CHEESY BROCCOLI CASSEROLE
In this casserole, a homemade cheese sauce that's good enough to toss with pasta replaces the canned creamed soup. When you mix in broccoli florets and cooked rice, then top the whole thing with crushed crackers and more Cheddar, you get a gooey holiday side with a crisp top. Use white or orange Cheddar or a mix of the 2, aiming for a range of 4 to 5 cups, based on how rich and cheesy you'd like it. And while this does contain a lot of broccoli, you'll probably want to serve a salad on the side.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside.
- In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously.
- Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt.
- Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce.
- Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes.
- Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 23 grams, Sodium 1010 milligrams, Sugar 10 grams, TransFat 1 gram
AWESOME BROCCOLI-CHEESE CASSEROLE
My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!
Provided by Stacy M. Polcyn
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 9.4 g, Cholesterol 63.5 mg, Fat 34.1 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 618.7 mg, Sugar 2.5 g
BROCCOLI AND RICE CASSEROLE
This dish is so YUMMY!! The melted cheese on top brings the whole recipe together and we all enjoyed it. In fact, once everyone got a taste of this no one will care about the rest of the meal. The different textures were great!!! Spicy, fresh, and satisfying.
Provided by Rose Dailey
Categories Rice Sides
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients except the grated cheese and put into a casserole dish.
- 2. Top with grated cheese and bake in at 350 degrees, uncovered, for 45 to 50 minutes or until cheese is browned.
BROCCOLI AND ROTEL CHEESE CASSEROLE RECIPE - (4.5/5)
Provided by á-171101
Number Of Ingredients 6
Steps:
- Instructions: 1. Prepare the Instant Rice in accordance with the instructions on the box. Set aside 2. Steam the Fresh Broccoli or cook the Frozen Broccoli according to instruction. Set aside. 3. Open the Can of Celery Soup and Rotel. 4. In a large pan, pour in the Celery Soup and Rotel. Cut the Velveeta Cheese into small hunks and with a wooden spoon, mix the cheese into the rotel and soup. 5. Turn the heat under the pan to Medium and stir sufficiently to keep the mixture from burning. You want to melt the cheese into the mixture and it will be hot when you have finished. As soon as this has been accomplished, Remove from the Heat. 6. Pour the Cooked/Steamed Broccoli on top of the mixture and Gently stir it into the mixture. 7. Add Cooked Rice - slowly and Gently stir into the mixture until your mixture is thickened sufficiently to serve. 8. Pour Mixture into a serving dish [I use pyrex casserole dishes or corning ware]. If you have extra broccoli, sometimes I place a few pieces on top for decor. Note. You will not be placing this in the oven. When you are ready to serve, Place desired amounts in the microwave and heat. 9. Storage for leftovers. Cool, Cover tightly with foil or plastic wrap and Refrigerate Take out desired amounts to use and heat in microwave-do not use oven-dries it out! ** See Notes on Next Page ** Broccoli & Rotel Cheese Casserole Recipe from Barbara A. Fife {817-925-4900} NOTES: A. I always use Fresh Broccoli and steam it in a vegetable steamer. Costco usually has 3# packages that have been good. I have made it with Frozen Broccoli - it will not have the same consistency as the fresh broccoli; but is okay. B. If you plan ahead, you can have this ready and it will only take a few minutes! The night before: Cook your Rice. Cool. Place in a ZipLock Bag and Refrigerate. Steam/Cook your Broccoli. Cool completely. Place in ZipLock Bag and Refrigerate. {If you do not completely cool-it will continue to "cook" in the Bag}. C. If you cooked your rice and broccoli the night before. When you are ready to make the dish. Remove the Rice and Broccoli from the Refrigerator. Place on cabinet, bring to room temp or take the chill off - if they remain too cool when you are ready to use them, heat them in the microwave - I just leave in the zip lock storage bag and vent it for microwave and heat the broccoli and rice before putting it in the cheese sauce. Prepare the Cheese, Celery Soup and Rotel mixture in accordance with directions - Then Add the Broccoli; then the Rice {same as if you had just cooked them} Mix and follow directions for serving/storage. Note sometimes I cover the casserole with foil and place in one of my ovens on WARM and remove when ready to serve. You do not want to place it in the oven for additional cooking process as it will dry it out. *I always prepare the rice and broccoli ahead of time --- this makes it so easy to complete the day you need to serve the dish. I am strictly guessing on the rice, as I always make a little extra rice - be careful of putting too much rice as it will dry your dish out. Always put the broccoli in first; then slowly add the rice --- this is very important process. It is a favorite --- ENJOY!
BROCCOLI AND CHEESE CASSEROLE
I have loved this recipe since I was a little girl. It is a blend of broccoli, cheese, and rice. Give it a try, you'll love it!
Provided by GINGER18
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 40m
Yield 5
Number Of Ingredients 4
Steps:
- In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
- Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 55.1 g, Cholesterol 67.2 mg, Fat 19.3 g, Fiber 3.9 g, Protein 17.1 g, SaturatedFat 11.8 g, Sodium 2371.9 mg, Sugar 7.9 g
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