ONLY THE BEST BROCCOLI AND CHEESE CASSEROLE EVER!:)
Ok...after searching high and low, I've finally found a recipe that's similar to a casserole dish from one of my fav. eateries in St. Augustine, FL! It's a little diff., but just as tasty. I think their dish had a lot more butter in it. I pass this on with love and the hopes that you will take it to all of your potluck get togethers. I hope you like it, wait...no I hope you LOVE IT!:)
Provided by Covelli
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- spray a casserole dish with non-stick spray.
- combine cooked broccoli, egg, onion, cheese, mayo,sour cream, ***and salt and pepper to taste. (I add the egg last so that I can see if it needs seasoning).
- Make sure the mixture is a little "wet", but not soupy.
- Pour into casserole dish.
- Top with ritz and pour a little oil (1 tbs or less) on top of crackers.
- Bake at 350 for 30 minutes until top is golden brown and mixture is bubbling.
AWESOME BROCCOLI-CHEESE CASSEROLE
My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!
Provided by Stacy M. Polcyn
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 9.4 g, Cholesterol 63.5 mg, Fat 34.1 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 618.7 mg, Sugar 2.5 g
BROCCOLI AND CHEESE CASSEROLE
A comforting, indulgent vegetarian dish.
Provided by Food Network
Categories casserole,cheese,Main,side,vegetables,vegetarian
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- Melt 2 tablespoons of butter in medium saucepan over medium high heat. Add in onions and cook until translucent, about 4 minutes. Stir in flour and stir to coat onions. Cook for 2 minutes. Remove from heat and whisk in hot milk. Return to heat and bring to a simmer. Stir in cheese by the handful. Add broccoli to the cheese sauce and pour into buttered casserole dish.
- Melt remaining butter in a small skillet and stir in cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.
BROCCOLI AND CHEESE CASSEROLE
This vegetarian side dish is comfort food at its finest. Tender broccoli is sauced with creamy Cheddar and crowned with a buttery, crunchy cracker topping. It's sure to steal the show.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CHEESY BROCCOLI CASSEROLE
In this casserole, a homemade cheese sauce that's good enough to toss with pasta replaces the canned creamed soup. When you mix in broccoli florets and cooked rice, then top the whole thing with crushed crackers and more Cheddar, you get a gooey holiday side with a crisp top. Use white or orange Cheddar or a mix of the 2, aiming for a range of 4 to 5 cups, based on how rich and cheesy you'd like it. And while this does contain a lot of broccoli, you'll probably want to serve a salad on the side.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 23 grams, Sodium 1010 milligrams, Sugar 10 grams, TransFat 1 gram
BEST BROCCOLI CHEESE CASSEROLE
This is so delicious. everyone wants to eat it all up, you can't stop with just one helping. it is very simple to make and will tempt your tastebuds!
Provided by Mikey
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli until tender.
- drain well.
- in a pre-sprayed casserole dish mix cream of mushroom soup, sour cream, onion, and 1 cup of cheese together.
- add broccoli and crush ritz crackers and also mix inches.
- top with 1/2 cup shredded cheddar cheese.
- bake at 350 for 20 minutes.
- you can also substitute the broccoli with cauliflower.
CHEESY CHEDDAR BROCCOLI CASSEROLE
People who don't even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. -Elaine Hubbard, Pocono Lake, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 359 calories, Fat 26g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
BEST BROCCOLI CASSEROLE
I'm a home economics teacher, and finding vegetables recipes my students enjoy preparing and eating really puts me to the test. Many kids who say they don't like broccoli actually ask for second helpings of this one!-Cynthia Kolberg, Syracuse, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour.
Nutrition Facts :
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- Place broccoli and water in a large microwavable bowl. Cover loosely with plastic wrap, and microwave on HIGH until tender, about 8 minutes. Set aside.
- Melt 3 tablespoons of the butter in a Dutch oven over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, and cook, stirring occasionally, 1 minute. Sprinkle flour evenly over onion mixture, and cook, stirring constantly, 1 minute. Whisk in milk, and cook, stirring constantly, until thickened, about 2 minutes. Reduce heat to medium, and whisk in mayonnaise, mustard, salt, and pepper until smooth. Add cheese, and stir until melted and smooth. Add broccoli, and stir to coat. Transfer to a lightly greased 13- x 9-inch broiler-proof baking dish, and cool to room temperature, about 30 minutes. Cover with aluminum foil, and chill until ready to bake, up to 1 day ahead.
- Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, covered, until hot and bubbly, about 1 hour.
- Place remaining 1 tablespoon butter in a medium-size microwavable bowl, and microwave on HIGH until melted, about 15 seconds. Add crackers and parsley, and stir to combine. Sprinkle evenly over casserole. Increase oven temperature to broil on HIGH, and broil casserole until top is golden brown, about 1 minute. Let stand 10 minutes before serving.
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