5 Minute Cheesy Broccoli Toss Recipes

BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN

Steps:

• Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
• Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
• Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
• Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
• Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.

QUICK CHEESY BROCCOLI

Steps:

• Prepare broccoli according to package directions; drain. Combine bread crumbs, cheese, salt, pepper and garlic powder; sprinkle over broccoli.

TANGY BROCCOLI

Steps:

• Steam broccoli until tender-crisp.
• Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

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 BROCCOLI TOSS

Steps:

• Wash and cut the broccoli into bite size pieces. Place in a steamer pan over medium heat.
• Steam broccoli until tender. but still firm enough to be tossed with the cheese. Transfer steamed broccoli to a saucepan with a lid.
• Cut the Velveeta cheese into slices or small cubes and place in the pot. Sprinkle with the dry mustard and place the lid on.
• Let the heat of the freshly steamed broccoli melt the cheese for a few minutes.
• Open the lid and toss the broccoli gently with the melted cheese and dry mustard.
• Place in a serving dish and sprinkle with the parmesan cheese. Serve.

CHEESY SAUSAGE, BROCCOLI & TORTELLINI TOSS

Steps:

• In a Dutch oven or large saucepan bring salted water to a boil and cook tortellini for 10 minutes, stirring occasionally.
• Add broccoli and sausage; return to boil.
• Cook until pasta is tender but slightly firm and broccoli is tender-crisp, stirring occasionally (5 minutes).
• Drain well; keep warm.
• In a medium saucepan, melt butter and saute garlic for 1 minute.
• Stir in flour and caraway seeds.
• Add milk all at once.
• Continue to cook and stir until thickened and bubbly.
• Add cheese and mustard, stirring until cheese melts.
• Pour sauce over tortellini mixture; toss to coat.