DO AHEAD BROCCOLI CASSEROLE
Excellent do ahead dish. put it all together, refrigerate and pop in the oven 50 min before dinner. Very attractive dish. To cut back on the amount of liquid that may end up with your finished dish remove seeds from the tomatoes and instead of slicing them and cut them in quaters
Provided by Bergy
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F degrees, butter 8" square oven proof dish.
- Arrange broccoli in the dish.
- Top with the sliced tomatoes or deseeded tomato quarters
- Sprinkle with the basil.
- In a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top).
- Spread this mixture over top the tomatoes.
- Sprinkle with remaining parmesan.
- Bake uncovered 40-50 minutes.
- It should be bubbly and light brown.
- Serve.
CHICKEN, BROCCOLI AND CHEESE CASSEROLE
This casserole is super satisfying and creamy and uses a great trick to cut out extra butter and oil: Instead of making the traditional roux with butter, the cream sauce is thickened with a little flour.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
- Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
- Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
KITTENCAL'S CREAMY BROCCOLI CASSEROLE (MAKE-AHEAD)
This is a wonderful broccoli recipe which takes only minutes to prepare once your broccoli is steamed, and may be completely made and refrigerated for up to 48 hours in advance until ready to bake. Add in some cooked crumbled bacon also if desired --- the exact measurements do not really matter with this recipe, you can adjust all ingredients to taste, no matter how much you use the casserole will still be delicious. You will love this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
- Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
- In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
- Add in the well drained broccoli florets and mix gently with a spatula.
- Transfer to prepared baking dish.
- Sprinkle with grated parmesan cheese.
- Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).
Nutrition Facts : Calories 389.5, Fat 32.7, SaturatedFat 19.9, Cholesterol 92.2, Sodium 480.2, Carbohydrate 10.9, Fiber 3, Sugar 4.5, Protein 15.8
CREAMY BROCCOLI CASSEROLE
Make and share this Creamy Broccoli Casserole recipe from Food.com.
Provided by tamariamoody
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 deg.
- Prepare broccoli by package and drain.
- Combine soup, mayonaise, eggs, cheese, onions, and stir in broccoli.
- Pour into 1-1/2 quart greased baking dish.
- Melt butter.
- Crush crackers and mix with butter.
- Sprinkle over top of broccoli mixture.
- Bake for 45-55 minute.
BEST CHEEZ-IT BROCCOLI CASSEROLE
This recipe was given to me by my husband's Aunt Julia. It has been in the family for years. We serve it at all the family gatherings The children love it and are disappointed if someone doesn't make it. I double this to take to potlucks and always get asked for the recipe. This make be refrigerated or frozen before cooking.
Provided by Haileysgrndma
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli 5 minutes; drain well.
- Combine next 6 ingredients to make sauce.
- Combine sauce with broccoli.
- Pour into an 8x8-inch casserole dish.
- Sprinkle top with cracker crumbs.
- Bake in a 400°F oven for 30 minutes.
- Don't substitute salad dressing for the mayonnaise, it will make the casserole runny.
Nutrition Facts : Calories 179.4, Fat 8.4, SaturatedFat 3.9, Cholesterol 61.3, Sodium 373.7, Carbohydrate 17.9, Fiber 2.5, Sugar 1.8, Protein 9
MAKE-AHEAD CHICKEN CASSEROLE
"This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe." Best of all, you can fix it ahead to simplify mealtime. -Sue Kennedy, Galloway, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
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- Cut the broccoli, stems included, into bite sized pieces. Plunge in boiling water for 2-3 minutes exactly, then drain and put in ice water to stop cooking. When cold, drain on a clean kitchen towel.
- Meanwhile melt the butter in a saucepan and add the flour, stirring to combine. Cook, stirring constantly, for a few minutes, without browning. Slowly add in the half and half, stirring or whiskling constantly, until the mixture thickens. Note: you don't need to bring it to a boil. I usually switch to a silicone spatula at the end to keep the sauce from sticking to the pan or scorching.
- Remove from heat and let cool for 2 minutes. This is important because you don't want the super hot sauce to cause the cheese to curdle. Add 2 cups of the cheese, and stir gently until it melts and the sauce is smooth. Season with salt to taste.
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