Ultimate Broccoli Blue Cheese Casserole Recipes

BROCCOLI AND BLEU CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Lightly spray a 2.5 or 3-quart baking dish with cooking oil. Set aside.
• In a large saucepot with 2 inches of water, add 3 packages of frozen broccoli florets and salt. Cover and bring water to boil and boil for 2 minutes. Turn off the heat and drain the broccoli. Return broccoli to pot and cover, allowing broccoli to steam for a few minutes, or until the broccoli is tender.
• In the meantime, in a small saucepan, whisk together butter, and flour, then add in the milk, cream cheese, and blue cheese on low heat. Stirring mixture until mixture comes to a low boil and the cheeses have completely melted. Turn off the heat. Pour into the broccoli and mix until well combined.
• Transfer broccoli and cheese mixture into a 2.5 or 3-quart casserole baking dish and top with a light layer of plain bread crumbs and then with grated Parmesan cheese.
• Bake in the oven for 20 to 25 minutes, or until the top turns golden and the sides are bubbly. Remove and allow to sit for 5 minutes before serving.
• Serves 6 to 8

BROCCOLI WITH BLUE CHEESE SAUCE

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat and add the flour. Cook, whisking constantly, until the butter begins to toast the flour, about 3 minutes. Add the rosemary and nutmeg and whisk for 15 seconds to toast. Add the milk. Bring the sauce to a simmer and cook for 5 minutes over low heat, stirring occasionally. Add the blue cheese and whisk until melted. Set aside over low heat to keep warm.
• Bring a pot of salted water to a boil. Set up a bowl of ice water and set aside. Line a tray with paper towels.
• Trim the broccoli stems and break the heads into equal-size florets. Add the broccoli to the boiling water and let cook until bright green and tender but still with a slight resistance when pierced with a knife, 3 to 5 minutes. Transfer the broccoli to the ice bath for about 10 seconds just to shock and stop the cooking. Using a spider or a slotted spoon, transfer the broccoli from the ice bath to the paper towel-lined tray. Give the tray a good shake to get any excess water off the broccoli. Set aside.
• Heat the remaining 2 tablespoons butter together with the olive oil in a large cast-iron pan over medium heat. Add the shallots and garlic and cook until softened, 3 to 4 minutes. Season with salt and pepper. Add the broccoli and toss gently with a wooden spoon or tongs to coat. Cook until heated through, 2 to 3 minutes.
• Remove the broccoli from the heat and ladle the warmed blue cheese sauce over the top. Garnish with the minced Fresno and freshly ground black pepper.

AWESOME BROCCOLI-CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

DELICIOUS BLUE CHEESE BROCCOLI CASSEROLE

Steps:

• Set oven to 350°F.
• Grease a medium casserole dish.
• Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels.
• In a large saucepan melt 2 tbsp butter over med-low heat; add in flour and stir for 1 minute.
• Add cream cheese, blue cheese and milk; stir over low heat until melted and smooth, then add/stir in broccoli.
• Mix 6 tbsp melted butter with the cracker crumbs until well combined.
• Stir in 1 cup cracker mixture into the broccoli mixture.
• Season with black pepper if desired.
• Pour mixture into a casserole dish.
• Cover with foil or a lid and bake for 15 minutes.
• Remove from oven then sprinkle the top with remaining cracker crumbs.
• Return to oven and bake uncovered for another 15 minutes.
• Allow to cool for 10 minutes before serving.