Zesty Broccoli Casserole Recipes

ZESTY CHICKEN CASSEROLE

Steps:

• Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. , In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.

ZESTY BROCCOLI

Steps:

• In a large skillet, saute garlic and pepper flakes in oil. Add broccoli and toss to coat; saute for 8 minutes or until crisp-tender. Sprinkle with salt if desired.

CREAMY & SPICY BROCCOLI CASSEROLE

Steps:

• Cook broccoli and drain.
• In skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. Quickly add garlic and cook for 30 seconds. Add rest of ingredients except eggs. Mix all these ingredients and let bubble a slightly, take pan off heat.
• Spray casserole dish with cooking spray. Put broccoli into casserole dish. Mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. NOTE: Leave 1/2 French Fried Onion topping for topping.
• Bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes.
• Now, eat all your veggies.

ZESTY BROCCOLI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, cream of chicken soup, and cream of mushroom soup in a large bowl. Mix in vegetables, shredded chicken, 1 cup Mexican cheese blend, and salsa. Transfer chicken mixture to a baking pan. Sprinkle remaining cheese evenly on top.
• Melt margarine in a skillet over medium heat. Add bread crumbs, stirring constantly until the crumbs turn golden brown, about 5 minutes. Pour bread crumbs evenly over the chicken mixture.
• Bake in the preheated oven until heated through, about 45 minutes.

ZESTY BROCCOLI CASSEROLE

Steps:

• Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
• Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise and onion. Spoon cheese mixture evenly over broccoli.
• Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

ZESTY BROCCOLI CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside. Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH

Steps:

• Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
• Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
• Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
• Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
• Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.