Alton Browns Broccoli Casserole Recipes

ALTON BROWN'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles.
• In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat.
• Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered.
• Then remove cover and bake for additional 15 minutes to brown.
• Cool for 15 minutes before serving.

BROCCOLI CASSEROLE

Steps:

• Heat oven to 350ºF. Spray an 8-inch square glass baking dish with nonstick spray.
• Bring 3 quarts water to a boil in an 8-quart pot over high heat and add several heavy pinches of salt. Prepare an ice bath in a bowl large enough to hold the broccoli. When the water boils, add the broccoli and cook for 1 minute. Drain the broccoli in a colander and immediately place in the ice bath to shock. Swirl around to cool completely, drain, and set aside.
• Heat water in an 11-inch straight-sided saute pan over high heat for 30 to 45 seconds, then add the mushrooms. Cook, stirring occasionally, until the mushrooms collapse, 2 to 4 minutes, then add the butter. Cook, stirring occasionally, until browned, 7 to 10 minutes. Add the broccoli and ramen noodles and toss to combine.
• Turn off the heat. Add the mayonnaise, yogurt, half of the cheese, the blue cheese dressing, eggs, 1/2 teaspoon salt, and the ramen noodle seasoning pack and toss to combine well. Transfer the mixture to the prepared baking dish and smash down with a spatula to compact the casserole. Sprinkle the top with the pepper and remaining cheese.
• Cover with heavy-duty aluminum foil and bake on the middle rack of the oven for 45 minutes. Remove the foil and bake for an additional 15 minutes. Cool 30 minutes before serving.

OVEN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

BROCCOLI CASSEROLE

Steps:

• Preheat oven to 400 degrees. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well.
• Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat. Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli. Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes.

PAN STEAMED BROCCOLI

Steps:

• Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

GOOD EATS BROCCOLI NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine mayo, sour cream, cheese, eggs, salt pepper, and ramen seasoning packet. In another bowl, combine the broccoli, mushrooms, and broken ramen noodles; toss with the mayo to evenly coat.
• Place mixture in a greased 8x8 baking dish (or something similar).
• Bake for 45 minute covered, then 15 minute uncovered to brown. Cool about 15 minute before serving.

QUINOA AND BROCCOLI CASSEROLE

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

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.