate Sesame Cookies!  Irresistibly tender, chewy and divinely delicious.   Tasting dark chocolate, a ripe apricot, a luscious elixir…  Savor the expanding joy in your body…..The Sun and Moon and …

Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookies

Flourless and vegan-adaptable, magical Chocolate Sesame Cookies!  Irresistibly tender, chewy and divinely delicious.   Tasting dark chocolate, a ripe apricot, a luscious elixir…  Savor the expanding joy in your body…..The Sun and Moon and Earth Danced together To bring you this delight.  Receive the nectar on your tongue as a kiss of the divine. ~ The...

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Simple Lobster Bisque

This Lobster Bisque Recipe is made simple and easy with quick homemade lobster stock, big bites of lobster, and a creamy luscious bisque thickened with sweet potatoes. For extra decadence saute the lobster in browned butter infused with garlic.  How d…

This Lobster Bisque Recipe is kept simple and easy with quick homemade lobster stock, big bites of lobster tail, and a creamy luscious bisque thickened with sweet potatoes. #lobsterbisque #lobster

This Lobster Bisque Recipe is made simple and easy with quick homemade lobster stock, big bites of lobster, and a creamy luscious bisque thickened with sweet potatoes. For extra decadence saute the lobster in browned butter infused with garlic.  How do you spell love? – Piglet   You don’t spell it. You feel it. – Pooh  Here’s...

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Broccoli Cheddar Casserole

Who doesn’t love Broccoli Cheddar Casserole?? This cozy homemade version doesn’t contain any canned “cream of” soup and comes together quickly. This comforting classic is great as a Thanksgiving side, or just a tasty addition to dinner any night of the week. Plus, it’s a great way to use up leftover rice from the night […]

The post Broccoli Cheddar Casserole appeared first on Budget Bytes.

Who doesn’t love Broccoli Cheddar Casserole?? This cozy homemade version doesn’t contain any canned “cream of” soup and comes together quickly. This comforting classic is great as a Thanksgiving side, or just a tasty addition to dinner any night of the week. Plus, it’s a great way to use up leftover rice from the night before!

Originally posted 3-7-2015, updated 1-30-2021

Overhead view of a large spoon scooping some broccoli cheddar casserole from the dish

Don’t Have Pre-Cooked Rice?

This recipe is written using rice that is already cooked. Much like fried rice, this recipe benefits from rice that has already been cooked and cooled so the grains are no longer sticky and are slightly more absorbent. If you don’t have rice on hand that is already cooked, allow time to cook some rice and allow it to cool before making this recipe. To cool your cooked rice faster, spread it out onto a baking sheet and place it in the refrigerator. The large surface area will help it cool quickly.

Can I Use Brown Rice?

Yes! I’ve made this recipe using both brown and white rice and it’s delightful either way. Since you’re measuring the rice after it has been cooked, no adjustments need to be made to the recipe below if you plan to use brown rice. Brown rice gives this broccoli casserole a slightly nutty flavor and a little bit more texture.

Can the Broccoli Cheddar Casserole Be Assembled Ahead of Time?

Yes, you can assemble this broccoli cheddar casserole up to one day ahead of time, keeping it refrigerated until you’re ready to cook. Because the casserole will be chilled when going into the oven, you may need to add an extra 20-30 minutes to the cooking time to make sure the casserole is heated through. 

Side view of broccoli cheddar casserole being lifted out of the dish with a spoon

Broccoli cheddar casserole being scooped out of the dish

Broccoli Cheddar Casserole

A creamy broccoli cheddar casserole from scratch, using no "cream of" soups. Rich, cheesy comfort food at its best!
Total Cost $6.09 recipe / $1.02 serving
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 437.58kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. frozen broccoli florets $1.99
  • 4 cups cooked rice (white or brown) $0.67
  • 2 cups shredded cheddar cheese $1.69
  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 3 Tbsp butter $0.42
  • 3 Tbsp all-purpose flour $0.03
  • 2 cups milk (2% milk fat or higher) $0.75
  • 1/2 tsp salt $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 1/8 tsp Freshly cracked black pepper $0.01

