Broccoli & Cream Cheese Medley

by Kathy and Bruce Jacobs

Great for vegetarian outdoor cooks and broccoli lovers, this recipe takes a little preparation, but once it is in the Dutch Oven it cooks up in 30 minutes.


  • 3 small packages Cream Cheese 8oz (cubed)
  • 6 Stalks Broccoli (cut)
  • 2-Onions (diced)
  • 1 tablespoons Garlic (minced)
  • 2 tablespoons Vegetable Oil
  • 1 Can of Mushrooms (6 ounces) diced
  • 1/2 Cup Milk
  • 1/4 Cup Parmesan Cheese
  • 1/2 Cup Sunflower Seed Kernels


  1. Heat vegetable oil in large skillet, add onions, garlic, and mushrooms.
  2. Sauté on med./low heat until onions are transparent.
  3. Add cream cheese, milk and sunflower seed kernels.
  4. Stir on low heat (do not burn)until cream cheese has made a thick sauce.
  5. In a separate pan, steam or boil cut broccoli for 3 minutes.
  6. Fill a Dutch Oven liner pan with alternating layers of cream cheese sauce and broccoli.
  7. Make sure top layer is cream cheese sauce.
  8. Sprinkle Parmesan cheese over top.
  9. Place liner pan in Dutch Oven and bake at 350 degrees F for 30 min.