Broccoli With Mornay Sauce Recipes

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BROCCOLI WITH MORNAY SAUCE



Broccoli With Mornay Sauce image

Hearty vegetable dish perfect for entertaining, can be prepared the day before and baked when company arrives. From Great American Recipes card series.

Provided by pamsbm

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs broccoli, cut into 2 inch flowerets (1 bunch)
1/2 cup finely chopped onion
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 cups milk
1/4 cup grated swiss cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 dash nutmeg
1/4 cup grated parmesan cheese
1/4 cup fine dry white bread crumbs
2 tablespoons melted butter or 2 tablespoons margarine

Steps:

  • Cook broccoli in boiling salted water for 5 minutes or until almost tender.
  • Refresh under cold water and drain well.
  • In medium saucepan, sauté onion in butter 3 minutes.
  • Add flour. Stir constantly over low heat for 1 minute.
  • Add milk, whisking constantly.
  • Cook over medium-high heat, whisking constantly for 5 minutes.
  • Mixture will thicken.
  • Stir in Swiss cheese, salt, pepper and nutmeg.
  • Coat bottom of a 1 to 1 1/2 quart casserole dish with sauce.
  • Arrange broccoli over sauce.
  • Pour remaining sauce over broccoli.
  • Combine Parmesan cheese and bread crumbs.
  • Sprinkle over casserole.
  • Drizzle with melted butter.
  • Bake, uncovered, at 375°F for 20 to 24 minutes or until lightly browned.

Nutrition Facts : Calories 347.1, Fat 20.7, SaturatedFat 12.5, Cholesterol 59.3, Sodium 647.1, Carbohydrate 29, Fiber 5.2, Sugar 4.3, Protein 14.8

CHICKEN AND BROCCOLI MORNAY



Chicken and Broccoli Mornay image

Make and share this Chicken and Broccoli Mornay recipe from Food.com.

Provided by Brenda.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
3 1/2 cups chicken breasts, cubed (about 1#)
1 cup cold water
1 tablespoon dry sherry or 1 tablespoon chicken broth
1 (10 ounce) package frozen broccoli, chopped, thawed
1 (10 ounce) can cream of chicken soup
1 1/2 cups quick-cooking rice
1/4 cup grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 1/2 cups half-and-half
1/4 cup swiss cheese, shredded
1/4 cup chicken broth

Steps:

  • Heat oil in a large skillet.
  • Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
  • Add water, sherry, broccoli, and soup.
  • Bring to a boil.
  • Add rice to the skillet and stir.
  • Remove from heat and let stand for 5 minutes.
  • Sprinkle with 2 tablespoons of the parmesan cheese.
  • In a separate large saucepan, melt butter over low heat.
  • Stir in flour.
  • Gradually add the half-and-half, stirring continually until smooth.
  • Boil for 1 minute.
  • Add swiss cheese and remove from heat.
  • Beat sauce with a wire whisk for 5 minutes.
  • Beat in broth.
  • Spoon chicken mixture in a serving dish.
  • Pour sauce over chicken.
  • Top with remaining parmesan cheese.

Nutrition Facts : Calories 530.7, Fat 31.4, SaturatedFat 14.6, Cholesterol 66.2, Sodium 721.4, Carbohydrate 45.9, Fiber 2.9, Sugar 1.8, Protein 14.2

CAULIFLOWER AND BROCCOLI MORNAY



Cauliflower and Broccoli Mornay image

DH requested a change from steaming the broccoli and cauliflower and suggested a cheese sauce. The following is what was created. As I didn't measure the ingredients except for the milk for the cheese sauce I have approximated what I used. When making sauce use a whisk. UPDATE - please feel free to incorporate other vegies we have included carrot and or mushrooms and if wanting a one pot meal some cooked shredded chicken also goes well.

Provided by ImPat

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 1/2 tablespoons plain flour (all purpose)
1 1/2 tablespoons butter
1 1/2 cups milk (I use hi-lo, warm milk)
1/2 cup cheddar cheese (grated, I use sharp vintage)
1/2 cup cheddar cheese (grated)
1/4 cup mozzarella cheese (grated)

Steps:

  • Preheat oven to 175°C.
  • Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
  • Put into a small casserole dish (mine is 1 quart/1 litre).
  • For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
  • Mix up the second 1/2 up of cheddar and mozzarella.
  • Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.

Nutrition Facts : Calories 259.3, Fat 18.8, SaturatedFat 11.7, Cholesterol 59.5, Sodium 321.5, Carbohydrate 10.3, Fiber 0.9, Sugar 1, Protein 13.5

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