Instructions

  • Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese (save the last ½ cup for topping the casserole).
  • Begin to preheat the oven to 350ºF. Finely dice the onion and mince the garlic.
  • Add the butter, onion, and garlic to a small saucepot and cook over medium heat until the onions are soft and translucent (2-3 minutes). Add the flour and stir until a paste forms. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown.
  • Whisk the milk into the butter and flour mixture. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken to the consistency of heavy cream. Remove the sauce from the heat.
  • Season the sauce with the salt, smoked paprika, cayenne, and pepper. Taste the sauce and add more seasoning if desired. The sauce should be heavily seasoned because it will be spread out over the broccoli and rice, which contain no seasoning of their own.
  • Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Spread the casserole mixture evenly into a 9x9 inch casserole dish. Top with the remaining shredded cheddar.
  • Bake the casserole for about 35 minutes, or until the cheese on top is melted and is slightly browned around the edges. Divide into six portions and serve.

Nutrition

Serving: 1Serving | Calories: 437.58kcal | Carbohydrates: 44.1g | Protein: 17.25g | Fat: 21.82g | Sodium: 569.2mg | Fiber: 3.28g

Looking for a low-carb alternative? Check out my Cheesy Loaded Cauliflower Casserole.

How to Make Broccoli Cheddar Casserole – Step by Step Photos

Chopped frozen broccoli florets on a cutting board

Preheat the oven to 350ºF. Thaw one pound of frozen broccoli florets, then chop them into smaller pieces.

Chopped broccoli, rice, and shredded cheddar in a bowl

Add the chopped broccoli to a large bowl along with four cups cooked and cooled rice, and 6 oz. (1.5 cups) shredded cheddar cheese. Save the remaining ½ cup cheddar to top the casserole.

Stirred together broccoli, rice, and cheddar in the bowl

Stir the broccoli, rice, and cheese together until evenly combined, then set them aside.

Onion, garlic, and butter in a sauce pot

Next, begin the white sauce. Finely dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a saucepot with 2 Tbsp butter. Sauté the onion and garlic in the butter over medium heat until the onions are soft and translucent.

Flour added to the sauce pot

Add 3 Tbsp all-purpose flour to the cooked onions and garlic. Continue to stir and cook for about a minute more. The flour will form a paste with the butter.

Milk being poured into the onion and flour mixture.

Pour two cups whole milk into the saucepot and whisk until all the flour is dissolved into the milk. Continue to stir and cook until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream.

Seasoning added to the white sauce

Season the white sauce with ½ tsp salt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, and ⅛ tsp black pepper. Give the sauce a taste and adjust the seasoning if you prefer (it should be heavily seasoned).

White sauce mixed in with broccoli, rice, and cheddar

Pour the white sauce into the bowl with the broccoli, rice, and cheddar, then stir to combine.

Broccoli rice mixture in a casserole dish being covered with shredded cheddar

Transfer the broccoli rice mixture to a casserole dish (about 9×9 inches) and then add the remaining shredded cheddar on top.

Baked broccoli cheddar casserole

Bake the casserole for 35 minutes, or until the cheese is melted on top and it’s browned around the edges.

Broccoli cheddar casserole being scooped out of the dish

Serve hot and enjoy that cozy comfort!

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Oaxacan Hot Toddy

How to make a Hot Toddy at home, that we think is better than most of the professional versions you’re likely to encounter!  This Oaxacan slant uses mezcal, lime juice & honey. In the middle of winter I at last discovered that there was in m…

How to make a Hot Toddy at home, that we think is better than most of the professional versions you're likely to encounter! This recipe uses mezcal, lime juice & honey - but you can easily swap those out for the traditional whiskey with lemon - or nearly any other base spirit, citrus & spice combination that suits your tastes.  #hottoddy

How to make a Hot Toddy at home, that we think is better than most of the professional versions you’re likely to encounter!  This Oaxacan slant uses mezcal, lime juice & honey. In the middle of winter I at last discovered that there was in me an invincible summer.  ― Albert Camus, L’été Great bars, like...

