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Broccoli-Cheddar Tassies

TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min./batch YIELD: about 4 dozen.
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

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

  • 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. Cover and 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.

Nutrition Facts

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

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