Broccoli Cheddar Casserole Recipes

BROCCOLI CHEDDAR CASSEROLE

Steps:

• In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.

CHEESY CHEDDAR BROCCOLI CASSEROLE

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.

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

BROCCOLI-CHEDDAR CASSEROLE

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Butter a 9 x 9 or a 11 x 7-inch baking dish.
• In a medium bowl combine undiluted soup with mayonnaise, sour cream, beaten egg, garlic powder, chopped onion, seasoned salt and black pepper; whisk until well combined.
• Mix in the grated cheese and chopped broccoli.
• Spread into baking dish.
• Sprinkle the parmesan cheese on top.
• Bake uncovered for about 45 minutes or until hot and bubbly.

BROCCOLI CHEDDAR CASSEROLE

Steps:

• In large skillet, melt butter over medium heat.
• Saute broccoli and onion for 5 minutes, or until crisp tender.
• In a bowl, add eggs, cream, and 1 3/4 cups of the cheddar cheese, and mix well.
• Add broccoli, salt, and pepper to the egg mixture.
• Pour into a greased 3 quart casserole dish; set casserole inside of a larger dish, and pour 1 inch of water into the larger dish to make a water bath.
• Bake at 350 degrees for 45 to 50 minutes or until a knife inserted in the center comes out clean.
• Sprinkle with remaining cheese, and allow casserole to sit for 10 minutes before serving.

BROCCOLI-CHEDDAR HASH-BROWN CASSEROLE

Steps:

• In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.
• Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
• Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.