Broccoli And Pasta Casseroles Recipes

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 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 BAKE

Steps:

• Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
• Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
• Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

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.

BROCCOLI PASTA BAKE

Steps:

• Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain., In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli. , Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

BROCCOLI AND PASTA BAKE

Steps:

• Note: drain broccoli and mushrooms very well.
• Steam broccoli until tender-firm.
• Slice mushrooms, set aside.
• Cook pasta until tender-firm, drain well.
• Meanwhile, in a large bowl, melt butter in microwave; mix in flour, stir in milk. Heat in microwave pausing to stir occasionally until mixture boils and thickens.
• Add parmesan cheese, salt, garlic, nutmeg, thyme and cheddar cheese; stir.
• Return drained pasta to a large pot, add cheese mixture, cooked broccoli and mushrooms; mix well.
• Pour into greased 9x13 casserole dish.
• Sprinkle with grated cheese.
• Bake uncovered in 350 degree oven for about 20 minutes.
• Note: if refrigerated before baking, bake 5-10 minutes longer.

BEEF, BROCCOLI, AND PASTA CASSEROLE

Steps:

• Preheat oven to 375°F
• Place broccoli in a steamer basket over boiling water.
• Cover pan and steam 3 minutes or until tender.
• Rinse broccoli under cold running water and drain well.
• Transfer to a buttered, deep casserole dish.
• Cook pasta in a large pan of boiling water 7 minutes, or until al dente. Drain, rinse under cold water, and drain again.
• Stir into broccoli.
• Melt 2 tsp butter in a heavy nonstick skillet over medium high heat.
• Sauté meat, onion and garlic 5 minutes, stirring often to break up meat, until browned.
• Sprinkle on flour and thyme.
• Sauté 2 minutes, stirring often.
• Stir in next 4 ingredients and salt to taste.
• Bring to a boil, stirring until thickened.
• Reduce heat to low and simmer 3 minutes, stirring often.
• Remove from heat and stir in Cheddar cheese until melted.
• Stir into casserole and toss.
• Top with breadcrumbs and Parmesan and dot with remaining butter.
• Bake about 30 minutes until casserole is bubbling and top is golden brown.