Creamybroccoliandcheese Recipes

CREAMY CHEDDAR BROCCOLI

Steps:

• Place the broccoli and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. In a small bowl, combine the cream cheese, milk and ranch dressing mix. , Drain broccoli; return to dish. Top with cream cheese mixture; sprinkle with cheddar cheese. Cover and microwave at 50% power for 2-3 minutes or until heated through and cheese is melted.

CREAMY BROCCOLI AND CHEESE

Steps:

• Melt butter in saucepan.
• Add 1/2 of Milk.
• Add Velveeta.
• Stir frequently until thouroughly melted.
• Add more milk if you would like a creamier sauce. To equal out flavor you may need additional butter or cheese, judge to taste.
• Add steamed broccoli and stir lightly together.
• Serve alone or over potatoes.

CREAMY BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 minutes.

CREAMY BROCCOLI AND CHEESE

Steps:

• In a blender, combine dressing mix with cream cheese and milk; blend until smooth.
• Pour over broccoli in 9-inch baking dish; stir well.
• Top with cheese.
• Bake at 350°F for 25 minutes or until cheese is melted.

BROCCOLI AND CHEESE CASSEROLE

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.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

CREAMED BROCCOLI WITH PARMESAN

Steps:

• Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
• Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
• Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
• Remove from heat and stir in parmesan and lemon juice.