Thanksgiving Broccoli And Cheese Casserole Food

THANKSGIVING BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the broccoli florets, cream of chicken soup, and 1 tablespoon softened butter together in a 9x13-baking dish until the broccoli is coated with the soup. Pack lightly to form a flat surface. Layer about half the slices of processed cheese food atop the broccoli mixture.
• Bake in the preheated oven until the cheese is bubbling, about 20 minutes.
• Remove the dish from the oven; stir to blend the melted cheese into the broccoli mixture. Top with the remaining processed cheese food. Top with the crushed buttery round crackers.
• Return dish to oven and bake until the added cheese begins to melt, about 15 minutes more. Allow the casserole to cool and thicken slightly before serving, at least 15 minutes.

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.

BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.
• Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.
• Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.

PAULA DEEN'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F
• Spray a 13 x 9 inch baking dish with cooking spray.
• In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
• Mix well.
• Place the mixture in pan.
• Top with crushed crackers and pour the melted butter evenly over crackers.
• Bake for 35 minutes or until set and browned.

BROCCOLI CHEESE CASSEROLE

Steps:

• Heat oven to 350°F.
• Put the cubed bread in the oven to lightly toast for 5-10 minutes.
• In a 13x9 bake dish, toss together the broccoli, bread cubes, and onion.
• To a medium saucepan, add the butter and flour. Heat over medium-high, stirring until smooth, to make a roux. Slowly whisk in the milk and cook, stirring constantly, until milk starts to steam. Remove from the heat.
• Whisk in the Dijon, salt, pepper, horseradish, whole-grain mustard, and mayonnaise. Add half (2 cups) of the cheese, stirring until the cheese is mostly melted (see Notes).
• Pour the cheese sauce over the broccoli casserole. Top with the remaining 1 cup sharp cheddar cheese and the 1 cup Vermont white cheddar cheese.
• Cover casserole tightly with foil and bake at 350°F for 50 minutes or until broccoli is tender with a sharp knife inserted (see Notes).
• Remove foil and bake an additional 5 minutes. Serve topped with basil.

BROCCOLI CHEESE CASSEROLE: A THANKSGIVING BROCCOLI SIDE DISH

Steps:

• Preheat oven to 325
• Thaw broccoli and let it drain in a colander.
• Melt butter in a frying pan over medium heat.
• Add onions and stir until bubbly.
• Pour in milk and add flour to make a roux, by cooking until mixture boils and thickens.
• Add the cheese and stir into the mixture until melted.
• Remove from heat and add the broccoli, eggs, salt, nutmeg and pepper.
• Pour into a slightly greased 2 qt casserole dish.
• Sprinkle with croutons. Bake at 325 for 30 minutes

BEST BROCCOLI AND CHEESE CASSEROLE

Steps:

• Mix together the soup, mayo, egg and onion.
• In a large bowl, fold the broccoli and the soup mix and the cheese together.
• Spread into a greased 9x13 inch pan.
• Sprinkle with salt, pepper, and paprika.
• Bake at 350 for 45 minutes.

BROCCOLI & STUFFING CASSEROLE

Steps:

• Combine melted butter and stuffing mix; toss with a fork until all stuffing pieces are coated. Set aside.
• Thaw broccoli and warm in the microwave for about 3 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
• In a mixing bowl, whisk together cream of mushroom soup, chive & onion cream cheese, milk, egg, salt, and pepper. Fold in broccoli.
• Spoon 2 & 1/2 cups stuffing mixture into the bottom of a greased 9x13-inch baking dish, spreading evenly.
• Spoon broccoli mixture on top of stuffing layer, spreading evenly. Sprinkle remaining stuffing mixture on top.
• Bake at 350℉ for 30-35 minutes, until heated through and bubbly around the edges.
• We use Pepperidge Farm herb-seasoned stuffing mix. Be sure to get regular stuffing mix, NOT cubed.

VEGAN BROCCOLI CHEESE CASSEROLE

Steps:

• Preheat oven to 350F, and grease an 8x8 baking dish.
• First, prepare the cheesy sauce. In a small pot, combine the cubed carrot and potatoes, and cover with water. Add in the ½ bouillon cube.
• Heat over high until boiling, then lower to a simmer and cook until vegetables are soft and easily pierced with a fork (about 20 min).
• When vegetables are cooked through, transfer to a blender and add in all the rest of the sauce ingredients, including the cashew milk, olive oil, Dijon mustard, nutritional yeast, and all the spices.
• Blend until smooth and creamy, and set aside.
• Now, cook the rice. Bring a large pot of water to a boil and add in the rice and bouillon cube. Cook, stirring occasionally, until rice is mostly cooked but still has a little bite. Mine took about 15 minutes. Remember it will finish cooking in the oven! Drain rice when cooked through, and toss with a drizzle of olive oil and the rest of the salt, garlic powder, and onion powder.
• Finally, cook the broccoli. Bring a large pot of water to a boil, add a bit of salt, and toss in the broccoli. Cook for about 5 minutes, until tender but not mushy.
• Now, combine the cooked rice, broccoli, and cheese sauce. Pour mixture into the prepared baking dish, and top with the panko breadcrumbs.
• Cook broccoli cheese casserole for 30 minutes, then finish by broiling for a couple of minutes so the top is golden brown and crispy. Enjoy!