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Quickie Black Eyed Peas and Greens

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). So let’s ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

The post Quickie Black Eyed Peas and Greens appeared first on Budget Bytes.

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). I have an awesome recipe for slow simmered black eyed peas and greens that I made years ago, but it’s a long process that starts with dry peas. So I wanted to make a “quickie” version, using canned black eyed peas, that’s a little faster and easier for times when you haven’t planned ahead.

Overhead view of a pot of black eyed peas and greens on a wooden surface

How to Serve Black Eyed Peas and Greens

There are two basic ways that I like to serve a bit pot of beans or peas like this. Either in a bowl with rice, or in a bowl with a big chunk of crusty bread for dipping. Having some sort of starch to kind of balance the meal out makes it super satisfying and filling.

A little dash of hot sauce on top of your bowl or even a dollop of sour cream on top is also pretty awesome. ;)

Can I Use Dry Peas?

This recipe is specifically made for canned peas, which are already cooked. If you’d like to make something similar using dry peas, follow my recipe for Slow Simmered Black Eyed Peas and Greens.

Can I Add Meat?

The recipe below is vegetarian (vegan, actually), but it’s super easy to add meat to this meal. You have three easy options to keep this a “quick” meal: bacon, ham, or smoked sausage. Whichever one you decide to use, just sauté the meat in the pot before beginning with the onion and garlic in step one below.

Can I Freeze Black Eyed Peas?

Yes! This recipe is great for stocking your freezer. Just divide it into single portions, cool it in the fridge first, then once cool transfer it to the freezer for longer storage (about 3 months or so). Any freezer-safe container will do. To reheat, either use a microwave or heat in a sauce pot over medium-low, stirring often, until heated through.

Side view of a bowl of black eyed peas with greens and rice
Side view of a ladle lifting some black eyed peas and greens from the pot

Quickie Black Eyed Peas and Greens

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!
Total Cost $4.43 recipe / $1.11 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 330.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 2 Tbsp olive oil $0.32
  • 3 15oz. cans black eyed peas $2.37
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/8 tsp cayenne pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 2 cups vegetable broth $0.26
  • 4 oz. fresh spinach $0.85

Instructions

  • Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
  • Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.
  • Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.
  • After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).
  • Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

Nutrition

Serving: 1.5cups | Calories: 330.33kcal | Carbohydrates: 56.3g | Protein: 19.88g | Fat: 7.18g | Sodium: 1414.65mg | Fiber: 14.68g
Close up of a ladle full of black eyed peas and greens with the pot in the background

How to Make Quickie Black Eyed Peas and Greens – Step by Step Photos

Onions and garlic in soup pot

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent.

Beans, seasoning, and broth added to the soup pot

Drain three 15oz. cans of black eyed peas and add them to the pot along with ½ tsp dried oregano, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked black pepper, and 2 cups of vegetable broth.

Black eyed peas before simmering

Stir the peas, broth, and seasoning together. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, reduce the heat to medium-low, and let it simmer for about 15 minutes, stirring occasionally.

Simmered black eyed peas in the pot with a spoon

After simmering, the peas will have swelled even a little bit more and they will be even more soft. Use a large spoon to smash some of the peas against the side of the pot, or use an immersion blender to purée a small amount of the peas.

Thickened peas in the pot

Smashing some of the peas makes the broth thick and creamy.

Spinach wilted into the peas in the pot

Add 4 oz. fresh spinach (½ of an 8oz. bag) and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasonings to your liking.

Overhead view of a bowl of black eyed peas and greens with rice in the center

Serve with crusty bread or rice and enjoy your good luck in the new year! :)

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Sauteed Collard Greens with Bacon

Thinly sliced collard greens sautéed with bacon, garlic, and olive oil is the perfect side dish for New Year’s Day. Sauteed Collard Greens with Bacon It’s tradition to eat collard greens on New Year’s Day because their green color symbolizes wealth and prosperity for the coming year. This easy collard greens recipe is absolutely my […]

The post Sauteed Collard Greens with Bacon appeared first on Skinnytaste.

Thinly sliced collard greens sautéed with bacon, garlic, and olive oil is the perfect side dish for New Year’s Day.

