AUNT MILLIE'S BROCCOLI CASSEROLE
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
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
BROCCOLI SALAD WITH BAKED CROUTONS
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
- When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
- Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
- For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
- Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.
CROUTON-TOPPED BROCCOLI
"We love this dish-even my children are crazy for it! It goes great with any meat and can easily be doubled," writes Kathy Fry of Brockville, Ontario.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place broccoli and water in a microwave-safe 2-qt. dish. Cover and microwave on high for 6-8 minutes or until tender; drain. , Stir in the soup, cheeses and milk. Cover and microwave for 2 minutes or until cheeses are melted. Sprinkle with croutons.
Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 706mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
BROCCOLI & CROUTON CASSEROLE RECIPE - (4.5/5)
Provided by Dorjon
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter. When it foams, add garlic, thyme, parsley and black pepper; swirl for a minute or 2. Place bread cubes in a large bowl, toss with butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. (Croutons can be stored in foil at room temp or in an airtight container for several days.) Bring a couple of inches of water to a boil in a deep skillet. Salt water and add broccoli; cook to tender-crisp, 5 minutes, and drain. (Broccoli can be stored in a plastic bag for several days.) To assemble and bake casserole, arrange croutons in a dish, top with broccoli, chicken and soup, remaining Parm cheese. Bake until hot through and golden on top, 35-40 minutes
JEANETTE'S FAMOUS BROCCOLI AND CROUTON CASSEROLE, RACHAELMAGIZED
Heads up: This recipe requires a portion of the Cream of Celery soup you made earlier this week (recipe follows).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 34
Steps:
- Preheat oven to 350 degrees F.
- Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days.
- Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days.
- To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes.
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning.
- Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
BROCCOLI CAULIFLOWER CASSEROLE
Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.
Provided by MUSTANGSTEPH21
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
- Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
- Bake in preheated oven until browned and bubbling, about 40 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g
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- Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
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