Broccoli-Cheddar Tassies

“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

Broccoli-Cheddar TassiesTaste of Home
Servings Prep Time Cook Time
4dozen 45minutes + chilling 20minutes/batch
Servings Prep Time
4dozen 45minutes + chilling
Cook Time
Portions: dozen
Portions: dozen
  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.
  5. 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.
Recipe Notes

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