French Onion Broccoli Bake with Crispy Onion Crunch

 

I’m a huge casserole fan because they’re so forgiving and practical. I love prepping everything when I have the most energy in the morning, stashing it in the fridge, and baking it later when dinnertime rolls around. This one shines as a hearty side dish, but it’s satisfying enough to enjoy as a main course—pair it with a warm slice of focaccia or crusty bread for a cozy, complete meal. The combination of creamy cheese, tangy French onion soup, nutty pecans, and that crunchy onion-cracker topping makes it uniquely delicious and incredibly comforting.

  French Onion Broccoli Bake

2 crowns fresh broccoli (about 1–1½ lbs florets)

1 10.5-oz can French onion soup

⅓ c. chopped pecans, toasted

½ c. sour cream

½ c. Duke’s mayonnaise

1 c. shredded cheddar cheese

½ c. shredded Gruyère cheese

1 t. garlic powder

½ t. freshly ground black pepper

½ t. kosher salt 

½ c. crushed Ritz crackers

1 c. crispy fried onions 

Preheat your oven to 350°F and grease a 1.5-quart casserole dish.

 Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes until bright green and crisp-tender. Drain well and set aside.

  In a large mixing bowl, whisk together the French onion soup, toasted pecans, sour cream, mayonnaise, cheddar, Gruyère, garlic powder, black pepper, and salt until smooth and creamy.

 Gently fold in the blanched broccoli until everything is evenly coated.

 Transfer the mixture to your prepared casserole dish and spread it out evenly.

Sprinkle the crushed Ritz crackers over the top, then finish with the crispy fried onions for that irresistible crunch.

 Bake for 25 minutes, or until the casserole is bubbly and golden. If the onions start to brown too quickly, tent loosely with foil.

 Let it rest for a few minutes before serving.

Make-Ahead Tip

Assemble the casserole completely in the morning (or up to 24 hours ahead), cover, and refrigerate. When you’re ready for dinner, just pop it in the oven—no last-minute stress!

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Potato Fennel Gratin

 

After last week’s Parmesan roasted fennel obsession, I dove into another of Ina Garten’s fennel-filled recipes: Potato Fennel Gratin. This dish is a creamy, cheesy masterpiece that tastes like it came straight from a restaurant kitchen but comes together quickly—especially if you’re handy with a mandoline. With tender russet potatoes, sweet fennel, and nutty Gruyère, it’s a crowd-pleaser that’s perfect for cozy dinners or holiday gatherings.

I streamlined the prep by using a mandoline to thinly slice the fennel, onions, and potatoes. While the fennel and onions sautéed in olive oil and butter until soft and fragrant (about 10 minutes), I sliced the potatoes and tossed them with heavy cream, Gruyère, salt, and pepper. I halved the recipe since the full version makes a ton—perfect for a smaller household. Everything went into a buttered casserole dish, topped with more cream and cheese, and baked at 350°F for about an hour until bubbly and golden. The result? Pure comfort food with a sophisticated edge.

This gratin is quick to assemble, especially with a mandoline, and delivers restaurant-quality flavor with minimal effort. If you’re fennel-obsessed like me or just love creamy potato dishes, this one’s a must-try.

Potato Fennel Gratin

Adapted from Ina Garten

2 Melissa’s fennel bulbs, cores removed (about 2 c. sliced)

½ Melissa’s organic yellow onion, thinly sliced

1 T. olive oil

1 T. unsalted butter

1 lb. Melissa's organic russet potatoes, peeled (2 large)

1 c. plus 1 T. heavy cream, divided

1¼ c. grated Gruyère cheese, divided

½ t. kosher salt

¼ t. freshly ground black pepper

Preheat oven to 350°F. Spray a 1½-qt. baking dish with PAM; set aside.

 Slice fennel bulb in half lengthwise, then thinly slice crosswise (use a mandoline for speed).

 In a medium sauté pan, heat olive oil and butter over medium-low heat. Add fennel and onion; sauté for 10 minutes until tender.

 Thinly slice potatoes (mandoline recommended). In a large bowl, combine potatoes with 1 cup cream, 1 cup Gruyère, salt, and pepper. Add sautéed fennel and onion; mix well.

 Transfer to the prepared baking dish and press down lightly. Mix remaining 1 tablespoon cream with ¼ cup Gruyère and sprinkle over the top.

 Bake for 1–1¼ hours, until potatoes are tender and top is golden and bubbly. Cool for 10 minutes before serving.

**Tip:** Halving the recipe works perfectly for smaller gatherings, and leftovers freeze well for future meals!

 As an aside, fennel is a nutritional powerhouse! One cup of sliced fennel (87g) delivers just 27 calories, 3g of fiber for digestion, and 10% of daily vitamin C for immunity. It’s rich in potassium (360mg), manganese, folate, and calcium, supporting heart, bone, and metabolic health. Packed with antioxidants like anethole and quercetin, fennel may reduce inflammation and oxidative stress, while its essential oils aid digestion and ease bloating. This versatile veggie is a deliciously healthy addition to any meal! If you haven’t tried it yet, I urge you to do so.

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Artichoke Salad with Hearts of Palm

 

A colorful salad is welcome at any meal, but sometimes it’s hard to come up with something different from the norm. This vegetable-laden artichoke salad fills the bill. It is colorful, fresh, and delicious. It’s beautiful in a bowl or on individual plates, and always garners favorable comments from guests. The vinaigrette dressing gives it a pleasing tang. This salad keeps well so you can easily make it the day ahead of serving.Artichoke Salad with Hearts of Palm

 1 14.75-oz. jar marinated artichoke hearts, drained

1 14.5 oz. jar Melissa’s Hearts of Palm, drained, and sliced

1 c. cherry tomatoes, halved

1 11.6-oz. jar mixed pitted olives

½ c. diced Melissa’s fire roasted red peppers

½ c. diced yellow bell pepper

2 T. minced fresh parsley

 Place all ingredients into a large mixing bowl and toss with vinaigrette.

 Vinaigrette

1/3 c. cider vinegar

½ t. kosher salt

1½ t. sugar

¼ t. dry mustard

Pinch of oregano

¼ t. freshly ground black pepper

1 t. garlic salt

½ c. vegetable oil

 Place all ingredients into the bottom of a medium size mixing bowl and whisk together until blended.

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