Southern Broccoli Cheese Casserole Food

SOUTHERN BROCCOLI & CHEESE CASSEROLE

Steps:

• mix everything together in a big bowl add all to a casserole dish bake 40 min at 350.

BROCCOLI CASSEROLE

Steps:

• Cook broccoli cuts according to package directions. (I cook mine in a bowl in the microwave covered with saran wrap. Add 1/2 the melted butter, salt and pepper, and the velveeta cheese chunks to the broccoli. Stir to melt.
• Add the other half of the melted butter to the ritz cracker crumbs
• Spray a 2 quart casserole dish and add a layer of the broccoli and cheese on the bottom. Next add a layer of the buttered crumbs. Continue to do this ending with the top covered with the buttered crumbs.
• Bake in a preheated 375 degree oven for 15 to 20 minutes until the top is browned.

SOUTHERN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add 1 tablespoon margarine to a pan and lightly sautee onions until soft.
• Remove onions and set aside, reserving remaining margarine.
• Beat two eggs and set aside.
• Add broccoli, sauteed onion, mushroom soup, mayonnaise, cheese, and eggs to a medium bowl and mix together until well-blended.
• Add mixture to a 1.5 to 2 quart casserole dish.
• Combine reserved margarine from pan and remaining 2 tablespoons of melted margarine and gently mix together with Ritz crackers in a small bowl until crackers are coated but not saturated.
• Layer crackers as a topping over broccoli mixture.
• Bake at 350 degrees for 30-45 minutes.

SOUTHERN BROCCOLI AND RICE CASSEROLE

Steps:

• Boil the four cups of vegetable or chicken broth in a 3-quart pan. Once the water comes to a boil, add 2 cups of long-grain white rice and stir. Boil for about 3-4 minutes before covering with a tight-fitting lid and reducing heat to the lowest setting. Leave the burner on the lowest heat setting covered for about 10-12 minutes, then completely turn off the heat source and let rice stand for about 10 minutes.
• Meanwhile, place a metal skillet on medium heat, add 3-4 tablespoons of unsalted butter to the skillet, let unsalted butter slowly melt, then add chopped Vidalia onion, season with kosher salt and freshly ground pepper, sauté the onions in butter for about 3 minutes before adding ¼ of a cup of flour; stir continuously until the raw flour taste cooks off about 2-3 minutes.
• Add 1 ¼ cups of the extra vegetable or chicken broth to the flour and onion mixture to the metal skillet, stir thoroughly, then slowly add half and half cream and sour cream to the mixture stirring until it becomes thick and creamy, slowly add the cheeses and stir the mixture until it becomes thick and creamy, if the cheese mixture becomes too thick add a touch more broth or half and half cream to it to thin out. You may season with more kosher salt and freshly ground pepper if desired.
• Fluff the rice, then add ⅓ of the cheese sauce mixture and the broccoli florets to the rice in the 3-quart saucepan, gently stir to combine ingredients. Reserve the rest of the cheese sauce until needed in the next step
• Spray a casserole dish with cooking spray, then spoon another ⅓ of the cheese mixture to the bottom of the casserole dish before adding the rice mixture to the casserole dish, spoon the last ⅓ of sauce over the rice and broccoli, then top with seasoned bread crumbs.
• Bake at 350 degrees F for about 20 minutes uncovered. Remove from the oven and serve with your favorite meal.