“Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious.” —Gail Gaiser, Ewing, New Jersey
Taste of Home
|Servings||Prep Time||Cook Time|
|4dozen||45minutes + chilling||20minutes/batch|
|4dozen||45minutes + chilling|
- 1 cup butter softened
- 6 oz cream cheese softened
- 2 cups all-purpose flour
- 1 package frozen chopped broccoli 16 ounces
- 1 large egg lightly beaten
- 1 can condensed cream of celery soup undiluted, 10-3/4 ounces
- 1/4 cup 2% milk
- 1/4 cup mayonnaise
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup dry bread crumbs
- 1 tbsp butter melted
- In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle.
- Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups.
- Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling.
- Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm.
- To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.
1 tassie: 92 calories, 7g fat (4g saturated fat), 21mg cholesterol, 101mg sodium, 6g carbohydrate (0 sugars, 1g fibre), 2g protein.