Two Cheese Pasta And Broccoli Casserole Food

PASTA BROCCOLI BAKE

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

BROCCOLI MAC AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
• Drain macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
• Bake 20 min. or until heated through.

CREAMY BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 minutes.

CHEESY BROCCOLI PASTA BAKE

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

CHICKEN, BROCCOLI, & PASTA SKILLET CASSEROLE

Steps:

• In a large skillet, place the chicken breasts and cook on medium heat for about 4-5 minutes on each side until done. Dice into small chunks and place back into the skillet.
• In a large pot, boil the pasta under tender and drain. Place into the skillet with the chicken.
• In the same pot, boil the broccoli until it is no longer frozen. Place into the skillet with the chicken and pasta.
• Stir in the homemade cream of chicken condensed soup and mix everything together. Add salt and pepper, to taste.
• Add the shredded cheese on top and broil high under the cheese has melted.

CHEESY BROCCOLI CASSEROLE

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.

CHEESY TUNA CASSEROLE WITH BROCCOLI

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt and adding broccoli to the boiling water for last 3 min.; drain. Combine pasta with tuna, cheddar cheese and mustard in large bowl.
• Mix reduced-fat cream cheese and milk in microwaveable bowl until blended. Microwave on HIGH 2 to 3 min. or until cream cheese is melted and mixture is well blended, stirring every 30 sec. Add to tuna mixture; mix lightly.
• Spoon into 4 (1-cup) ovenproof dishes sprayed with cooking spray; top with cracker crumbs. Place in shallow pan.
• Bake 25 to 30 min. or until casseroles are heated through and tops are golden brown.

CRACK CHICKEN & BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook and shred the chicken. At the same time, cook and drain the pasta.
• Add the Ranch seasoning, softened cream cheese, half the shredded cheese and bacon crumbles to an oven-safe casserole dish. Sti to combine thoroughly.
• Add the shredded chicken, broccoli and mushrooms. Stir to combine. Top with remaining cheddar cheese.
• Bake for 25 minutes. Top with green onions.

BROCCOLI AND PASTA CASSEROLES

Steps:

• Preheat oven to 425 degrees. Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.
• Cook broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain.
• Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 teaspoon salt. Season with pepper.
• Stir in broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2-by-11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.

BROCCOLI PASTA LOADED WITH CHEESY GOODNESS!

Steps:

• First, you must bring a large pot of lightly salted water to the boil, then start to cook the pasta in the pot as per the instructions on the packet (remember, fresh pasta always takes far less time to cook than dried pasta!).
• Use a sharp knife to chop your broccoli heads into much smaller pieces.
• Next, mix the sauce for your broccoli noodles together in a mixing bowl, or shake them together in a jar.
• Two in the recipe minutes before the pasta has cooked, add the chopped heads of broccoli to the pot and allow to cook.
• Once cooked, remove 1 c of pasta water from the pot and add this to the sauce. Mix thoroughly.
• Drain the broccoli and pasta, then mix together with the broccoli pasta sauce before finally stirring through the shredded cheddar cheese.
• Season your creamy broccoli pasta with salt, pepper, and added red pepper flakes to taste.
• Serve your broccoli cheese pasta fresh and hot with added parmesan!

BAKED CHICKEN AND BROCCOLI PASTA

Steps:

• Preheat the oven to 350 degree F. Grease a 9X13 baking dish with oil and keep it aside.
• Cook the pasta according to the package instructions and add the broccoli florets before 2 minutes and drain the pasta along with the broccoli and keep it aside.
• Season the chicken pieces with Italian seasonings, garlic powder, black pepper and salt.
• Heat a cast iron pot on a medium flame with oil, add the chicken pieces and cook for 4-5 minutes.
• Stir in the chicken broth, seasonings, half and half and cream cheese and cook for 3-5 minutes until the cream cheese melts.
• Add 1 cup mozzarella cheese and allow it to melt and thicken. Remove the pot from the heat and fold in the cooked pasta and broccoli. Mix it gently until everything comes together.
• Transfer the pasta to the prepared baking dish, top the pasta with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
• After 15 minutes remove the foil and bake for 10 minutes.
• Once baked through, garnish the baked chicken pasta with red chili flakes and serve it while it is warm.

