Broccoliandparmesancasserole Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Steps:

• Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
• Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

Steps:

• Preheat oven to 400 degrees F.
• Cook broccoli in boiling water 3 minutes until crisp tender; drain well.
• Place flour, salt and dry mustard in a heavy saucepan over medium heat; gradually add milk and chicken broth, stirring with a whisk until blended.
• Cook for 8 minutes or until thick, stirring constantly.
• Remove from heat, and add cheddar cheese and 4 tablespoons Parmesan cheese, stirring until melted.
• Stir in pimientos, mushrooms, if using, and pepper.
• Add broccoli, tossing to coat.
• Sppon broccoli mixture into a prepared 9" baking dish.
• Place garlic melba toast rounds in food processor, pulse 10 times or until coarse crumbs measure 1/2 cup. Combine crumbs and remaining Parmesan and sprinkle evenly over casserole.
• Spray top lightly with cooking spray.
• Bake for 15 minutes at 400°F or until bubbly.
• Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• Heat oven to 350.
• Spray a 9x13" baking dish with cooking spray, set aside.
• In large cooking pot, cook noodles, drain and set aside.
• Using the same pot, add soup, cheeses& frozen broccoli.
• Season to taste and stir to combine.
• Pour into baking dish, and bake about 30 minutes, or until hot and bubbly.

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Steps:

• Cook broccoli according to package directions.
• Melt butter and stir in Parmesan cheese.
• Drain broccoli and place in serving bowl.
• Add butter mixture and toss to coat.
• Serve immediately.

Steps:

• Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.

Steps:

• Set oven to 350 degrees.
• Prepare a greased 2-quart baking dish.
• Cook broccoli according to package directions (don't over cook); drain.
• Place the broccoli in prepared baking dish; drizzle with oil, or butter (if using).
• Sprinkle with 1/4 cup of Parmesan cheese; toss to coat.
• In a medium bowl, combine the remaining 1/2 cup cheese, and all the remaining ingredients, except the chopped nuts; mix well, spoon over broccoli.
• Bake for 18-20 minutes, or until sauce begins to bubble and lightly brown.
• Sprinkle with nuts (if using).

Steps:

• Preheat oven to 350 (180C).
• Steam the broccoli to just tender. Drain and set aside.
• Using the same pot, heat up the olive oil. Add onion, mushrooms and garlic. Cook until the onions are nice and soft.
• Sprinkle the flour into the pot. Stir until it is all mixed inches.
• Stir in the milk . Keep stirring until it is completely mixed in and starts to thicken.
• Add the cream cheese. Keep stirring until the cream cheese has been mixed in throughout.
• Take the pot off of the burner.
• Stir in the the bag of Daiya cheddar cheese.
• Stir in the eggs and the spices.
• Add the broccoli back in and mix thoroughly.
• Pour into a 9 X 11 casserole pan.
• Sprinkle the breadcrumbs on top. Add as much as you like. (I make a mixture of panko, seasoned breadcrumbs and crushed corn flakes.).
• Bake 35 minutes or until the breadcrumbs are a golden brown.

Steps:

• Cook rice as directed on box.
• Saute onions in margarine until done.
• Cook broccoli as directed on package and drain.
• Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
• Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Steps:

• Drop the broccoli florets into a pan of boiling salted water. Bring back to the boil, cook for 3-5 mins until tender, then drain.
• Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated parmesan to serve.

Steps:

• Preheat oven to 350°F with rack in upper third.
• Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.
• Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.
• Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.
• Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until broccoli is tender.

Steps:

• Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli., Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli. , In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top., Bake, uncovered, 15-18 minutes or until heated through.