Broccoli Nut Casserole Food

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

BROCCOLI NUT CASSEROLE

Steps:

• Cook and drain broccoli and place in greased 1 1/2 quart casserole.
• In a medium saucepan melt 1/2 c butter and add flour and bouillon cubes.
• Gradually add milk and cook until thick and bouillon cubes have melted, stirring constantly.
• Pour over broccoli.
• Place stuffing and walnuts in a large mixing bowl.
• Melt butter and add 1/2 c water.
• Pour over stuffing and stir to coat evenly.
• Spoon stuffing and nut mix over broccoli.
• Bake at 350 for 30 minutes.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

BROCCOLI NUT CASSEROLE

Steps:

• Cook broccoli according to package directions; drain and add to a large bowl.
• Add the soup, mayonnaise, and chopped pecans; mix well.
• Add the beaten eggs and onion; stir to blend well.
• Pour mixture into greased 1 1/2 or 2 quart casserole.
• Sprinkle with the grated cheese and top with buttered bread crumbs.
• Bake at 350 degrees for 30 minutes.

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!