Broccoli Mozzarella Casserole Recipes

BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES

Baked Romanesco Broccoli With Mozzarella and Olives image

Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.

Provided by David Tanis

Categories vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Salt and pepper
2 or 3 medium heads romanesco broccoli (about 3 pounds)
3 tablespoons extra-virgin olive oil, plus more for baking dish
1 pound fresh mozzarella, sliced
1 cup grated pecorino or Parmesan (about 2 ounces)
1 dozen soft black oil-cured olives, or another type of black olive, pitted
1 teaspoon roughly chopped capers
4 roughly chopped anchovy fillets
4 garlic cloves, minced
1/2 teaspoon crushed red pepper, or to taste
Pinch of dried oregano

Steps:

Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams

AWESOME BROCCOLI-CHEESE CASSEROLE

Awesome Broccoli-Cheese Casserole image

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

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
¼ cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

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

TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE

Tomato, Broccoli, and Mozzarella Casserole image

This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.

Provided by BB2011

Categories Beans

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces farfalle pasta
1 lb broccoli floret
3 large tomatoes, divided
3/4 lb onion, diced
4 garlic cloves, very finely minced
1 (15 ounce) can chickpeas, drained
3/4 cup basil leaves, chopped and divided
1/2 lb fresh full-fat mozzarella cheese, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated parmesan cheese, divided
2 teaspoons salt
1 teaspoon black pepper

Steps:

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
Coarsely chop two of the tomatoes and add them to the pasta.
Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
Spread the pasta in the prepared baking dish.
Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.