Sauteed Collard Greens with Bacon
Sauteed Collard Greens with Bacon

It’s tradition to eat collard greens on New Year’s Day because their green color symbolizes wealth and prosperity for the coming year. This easy collard greens recipe is absolutely my favorite way to eat them. If you are a vegetarian, just leave out the bacon. Another collard greens recipe I love is Kenyan Braised Collard Greens with Ground Beef, known as Sukuma Wiki.

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Oven Baked Frittata with Veggies

This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Or serve it up for lunch or dinner as a “crustless quiche” &#8…

This delicious Frittata is full of healthy vegetables, baked in the oven, versatile and easy to make. Make it ahead for a special breakfast or brunch, or serve it up as a crustless quiche for lunch or dinner -a tasty clean-out-the fridge kind of meal. Vegetarian, Keto, Gluten-free and low-carb. #frittata #healthybreakfast #brunch #eggcasserole

This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Or serve it up for lunch or dinner as a “crustless quiche” – a simple clean-out-the fridge kind of meal. Vegetarian, Keto, Gluten-free, and low-carb.  How...

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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake is an easy and beautiful cake to feed the whole family during the holiday season. This tart and sweet bundt cake is topped with an orange glaze for the perfect finish. I don’t know what it is about this year, but I am so far behind with holiday shopping right now. …

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Cranberry Orange Bundt Cake is an easy and beautiful cake to feed the whole family during the holiday season. This tart and sweet bundt cake is topped with an orange glaze for the perfect finish.

Baked cranberry orange bundt cake topped with glaze, fresh cranberries and orange zest

I don’t know what it is about this year, but I am so far behind with holiday shopping right now. I was really ahead, but then I kind of just gave up. And if I’m being honest, just the thought of entering a mall right now gives me anxiety, so I’m thinking it’s going to be the year of the gift cards for quite a few people on my list.

One thing I’m not behind with is holiday baking. In fact, today I’m planning on making peanut butter blossoms and mint chocolate cookies with my girl today.

We may even whip up a couple of batches of snowflake sugar cookies because they are current favorite cookie recipe at the moment.

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Homemade Marshmallows

Homemade marshmallows are the perfect accompaniment to a mug of hot chocolate.

The post Homemade Marshmallows appeared first on My Baking Addiction.

Homemade Marshmallows will absolutely change the way you view marshmallows. These sweet, flavorful, soft candies are infinitely better than what you’d buy at the grocery store. They make a great gift or addition to any s’more or cup of hot cocoa.

Large white bowl filled with homemade marshmallows on a blue countertop

If you happened to catch my post yesterday for Citrus Poppy Seed Cake, you may remember me telling you guys that Elle is going through quite the phase with fresh oranges.

Well, she’s also in a serious hot cocoa phase as well – ’tis the season. We’ve even made hot cocoa bombs, which are actually way easier than they may seem. And they’re a great little project on a cold afternoon.

The other day I came downstairs to find Elle in the kitchen filming a tutorial on her iPad so she could “teach people how to make her FAMOUS peppermint hot cocoa.” I mean, the girl was taking it pretty seriously and even pulled out the mallet to crush the candy canes to make her “secret topping” – which is basically candy cane dust.

So what better way to indulge her hot cocoa phase than with a batch of homemade marshmallows?

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Harissa Roasted Leg of Lamb

A simple recipe for roasted Leg of Lamb with a Harissa Yogurt Crust. This bone-in lamb leg yields a beautiful flavorful crust with juicy tender meat and requires only 3 minutes of hands-on time before slow-roasting in the oven. A beautiful holiday mai…

Harissa Roasted Leg of Lamb- a simple recipe for bone-in lamb roast with a flavorful crust.

A simple recipe for roasted Leg of Lamb with a Harissa Yogurt Crust. This bone-in lamb leg yields a beautiful flavorful crust with juicy tender meat and requires only 3 minutes of hands-on time before slow-roasting in the oven. A beautiful holiday main. Leftovers make great gyros or tacos. This flavorful recipe for Harissa Roasted...

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