Broccoli-Cheddar Tassies Recipe

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Broccoli-Cheddar Tassies Recipe
Broccoli-Cheddar Tassies Recipe photo by Taste of Home
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Broccoli-Cheddar Tassies Recipe

Read Reviews
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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
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min./batch

Ingredients

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 1 package (16 ounces) frozen chopped broccoli
  • 1 large egg, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup 2% milk
  • 1/4 cup mayonnaise
  • 1/2 cup shredded sharp cheddar cheese
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted

Directions

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; wrap in plastic wrap. 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 plastic freezer bags. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.
Yield: about 4 dozen.
Originally published as Broccoli-Cheddar Tassies in Taste of Home December 2015, p45

Nutritional Facts

1 tassie: 92 calories, 7g fat (4g saturated fat), 21mg cholesterol, 101mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 1 package (16 ounces) frozen chopped broccoli
  • 1 large egg, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup 2% milk
  • 1/4 cup mayonnaise
  • 1/2 cup shredded sharp cheddar cheese
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  1. 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; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
  2. 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.
  3. 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.
  4. 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 plastic freezer bags. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.
    Yield: about 4 dozen.
Originally published as Broccoli-Cheddar Tassies in Taste of Home December 2015, p45

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Reviews forBroccoli-Cheddar Tassies

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MY REVIEW
subiwan User ID: 6389027 258373
Reviewed Dec. 20, 2016

"So tasty! I skipped the topping and added some minced onion to the filling. For the crust, I used 8 oz of cream cheese and 1.5 sticks of butter. There was twice as much filling as crust, so you could double the crust or save the extra filling for later. I got 40 tassies from a single batch of crust. A wonderful holiday appetizer!"

MY REVIEW
Midnight231 User ID: 8328558 256927
Reviewed Nov. 18, 2016

"Amazing! I always make these for the holidays."

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