Broccoli And Cheese Casserole Food

CREAMY BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 minutes.

BROCCOLI MAC AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
• Drain macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
• Bake 20 min. or until heated through.

BROCCOLI-CHEESE CASSEROLE

Steps:

• Preheat oven 450 degrees F.
• In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
• Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
• In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.
• Remove from oven. Take foil off and allow to rest for 5 minutes before serving.

AWESOME BROCCOLI-CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

SOUTHERN BROCCOLI & CHEESE CASSEROLE

Steps:

• mix everything together in a big bowl add all to a casserole dish bake 40 min at 350.

BROCCOLI-CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine first 5 ingredients in large bowl. Add broccoli; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix cracker crumbs and butter; sprinkle over broccoli mixture.
• Bake 25 min. or until heated through.

QUINOA BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
• Place quinoa, onion, and broccoli florets on the bottom of your casserole dish. Set aside.
• Next, add milk, chicken broth, and salt into a medium saucepan. Turn to medium-high heat and use a whisk to constantly stir. When liquid is heated, slowly add 4 oz. of grated cheese and whisk until cheese dissolves into the mixture.
• Pour liquid on top of ingredients in casserole dish and stir so that everything combines.
• Cover with tin foil and place in oven at 375ºF for 30 minutes. Remove and stir.
• Sprinkle on the additional 4 oz. shredded cheese and place back in the oven (uncovered) for 15 more minutes.

BROCCOLI AND BLEU CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Lightly spray a 2.5 or 3-quart baking dish with cooking oil. Set aside.
• In a large saucepot with 2 inches of water, add 3 packages of frozen broccoli florets and salt. Cover and bring water to boil and boil for 2 minutes. Turn off the heat and drain the broccoli. Return broccoli to pot and cover, allowing broccoli to steam for a few minutes, or until the broccoli is tender.
• In the meantime, in a small saucepan, whisk together butter, and flour, then add in the milk, cream cheese, and blue cheese on low heat. Stirring mixture until mixture comes to a low boil and the cheeses have completely melted. Turn off the heat. Pour into the broccoli and mix until well combined.
• Transfer broccoli and cheese mixture into a 2.5 or 3-quart casserole baking dish and top with a light layer of plain bread crumbs and then with grated Parmesan cheese.
• Bake in the oven for 20 to 25 minutes, or until the top turns golden and the sides are bubbly. Remove and allow to sit for 5 minutes before serving.
• Serves 6 to 8

BROCCOLI CASSEROLE

Steps:

• Preheat oven to 400 degrees. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well.
• Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat. Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli. Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes.

SCALLOPED BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Parboil the broccoli florets until still crisp-tender and then drain well.
• Place the prepared broccoli in a 9x13 inch baking dish (or at least a 3 quart casserole dish).
• In a small bowl or 2 cup measure, mix together the soup, milk and 1/2 cup shredded cheese.
• Pour soup mixture over the broccoli and spread evenly.
• *Optional* Sprinkle more shredded cheese over the top of the soup mixture.
• Melt butter in a small saucepan then add breadcrumbs and mix together. The breadcrumbs should be lightly coated - use an amount that fits your needs.
• Spread breadcrumb mixture over the top of the casserole to cover.
• Bake for 30 minutes in the 350 degree oven (uncovered).
• I have prepared this dish the day before and covered it well and then actually baked it the next day and it does fine.
• You can also add cubed cooked chicken to this recipe (about 2 cups). Place the chicken over the broccoli layer and then pour the soup mixture over that. I usually make a bit more soup mixture when adding the chicken. Makes a great one dish meal using leftover ingredients.

KETO BROCCOLI CHEESE CASSEROLE

Steps:

• Preheat the oven to 350F. Prepare a casserole dish with non-stick spray.
• In a large pot of boiling water, boil the broccoli florets for 4-5 minutes, until crisp-tender. Drain, and set aside.
• In a large mixing bowl, stir together the softened cream cheese, sour cream, 1 cup of cheese, garlic powder, salt, and pepper. Mix well until combined. Add the broccoli, and stir to coat.
• Spoon the broccoli into a casserole dish, and top with the remaining 1/2 cup of cheese. Bake in the oven for 15 to 20 minutes, or until bubbly and lightly browned on top.

BROCCOLI CHEESE CASSEROLE

Steps:

• Heat oven to 350°F.
• Put the cubed bread in the oven to lightly toast for 5-10 minutes.
• In a 13x9 bake dish, toss together the broccoli, bread cubes, and onion.
• To a medium saucepan, add the butter and flour. Heat over medium-high, stirring until smooth, to make a roux. Slowly whisk in the milk and cook, stirring constantly, until milk starts to steam. Remove from the heat.
• Whisk in the Dijon, salt, pepper, horseradish, whole-grain mustard, and mayonnaise. Add half (2 cups) of the cheese, stirring until the cheese is mostly melted (see Notes).
• Pour the cheese sauce over the broccoli casserole. Top with the remaining 1 cup sharp cheddar cheese and the 1 cup Vermont white cheddar cheese.
• Cover casserole tightly with foil and bake at 350°F for 50 minutes or until broccoli is tender with a sharp knife inserted (see Notes).
• Remove foil and bake an additional 5 minutes. Serve topped with basil.

BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.
• Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.
• Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.