Mommys Broccoli Cheese Casserole Originally Aunt Cindys Recipes
AUNT MILLIE'S BROCCOLI CASSEROLE
This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!
Provided by KAYLEEW
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
- In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
- In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
- Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 15.7 g, Cholesterol 27.7 mg, Fat 12.6 g, Fiber 3.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 972.9 mg, Sugar 2.8 g
AUNT LINDA'S BROCCOLI CHEESE CASSEROLE
My husband's aunt makes this for Thanksgiving and Christmas pot lucks. If she does not bring this to the function, she's in trouble-lol. It is very good and really cheesy. Easy to make, I am sure it will be one of your favorites as well.
Provided by ladyautumn
Categories Rice
Time 1h15m
Yield 1 casserole, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Make rice as directed on box.
- Steam the cauliflower and broccoli.
- While the rice and veggies are cooking, go ahead and cube the cheese. Save a few cubes for the top of the casserole.
- When rice is done place in a large casserole dish, add veggies, cubed cheese, and soup. Mix together.
- Place saved cubed cheese on top of casserole and cook at 350 degrees for 45 minutes.
Nutrition Facts : Calories 171.5, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.1, Sodium 432.7, Carbohydrate 4.1, Fiber 1, Sugar 1.1, Protein 10.6
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
- In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
- Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
- In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
- Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.
MOM'S BROCCOLI CASSEROLE
Mother always made this hot dish for Thanksgiving, Christmas and other special family dinners. When my sisters and I plan a dinner, this dish is still on the menu. I've tried many broccoli casseroles over the years, but none are quite as good as Mom's.- Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare broccoli according to package directions; drain. In a bowl, combine the soup, mayonnaise, cheese, eggs and onion. Stir in broccoli. Pour into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top., Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
AUNT MILLIE'S BROCCOLI CASSEROLE
This fresh broccoli casserole is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!
Provided by Kaylee
Categories Broccoli Casserole
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
- In a saucepan over medium heat, mix cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add broccoli, stirring to coat. Transfer the mixture to a 9x13-inch baking dish.
- In a separate saucepan, melt butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
- Bake 30 minutes in the preheated oven, until the topping is browned and the broccoli is tender.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 15.7 g, Cholesterol 27.7 mg, Fat 12.6 g, Fiber 3.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 972.9 mg, Sugar 2.8 g
MOMMY'S BROCCOLI-CHEESE CASSEROLE ORIGINALLY AUNT CINDY'S--
Make and share this Mommy's Broccoli-Cheese Casserole Originally Aunt Cindy's-- recipe from Food.com.
Provided by Metz Allan
Categories One Dish Meal
Time 1h15m
Yield 10 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice, let cool for about 30 minutes then add to 9x13 baking dish.
- Add broccoli, soup and cheese to rice, mix well.
- Add shredded cheese to mix.
- Add a little salt and pepper.
- Bake in oven at 350 for 45 minutes. Let cool about 15 minutes before gobbling up!
Nutrition Facts : Calories 481.4, Fat 28.9, SaturatedFat 16.5, Cholesterol 81.3, Sodium 1360.7, Carbohydrate 32.7, Fiber 2.9, Sugar 1.9, Protein 23.2
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