Cheesy Broccoli Casserole Food

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.

CHEESY BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Steam the package of broccoli in the microwave until heated through, 4 to 5 minutes.
• Melt butter in a large saucepan over medium heat. Add milk, flour, and salt. Cook, stirring constantly, until mixture is thick and bubbling, 3 to 5 minutes. Add cream cheese and stir until bubbling. Remove from heat.
• Stir in the broccoli, 1/2 cup bread crumbs, and 1/2 cup crushed crackers. Sprinkle the bottom of a round glass baking dish with another 1/2 cup bread crumbs and 1/2 cup crackers. Pour broccoli mixture into the dish. Top with Cheddar cheese and the remaining bread crumbs and crackers.
• Bake in the preheated oven until cheese is melted and top is browned, 30 to 35 minutes.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

CHEESY BROCCOLI AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
• Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
• Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

CHEESY CHEDDAR BROCCOLI CASSEROLE

Steps:

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

CHEESY BROCCOLI CASSEROLE (LOW CARB)

Steps:

• Preheat oven to 350º.
• Cook the broccoli until tender-crisp; drain very well.
• Put in a greased 2-quart casserole.
• Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon.
• Bake for 20-30 minutes, until bubbly.

CHEESY BROCCOLI CASSEROLE

Steps:

• cook broccoli until it comes apart and color is nice and green, drain.
• Arrange in a 9x9 or 8x8 greased pan.
• Top with cubed cheese.
• Melt the butter, add a couple drops of worcestershire sauce, crush the ritz crackers and add.
• Sprinkle over the casserole.
• Bake 325- 45min.

VEGAN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Bring 10 cups of water to a boil in salted water. (We usually add 1 tsp of salt for every 4 cups of water) Once boiling, add broccoli and blanch for 3 minutes. Immediately transfer to a bowl filled with ice water to stop cooking process. After 2-3 minutes, strain and set aside.
• In a saucepan over medium heat, melt butter, then add onion and sauté for 5-6 minutes. Add garlic and cook for an additional few minutes. Stir in flour, then slowly pour in the milk, whisking well to prevent the flour from clumping. Once all of the milk is added, whisk in salt, pepper, and cheese. Simmer until cheese is completely melted and sauce is thickened.
• Add broccoli to a large casserole dish. Pour the cheese sauce over the broccoli and stir well to coat. Bake on the bottom rack of the oven for 15 minutes.
• While the casserole is baking, make topping. Stir together the melted butter and breadcrumbs. After 15 minutes of baking, remove casserole from oven and top evenly with breadcrumbs and cheese. Return to oven for 10-15 minutes, until bubbly and golden brown. Serve hot.

CHEESY POTATO AND BROCCOLI CASSEROLE

Steps:

• Set oven to 350°F.
• Grease an 8-inch square pan (or any size pan that will hold the mixture).
• In a saucepan over medium-low heat, melt the 2 Tbsp butter; whisk in flour, salt, pepper and nutmeg; whisk and cook for 1 minute, add in the half and half cream; whisk until thickened and bubbly.
• Add in the Parmesan cheese (if using), cream cheese and the cheddar Or Swiss cheese; stir until the cheese are completely melted.
• Stir in the hash brown potatoes; mix until combined.
• Spoon HALF of the mixture into a prepared baking dish; top with the broccoli, spoon the remaining mixture over the broccoli.
• Cover and bake for 25-30 minutes.
• In the meantime, in a small bowl, combine the bread crumbs with the Parmesan cheese, mix to combine; add in melted butter, mix well.
• Remove the casserole from the oven.
• Sprinkle the breadcrumb mixture just around the edges of the casserole; bake 10 minutes longer.
• Remove from oven; let sit for 10 minutes before serving.
• Note: do not overcook the broccoli, as it will become too soft when baked in the casserole.

BROCCOLI CHEESE CASSEROLE

Steps:

• Preheat oven to 350*F
• Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.
• Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
• Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
• Add 3/4 cup of cheese to broccoli mixture and mix well.
• Pour entire contents into an 8x8" square baking dish.
• Top with remaining 3/4 cup of cheese and Ritz crackers.
• Bake for 30 minutes or until cheese is melted and top is golden.

CHEESY BROCCOLI CASSEROLE

Steps:

• In a large bowl, combine the broccoli, cheese, stuffing mix, onion, egg, nutmeg and pepper. Gradually stir in milk and broth., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 325° for 50-55 minutes or until a thermometer reads 160°. Sprinkle with bacon.,

EASY CHEESY BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a medium sized rectangle baking dish (about 11x7) with cooking spray and set aside.
• Bring a large pot of water to boil. Add broccoli and boil for 3-4 minutes. Drain and set aside.
• In a medium saucepan, melt butter over medium heat. Whisk in flour, garlic powder and paprika and cook for several minutes until golden. Add half & half and bring to a simmer until thickened. Remove from heat and stir in cheese (reserve 1/4 cup for topping). Stir in salt and black pepper. Taste and add salt as desired.
• Pour cheese sauce over the broccoli and gently stir to coat. Pour into the baking dish.
• In a small bowl, combine crushed crackers with melted butter and stir in the remaining cheese. Sprinkle cracker mixture evenly over the casserole.
• Bake uncovered at 350 degrees for about 20-25 minutes, or until sauce is bubbly and topping is browned. If topping isn't browned enough, place under the broiler for a few minutes.
• Let stand 10 minutes before serving.
• To freeze, bake and cool casserole completely, then cover tightly with plastic wrap and foil. Thaw in the refrigerator, then bake as directed in step 6.

CHEESY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Steam broccoli for 10 minutes.
• Cook celery and onion in butter over medium low heat for 10 minutes.
• Combine broccoli and celery and onion mixture.
• Heat soup and Velveeta in saucepan over low heat until cheese melts.
• Pour over broccoli mixture.
• Stir in garlic salt and pepper.
• Place in greased 2 quart casserole dish.
• Bake for 30 minutes.
• Top with grated cheese and bake another 5 minutes.

CHEESY BROCCOLI CASSEROLE RECIPE

Steps:

• Heat oven to 350°F.
• Place broccoli in 13x9-inch pan sprayed with cooking spray; top with cheese. Mix eggs, soup, onions and dressing; spread over cheese.
• Mix cracker crumbs and butter; sprinkle over soup mixture.
• Bake 30 min. or until heated through.

CHEESY BROCCOLI RICE CASSEROLE

Steps:

• Place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. Stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper.
• Microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. Sprinkle French-fried onions over casserole; cook for 1 more minute.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.