BROCCOLI CASSEROLE WITH STUFFING CRUMB TOPPING
Steps:
- Gather the ingredients. Preheat the oven to 350 F / 180 C / Gas 4.
- Butter a 2-quart casserole and set aside.
- In a large bowl, combine the mayonnaise, condensed soup, and eggs; whisk until well blended. Add the cooked broccoli and then add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Blend well.
- Spoon the mixture into the prepared casserole dish and top with the stuffing mix. Dot with butter.
- Bake for 45 minutes. Serve and enjoy!
Nutrition Facts : Calories 451 kcal, Carbohydrate 14 g, Cholesterol 98 mg, Fiber 3 g, Protein 12 g, SaturatedFat 12 g, Sodium 927 mg, Sugar 3 g, Fat 39 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g
BROCCOLI CRUMBLE
Broccoli is simmered in a cheesy sauce before being baked with a crunchy topping for a flavorful side dish even your kids will enjoy.
Provided by Buckwheat Queen
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
- Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
- Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
- Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 32.1 g, Cholesterol 63 mg, Fat 22.6 g, Fiber 3.1 g, Protein 13.8 g, SaturatedFat 13.9 g, Sodium 382.6 mg, Sugar 6.3 g
COLORFUL VEGGIE BAKE
It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED VEGETABLE MEDLEY
If you get all the chopping done the night before, it's smooth sailing when company arrives the next day. "Just prepare this casserole in advance, and bake at serving time," suggests Linda Vail of Ballwin, Missouri.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts :
BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL
Categories Cheese Mustard Vegetable Side Bake Sauté Thanksgiving Parmesan Broccoli Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
- Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
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