Broccoli Casserole Sallye Recipes

Steps:

• Cook broccoli about 5 minutes in microwave at full power with about ¼ cup water (or buy steamable packages) Drain well Mix broccoli, egg, mayonnaise, onion, soup and cheese and pour into a greased 2 quart casserole dish Mix bread crumbs with melted butter and sprinkle over broccoli Bake at 350º for 30 minutes
• TO MAKE BREAD CRUMBS: Cut stale bread into 1/2" cubes and place in a single layer on cookie sheet Spray generously with Olive Oil cooking spray, sprinkle with garlic powder and Italian seasoning mix. Stir with hands to mix well and make sure powder and seasoning adhere to bread cubes Bake in 350º oven for approximately 10 minutes until golden brown Pour into food processor and process until bread crumbs are consistency of your choice (I like mine a little coarse for this dish).
• You can substitute crushed Rritz crackers for the bread crumbs for a slightly crunchier topping.

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.

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.

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.

Steps:

• Preheat oven to 350º. Crumble ritz crackers either in food processor or with mortar and pestle. Add butter to cracker crumbs and set aside.
• Place broccoli in microwave safe bowl with 1 tablespoon water. Cover with paper plate or towel and cook on high for 5 minutes
• Whisk together the salt and pepper, grated cheese, mayonnaise, milk and can of mushroom soup (undiluted) in a separate bowl Pour over broccoli and stir with wooden spoon until well blended, breaking up florets into small pieces.
• Grease 9x13 baking dish and pour broccoli mixture into it. Spread mixture evenly over bottom of dish with spatula
• Sprinkle buttered cracker crumbs over top of broccoli mix and pat down evenly
• Cook in 350º oven for 45-60 minutes. Test for doneness by inserting clean knife into middle of dish. It if comes out clean, the dish is ready.