Broccoli Panko Casserole Recipes

BROCCOLI PANKO CASSEROLE

Broccoli Panko Casserole image

Provided by My Food and Family

Categories Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

1 bag broccoli florets, cooked and drained
1/2 can cream of mushroom soup
1 egg, beaten
1/2 cup mayonnaise
1 cup grated mild cheese
Salt and pepper to taste
TOPPING:
cups 1 1/2 to 2 Panko bread crumbs
4 Tbsp butter, melted
1 Tbsp Italian seasoning

Steps:

Mix broccoli, soup, and other casserole ingredients together. Pour into buttered dish.
Mix crumbs, butter and seasoning together. Sprinkle on top.
Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ROASTED BROCCOLINI WITH PANKO GREMOLATA

Roasted Broccolini with Panko Gremolata image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 large bunches broccoli
Good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
1/2 cup panko (Japanese bread flakes)
2 tablespoons toasted pine nuts
2 teaspoons grated lemon zest (2 lemons)
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.

PANKO-PARMESAN ROASTED BROCCOLI

Panko-Parmesan Roasted Broccoli image

This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 heads broccoli, cut into florets
⅓ cup panko bread crumbs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g

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