Broccoli Topped With Stuffing Casserole Food

BROCCOLI AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
• In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
• Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

BROCCOLI AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lighlty grease a 9x13 inch baking dish.
• Cook broccoli in a large pot of salted boiling water until just slightly tender, Drain.
• In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
• Place a layer of broccoli in the prepared baking dish.
• Pour mayonnaise sauce over broccoli.
• Spread stuffing mix over the sauce.
• Drizzle
• butter or margarine over all and top with shredded cheese.
• Bake at 350 degrees for 30 minutes.

STUFFING-TOPPED VEGETABLE BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
• Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

CHEESY BROCCOLI & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Prepare stuffing mix according to package directions, using 3 Tbsp of butter instead of 4.
• Heat cream of mushroom soup and Velveeta (or Cheez Whiz) over a low heat, and stir until well combined.
• Mix heated soup and cheese with the broccoli in a 2 qt baking dish.
• Top with stuffing.
• Bake for 30 minutes until heated through and top begins to brown.

STOVE TOP BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place 1-2 inches of water in a saucepan with a steamer and bring it to a boil. Steam broccoli for 5-6 minutes until bright green and tender.
• In a large casserole dish (9X13) layer one half of the broccoli and Velveeta cubes. Top with ½ cup stuffing mix followed by the remaining broccoli and Velveeta cubes.
• Cover the top with the remaining 1 ½ cups stuffing mix and drizzle with melted butter.
• Bake for 45 minutes until cheese has melted and top has browned.

BROCCOLI CASSEROLE WITH STUFFING CRUMB TOPPING

Steps:

• Gather the ingredients. Preheat the oven to 350 F / 180 C / Gas 4.
• Butter a 2-quart casserole and set aside.
• In a large bowl, combine the mayonnaise, condensed soup, and eggs; whisk until well blended. Add the cooked broccoli and then add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Blend well.
• Spoon the mixture into the prepared casserole dish and top with the stuffing mix. Dot with butter.
• Bake for 45 minutes. Serve and enjoy!

BROCCOLI SUPREME WITH STUFFING

Steps:

• In a large bowl, combine the flour, soup and sour cream. Stir in the carrot, onion and pepper. Fold in the broccoli. , Transfer to a greased 2-1/2-qt. baking dish. Combine stuffing and butter; sprinkle over top. Bake, uncovered, at 350° for 50-60 minutes or until bubbly and heated through.

TURKEY, BROCCOLI & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F
• In a bowl, mix the chicken soup, sour cream & turkey OR 2 cups leftover gravy & turkey.
• Place the turkey mixture in a sprayed 8x11 casserole dish.
• Microwave broccoli for 2 minutes in pouch or box. If using fresh, boil for 5 minutes, until tender.
• Drain water from broccoli well. Sprinkle warmed broccoli on top of turkey.
• Cover broccoli mixture with prepared stuffing.
• Bake for 18 minutes.
• Remove from oven and top with American cheese.
• Bake for another 2 minutes or until cheese is melted.
• Remove from oven and devour immediately!

BROCCOLI-NUT STUFFING BAKE

Steps:

• Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and place in a greased 13-in. x 9-in. baking dish. In a saucepan, melt 1/2 cup butter; stir in flour and bouillon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Pour over broccoli. Combine stuffing and walnuts. Heat water and remaining butter until melted; toss with stuffing mixture. Sprinkle over casserole. Bake, uncovered at 400° for 15-18 minutes or until golden brown.

CAULIFLOWER CASSEROLE WITH STUFFING TOPPING

Steps:

• Cook and drain cauliflower.
• Place in a 2-quart casserole.
• Melt butter, stir in flour and cook a few minutes, stirring constantly.
• Remove from heat and blend in milk.
• Return to stove and bring to a boil, stirring constantly.
• Simmer until thickened.
• Add salt and pepper.
• Pour over cauliflower in casserole.
• Topping: Combine stuffing mix, water and butter.
• Spoon on top of casserole, pressing down.
• Bake at 350 degrees for 30 minutes.