LEFTOVER HAM AND CHEESE BROCCOLI CASSEROLE

Steps:

• Boil the pasta according to package directions. Drain and set aside.
• Preheat the oven to 350 degrees and spray a 9x13 inch pan with a non-stick cooking spray. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour, salt, and pepper to create a roux. Slowly whisk in the chicken broth and then the heavy cream and whisk until it starts to thicken. Add in the cheddar and continue to whisk until melted.
• In a large bowl combine the ham, broccoli, pasta, and cheese sauce. Spread into your 9x13 inch baking dish.

PASTA WITH BROCCOLI, PARMESAN CHEESE, AND HAM

Steps:

• Cook the pasta in a pot of boiling salted water following the package directions. Drain in a colander.
• Meanwhile, put the broccoli pieces in a steaming basket. Bring about an inch of water to a boil in a medium to large saucepan. Put the steaming basket in the pan (above the water, so the broccoli doesn't sit in the water). Cover the pan and steam the broccoli for about 4 minutes, or until the florets are just barely tender.
• In a skillet or saute pan over medium heat, melt the butter. Add the ham and cook, stirring, until browned. Add the garlic and cook for 1 more minute. Add the basil, cream, and Parmesan cheese. Bring to a simmer over low heat and continue cooking for about 1 minute.
• Taste and add salt and pepper, as needed. Combine with the drained pasta and toss. Heat through.
• Transfer the pasta mixture to a serving bowl and toss again at the table just before serving.
• Serve with extra Parmesan cheese, a tossed salad or Caesar salad, along with crusty rolls or bread . Variations

SPAGHETTI, BROCCOLI AND CHEESE CASSEROLE

Steps:

• Cook pasta as directed and drain well.
• Thaw broccoli and drain well.
• Melt butter in 10 inch fry pan add onion and cook for 10 min on medium heat, add broccoli and mix well.
• Slice Velveeta cheese.
• Grease bottom on 13x9 pan with butter.
• Put 1/2 cooked pasta in bottom of pan top with 1/2 Velveeta cheese slices add 1/2 mixture of broccoli.
• Add remaining pasta,and broccoli then top with remaining cheese.
• Pour milk over top and sprinkle with parmesan cheese.
• Bake 350°F for 40-45 minutes.

HEALTHY BROCCOLI AND CHEESE CASSEROLE (VEGAN OPTION)

Steps:

• Prepare orzo per the package directions. For al dente pasta, cook the orzo for 9 minutes. Reserve 1/4 cup of the cooking water. Drain the orzo (do not rinse), and place it back in the pot. Add 1 Tablespoon of olive oil and 2-3 Tablespoons of reserved pasta water to the orzo, and stir to combine.
• While the orzo is cooking, steam the broccoli, and prepare the cheese sauce.
• In a large bowl, combine the lightly steamed broccoli with the cooked orzo. Stir, and add another Tablespoon of olive oil, making sure to mix all of the ingredients together. Mix in any optional additional spice (i.e 2 Tablespoon red pepper sauce, hummus, salsa, etc.) and chicken, if desired. Set the bowl aside, and prepare the baking dish.
• Preheat the oven to 350 degrees Fahrenheit. Oil or lightly grease an 8×11 or 9×12 casserole dish and set it aside.
• To make the cheese sauce, melt the butter or oil into a medium saucepan over medium heat. Once melted, whisk in gluten free all-purpose flour, garlic powder, salt, and pepper. Stir and cook for 2-3 minutes on medium-low until the color of the roux gets slightly nuttier in color. The texture might be very viscous at first, but keep stirring with a spatula or spoon to cook out the starchy flavor.
• Gradually whisk in the milk. Make sure to whisk constantly as it will be very thick. Keep adding a little bit of milk at a time until it smooths out and all of the milk has been added.
• Next, whisk in the vegetable broth. Once it reaches a soft boil, reduce the heat to medium low or low, and whisk for 30 seconds. Add 3/4 cup shredded cheese (or 1/4 cup nutritional yeast as cheese substitute) and a pinch of paprika, stirring over low heat or removed from the heat.
• Add the cheese sauce to the broccoli and orzo mixture, and stir to combine.*
• Spread the broccoli cheese orzo mixture into the prepared casserole dish, and top it with the remaining optional shredded cheese.
• Bake the casserole in a preheated oven for 25-30 minutes or until it is bubbly and the cheese is melted.
• Remove the casserole dish from the oven, and season it to your liking. Add salt and pepper to taste.