Creamy Baked Broccoli Recipes

KETO CREAMY BROCCOLI WITH BACON

Steps:

• Pre-heat oven to 400F. In a large pan over medium-high heat, cook chopped bacon for 2-3 minutes or until almost crispy.
• Remove bacon from pan and to the same pan, add the butter, garlic, broccoli, garlic powder, crushed red pepper and a dash of salt and pepper. Sautee for 2-3 minutes or until the garlic is fragrant. Add the heavy cream, cheese, and cooked bacon.
• Transfer to preheated oven and cook for 12-15 minutes or until the cheese is bubbly and the broccoli is cooked to desired doneness. Serve as a side or eat as a main meal!

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 180C/350F.
• Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
• Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
• Add flour and cook for 1 minute, stirring constantly.
• While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
• Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
• Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
• Add broccoli and stir well to coat.
• Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
• Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
• Stand for 5 minutes before serving.

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
• Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
• Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
• Bake in preheated oven for 30 minutes.

BAKED PARMESAN BROCCOLI

Steps:

• Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli., Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli. , In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top., Bake, uncovered, 15-18 minutes or until heated through.

CREAMY BROCCOLI CASSEROLE

Steps:

• In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. , Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

CREAMED BROCCOLI WITH PARMESAN

Steps:

• Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
• Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
• Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
• Remove from heat and stir in parmesan and lemon juice.

CREAMY ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
• Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
• With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.

CREAMY CAULIFLOWER & BROCCOLI BAKE

Steps:

• Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

CREAMY BAKED ZITI WITH BROCCOLI

Steps:

• Preheat oven to 350°.
• Cook penne in boiling salted water until al dente.
• Drain pasta and place in large bowl.
• Heat olive oil over medium heat and saute garlic for about 1 minute.
• Combine garlic, broccoli, Parmesan cheese and cream with penne.
• Spoon mixture into a large baking dish and top with mozzarella cheese.
• Bake, covered for 20 to 30 minutes.
• Note: Can be made up until baking point and refrigerated until dinner time.

CREAMY BROCCOLI-BACON BAKE

Steps:

• Heat oven to 425°F.
• Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
• Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

CREAMY BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 minutes.