Aunt Pats Broccoli Casserole Recipes

AUNT PAMS BROCOLLI CHEESE CASSAROLE

Aunt Pams Brocolli Cheese Cassarole image

Every year my aunt would make this recipe. When I was a teenager she handed over the recipe to me and I took over making it. My family now enjoys it and I hope yours will too.

Provided by Kathy Triplett

Time 25m

Number Of Ingredients 6

Ingredients

AUNT PAM'S BROCOLLI CHEESE CASSAROLE
2 pkg frozen brocolli cuts
1 can(s) cream of brocolli soup
1 can(s) durkee fried onions
1 pkg ritz crackers
2 pkg cheddar cheese, shredded

Steps:

1. Boil brocolli according to package, drain.
2. Preheat oven to 375 F.
3. Cook cream of brocolli soup mixed with 1/2 can milk or water. Bring to slight boil.
4. In a 9 x 11 pan spray with non-stick cooking spray.
5. On the bottom layer crush half of the ritz crackers, then layer with half the brocolli, then layer with half the soup, then spread half the cheese, finally layer with half the durkee onions.
6. repeat the layering process.
7. Bake in the oven for about 15 minutes or until cheese has melted and starting to turn golden brown.

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE

Aunt Anne's Broccoli-Cheese Rice Casserole image

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

Ingredients

1 stick (1/2 cup) unsalted butter, plus more for the baking dish
1 medium red onion, diced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces
2 cups cooked white rice, fresh, day-old, or cold
20 ounces frozen chopped broccoli (do not thaw)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup sour cream
1 cup whole milk, plus more as needed

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.

AUNT LINDA'S BROCCOLI CHEESE CASSEROLE

Aunt Linda's Broccoli Cheese Casserole image

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

Ingredients

1 (6 ounce) box long grain and wild rice blend, Uncle Ben's broccoli flavored
1 (8 ounce) package frozen broccoli
1 (8 ounce) package frozen cauliflower
1/2 lb brick cheese, cubed
1/2 lb havarti cheese, cubed
1/2 lb cheddar cheese, cubed
1 (10 3/4 ounce) can cream of mushroom soup

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 MILLIE'S BROCCOLI CASSEROLE

Aunt Millie's Broccoli Casserole image

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

Ingredients

4 heads fresh broccoli, chopped
1 ½ cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 ½ teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed, seasoned croutons

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 PAT'S BROCCOLI CASSEROLE

Aunt Pat's Broccoli Casserole image

I love quick and easy recipes. I work night shift and my daughter goes to U.A.F so easy simple meals work best for us. We take turns cooking depending on who is home. This dish is yummy.

Provided by Elaine Carstensen

Categories Vegetables

Time 50m

Number Of Ingredients 4

Ingredients

2 bag(s) (20 oz) frozen broccoli cooked and drained
2 c sour cream
1 pkg dry onion soup mix
3/4 c shredded cheddar cheese

Steps:

1. Preheat oven to 350. Spray a casserole dish with non stick spray.
2. Mix broccoli, sour cream and onion soup mix. spread in casserole dish and top with cheddar cheese
3. bake 30 minutes or until hot and bubbly. Enjoy!

BEST CHEEZ-IT BROCCOLI CASSEROLE

Best Cheez-It Broccoli Casserole image

This recipe was given to me by my husband's Aunt Julia. It has been in the family for years. We serve it at all the family gatherings The children love it and are disappointed if someone doesn't make it. I double this to take to potlucks and always get asked for the recipe. This make be refrigerated or frozen before cooking.

Provided by Haileysgrndma

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages frozen chopped broccoli
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
2 tablespoons grated onions
1 cup mayonnaise
2 eggs, well beaten
salt and pepper
1 cup cheese cracker crumb

Steps:

Cook broccoli 5 minutes; drain well.
Combine next 6 ingredients to make sauce.
Combine sauce with broccoli.
Pour into an 8x8-inch casserole dish.
Sprinkle top with cracker crumbs.
Bake in a 400°F oven for 30 minutes.
Don't substitute salad dressing for the mayonnaise, it will make the casserole runny.

Nutrition Facts : Calories 179.4, Fat 8.4, SaturatedFat 3.9, Cholesterol 61.3, Sodium 373.7, Carbohydrate 17.9, Fiber 2.5, Sugar 1.8, Protein 9

AUNT LIZ'S ALMOND BROCCOLI CASSEROLE

Aunt Liz's Almond Broccoli Casserole image

Make and share this Aunt Liz's Almond Broccoli Casserole recipe from Food.com.

Provided by Shar-on

Categories Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 cups broccoli
1 clove garlic, pressed
1 large onion, diced
1/4 cup butter
1 (10 ounce) can cream of mushroom soup
3/4 cup Cheese Whiz
1 (10 ounce) can mushrooms, drained
1/2 cup slivered almonds
1/2 cup crouton

Steps:

Pre-stream broccoli for about 5 minutes.
Saute onions and garlic in butter.
Add soup, cheese whiz and mushrooms to sauteed onion mixture.
Put broccoli into a greased casserole dish and pour sauce over it.
Sprinkle the almonds over this and then sprinkle the croutons on top.
Bake at 350 degF for 30 minutes.

Nutrition Facts : Calories 303.6, Fat 22.5, SaturatedFat 10.3, Cholesterol 45.1, Sodium 940.8, Carbohydrate 18.1, Fiber 3.7, Sugar 6.2, Protein 10.4

AUNT PAT'S SPAGHETTI CASSEROLE

Aunt Pat's Spaghetti Casserole image

Make and share this Aunt Pat's Spaghetti Casserole recipe from Food.com.

Provided by Mom10

Categories Spaghetti

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1/2 cup chopped onion
1/4 cup green pepper (optional)
2 tablespoons margarine or 2 tablespoons butter
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can tomato soup
2/3 cup water (or half a soup can)
1 garlic clove, minced
1 cup shredded cheese
1/2 lb spaghetti

Steps:

Cook and drain spaghetti noodles.
Brown beef, onion, and green pepper in butter until lightly browned and vegetables are tender.
Add soups, water, and garlic; heat, stirring until blended.
Stir in noodles and half the cheese.
Pour into greased 3 quart casserole and top with remaining cheese.
Bake at 350* about 30 minutes.

Nutrition Facts : Calories 717, Fat 35.3, SaturatedFat 13.4, Cholesterol 95.2, Sodium 1309.3, Carbohydrate 62.2, Fiber 3, Sugar 9, Protein 36.8

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