LOUISE'S BROCCOLI CASSEROLE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Steam the broccoli in a pan with 1/2-inch water, over medium heat, until crisp tender. Drain and add to a large bowl. Add the cream of mushroom soup, stuffing mix, and butter and stir to combine. Spread evenly into a 9 by 13-inch ovenproof baking dish. Bake for 30 minutes topping with cheese before last 10 minutes of cooking. Remove from the oven and serve.
SIMPLE AND SATISFYING BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.
ROASTED BROCCOLI WITH PARMESAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees F.
- Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.
CHEESY BROCCOLI CASSEROLE
In this casserole, a homemade cheese sauce that's good enough to toss with pasta replaces the canned creamed soup. When you mix in broccoli florets and cooked rice, then top the whole thing with crushed crackers and more Cheddar, you get a gooey holiday side with a crisp top. Use white or orange Cheddar or a mix of the 2, aiming for a range of 4 to 5 cups, based on how rich and cheesy you'd like it. And while this does contain a lot of broccoli, you'll probably want to serve a salad on the side.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside.
- In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously.
- Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt.
- Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce.
- Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes.
- Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 23 grams, Sodium 1010 milligrams, Sugar 10 grams, TransFat 1 gram
VERNITA'S BROCCOLI CASSEROLE
My mother-in-law makes the best broccoli rice bake.
Provided by annette
Categories Side Dish Vegetables Broccoli
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
- Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
- Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 18 g, Cholesterol 29.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 7.8 g, Sodium 540.7 mg, Sugar 1.9 g
BROCCOLI RICE CASSEROLE
What makes this quick-cooking side dish really tasty is coating the broccoli and rice in a creamy cheese sauce . . . yum!
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
- Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
- Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 26.6 g, Cholesterol 36.9 mg, Fat 13.7 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 8 g, Sodium 551.5 mg, Sugar 2.9 g
REBA MCENTIRE'S BROCCOLI CASSEROLE
Make and share this Reba Mcentire's Broccoli Casserole recipe from Food.com.
Provided by Lennie
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F degrees.
- Steam broccoli just until crisp.
- Drain.
- Mix broccoli, soup, water chestnuts, Cheez Whiz and rice and place in greased 2-quart casserole.
- Top with cracker crumbs.
- Bake 20-30 minutes , or until bubbling.
AUNT MILLIE'S BROCCOLI CASSEROLE
This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!
Provided by KAYLEEW
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
- In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
- In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
- Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 15.7 g, Cholesterol 27.7 mg, Fat 12.6 g, Fiber 3.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 972.9 mg, Sugar 2.8 g
CORN BREAD AND BROCCOLI RABE STRATA (MELISSA CLARK)
A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time.
Provided by blucoat
Categories One Dish Meal
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add.
- 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
- Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
- Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
- When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Nutrition Facts : Calories 313.2, Fat 15.3, SaturatedFat 6.3, Cholesterol 154.1, Sodium 629.9, Carbohydrate 29.1, Fiber 0.8, Sugar 3.6, Protein 14.8
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