Italianbroccolicasserole Recipes

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ITALIAN BROCCOLI



Italian Broccoli image

This recipe is so easy and elegant. Red peppers and garlic really kick steamed brocolli up a notch. Serve with any pasta dish instead of a salad.

Provided by Simply Chris

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large head broccoli, cut into florets
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
4 shallots, thinly sliced
1 sweet red pepper, sliced into rounds
1/4 cup asiago cheese, grated
salt and pepper
red pepper flakes

Steps:

  • Place the broccoli in a steamer basket.
  • Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
  • Transfer to large bowl.
  • Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
  • Remove from heat.
  • Add the broccoli and mix well.
  • Add the salt, black pepper, red-pepper flakes and Asiago cheese.
  • Toss lightly.

Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1, Sodium 53.8, Carbohydrate 16.2, Fiber 4.6, Sugar 3.9, Protein 5.3

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

ITALIAN BROCCOLI CASSEROLE



Italian Broccoli Casserole image

I forgot all about this recipe until I was looking through some of my Mom's old recipes. This was from a 6th grade project (yes it is old!!) where our class studied a different vegetable every week and then made a recipe together using the vegetable. I made it the other night and my husband loved it too, so I thought I would post it.

Provided by PistonsFan

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs broccoli (frozen or fresh, cut into bite sized pieces)
2 medium tomatoes, cut into bite sized pieces
1/4 cup parmesan cheese
1 teaspoon oregano
2 tablespoons butter
1 cup milk
3/4 cup grated cheddar cheese
2 eggs, beaten
2 tablespoons flour

Steps:

  • Cook broccoli according to package directions if frozen, 5-7 minute if fresh.
  • Run under cool water to stop cooking process.
  • Melt butter in small saucepan.
  • Stir in flour.
  • Add milk, stirring constantly until smooth.
  • Add cheese, stir until melted and thick.
  • Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs.
  • Combine broccoli, tomato, cheese/egg mixture and oregano.
  • Pour into 13 x 9 glass dish that has been sprayed with cooking spray.
  • Sprinkle with Parmesan cheese.
  • Cook at 350 for 1/2 hour or until bubbly.

ITALIAN BROCCOLI



Italian Broccoli image

I have been making this dish for years. It is a great way to dress up broccoli, a colorful side dish with any roasted meats. I often steam the broccoli ahead of time, cool it quickly in cold water, drain and then, when ready to serve, warm it in the hot garlic oil.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1/2 pound fresh broccoli spears, cut into 2-inch pieces
1 tablespoon olive oil
2 garlic cloves, thinly sliced
Pinch crushed red pepper flakes, optional
Salt to taste

Steps:

  • Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender., Meanwhile, in a small skillet, combine the oil, garlic and pepper flakes if desired. Cook over low heat until garlic begins to brown, about 1-2 minutes, stirring occasionally. Using a slotted spoon, remove garlic and discard. Add broccoli and toss to coat. Season with salt. Serve immediately.

Nutrition Facts : Calories 96 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

MY ITALIAN BROCCOLI BAKE



My Italian Broccoli Bake image

I love this broccoli dish...it's something out of the ordinary...all you need is a pound of fresh broccoli and a can of Italian diced tomatoes, onion and your favorite melting cheese...you'll be good to go...love the flavors of this side dish and it smells so darn good while baking...try it sometime...it's delish!

Provided by Cassie *

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 8

1 lb head of fresh broccoli - cut into florets
4 Tbsp oil - i use olive oil
1 small onion - sliced
1 Tbsp garlic powder
salt & pepper to taste
1 - 14.5 oz can basil, garlic, oregano diced tomatoes - not drained
1/2 tsp sugar
1 1/2 c favorite shredded melting cheese

Steps:

  • 1. Preheat oven to 400 degree F. In a large skillet add oil, onion, garlic powder, salt & pepper and broccoli florets. Over med heat saute until onions are browning and broccoli starts to brown a little. ( about 5 minutes )
  • 2. Stir sugar into tomatoes, mellows any bitterness. In a 1 - 1 1/2 quart casserole dish, ( I used a deep dish pie plate ) add the broccoli mixture, tomatoes - stir just a bit.
  • 3. Add the cheese - cover with foil and bake for 30 - 40 minutes or until broccoli is tender. You can take the foil off and brown the last 5 minutes if that's what you prefer.
  • 4. Enjoy!

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Top Asked Questions

Can you use Broccoli and cheese in a broccoli casserole?
There’s no better combination than broccoli and cheese! This Easy Broccoli Casserole recipe is a simple side dish that comes together with a handful of pantry staples. You can use fresh broccoli or frozen broccoli, and you can create a healthy broccoli casserole with just a few simple substitutions!
What goes well with Italian Broccoli?
Italian Broccoli with garlic and olive oil is one of the simplest and most versatile side dishes you can make! The fresh broccoli and golden garlic are a perfect match! This is a 15-minute recipe that goes well as a side to almost any meal. This will be the recipe for basic Italian sauteed broccoli.
What is a broccoli casserole made of?
Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli. It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.
How to cook Broccoli Casserole with stuffing mix?
Combine the dry stuffing mix or the Ritz crackers with melted butter, and sprinkle on top of the casserole. Bake the broccoli casserole in a 400-degree oven for 15-20 minutes, or just until heated through and the topping is golden brown.

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