Birds Eye Cheddar Broccoli Bake Recipes

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BROCCOLI BAKE



Broccoli Bake image

This easy broccoli bake with cheddar cheese and breadcrumbs is a creamy broccoli casserole that can be a main dish or a side at Thanksgiving.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Number Of Ingredients 12

3 tablespoons unsalted butter (divided)
3/4 cup Panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
5 cups coarsely chopped broccoli florets ((about 1 1/4 pounds))
1/4 cup white whole wheat flour
1 3/4 cups non-fat milk
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
1/2 cup freshly grated extra sharp cheddar cheese

Steps:

  • Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron (or other ovenproof) skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.
  • Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.
  • Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.
  • Add the reserved broccoli, stir to coat, then pat the broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)
  • Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. (Tip: For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn't burn.) Let stand 5 minutes, then serve.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4), Calories 306 kcal, Carbohydrate 27 g, Protein 15 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 45 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 5 g

CHEESY CHEDDAR BROCCOLI CASSEROLE



Cheesy Cheddar Broccoli Casserole image

People who don't even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. -Elaine Hubbard, Pocono Lake, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1-1/2 cups shredded sharp cheddar cheese, divided
1 can (6 ounces) french-fried onions, divided
2 packages (16 ounces each) frozen broccoli florets, thawed

Steps:

  • Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 359 calories, Fat 26g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

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