BROCCOLI RITZ CRACKER CASSEROLE
Make and share this Broccoli Ritz Cracker Casserole recipe from Food.com.
Provided by Pvt Amys Mom
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Par boil the broccoli for approx 5-10 minutes, (Still"crispy", you dont want it mushy).
- Cut broccoli into bite size pieces and put in 9x13 baking dish.
- Mix mushroom soup, mayonaise, onion, eggs, cheese and seasonings together.
- Pour over broccoli.
- Top with crushed Ritz Crackers.
- Dot with butter.
- Bake at 350 degrees for 40 minutes uncovered.
Nutrition Facts : Calories 507.4, Fat 39.2, SaturatedFat 15.5, Cholesterol 127, Sodium 1079.2, Carbohydrate 26, Fiber 2, Sugar 5.6, Protein 14.9
BROCCOLI ALA RITZ CASSEROLE
This is a tasty broccoli and cheese side dish, it is easy to make and goes well with almost anything. Delicious!
Provided by ThatJodiGirl
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cook and drain the broccoli.
- Place broccoli in a buttered, 2 quart casserole baking dish.
- Over low - medium heat, melt 1/4 cup of margarine or butter and Velveeta, until smooth and pour on top of the broccoli.
- Crush 1 tube of Ritz crackers and mix all ingredients together, in the casserole dish.
- Melt rest of margarine or butter and pour over the top and bake in a pre-heated 350 degree oven for 10-15 minutes .
Nutrition Facts : Calories 506.7, Fat 40, SaturatedFat 13.9, Cholesterol 44.8, Sodium 1314, Carbohydrate 25.1, Fiber 4.7, Sugar 8.1, Protein 14.8
BROCCOLI CASSEROLE WITH RITZ CRACKERS
So good! An easy side dish that goes great with any entree. People beg for this - it's true! Can easily be doubled.
Provided by Sgt. Pepper
Categories Vegetable
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Cook broccoli on stove, drain.
- Add soup and mayo, mix well.
- Crumble 1/4 of the crackers and mix inches.
- Crumble the remaining crackers and place on top of casserole.
- Cook for 30 minutes, uncovered.
Nutrition Facts : Calories 54.4, Fat 3.6, SaturatedFat 0.8, Cholesterol 7.3, Sodium 471.8, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 0.8
SAUTEED BROCCOLINI
Steps:
- Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
- Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
BROCCOLI GRATIN
Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.
Provided by BethanyC
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
- Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
- Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
- Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
CRACKER TOPPED BROCCOLI CASSEROLE
Get the kids to eat their broccoli with our tasty Cracker Topped Broccoli Casserole recipe! Prep for our easy Cracker Topped Broccoli Casserole recipe only takes 10 minutes to prep.
Provided by My Food and Family
Categories Vegetable Recipes
Time 55m
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Mix broccoli, VELVEETA and half the cracker crumbs until well blended.
- Spoon into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture.
- Bake 45 min. or until heated through.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BROCCOLI RITZ CASSEROLE
This is a variation of the ones posted. It makes a large pan but can be easily halfed. For the topping you may want to add the melted butter one stick at a time to your taste...some people think four sticks makes it too buttery.
Provided by Petdrwife
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cook broccoli to beginning tender, drain and place in 9x13 pan.
- Place sliced mushrooms over broccoli.
- Place water chestnuts over sliced mushrooms.
- Sprinkle cheese over vegetables.
- Melt margarine/butter.
- Smash crackers and mix with melted margarine/butter.
- Place cracker mixture over vegetables and cheese.
- Bake 45 minutes - 1 hour.
BROCCOLI CASSEROLE
Make and share this Broccoli Casserole recipe from Food.com.
Provided by LizCl
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in 1 stick of butter.
- Cook frozen broccoli. Drain and place in large mixing bowl.
- Add cream cheese, stirring untill all lumps have dissolved.
- Add the cream of mushroom soup.
- Drain onions from the butter, but reserve the excess butter.
- Put onions in broccoli mixture. Add salt and pepper to taste.
- Crush sleeve of Ritz crackers and add reserved butter to moisten.
- Put broccoli in a 1 1/2 quart casserole and cover with crackers.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 292, Fat 23.1, SaturatedFat 11.7, Cholesterol 51.6, Sodium 552.5, Carbohydrate 17.9, Fiber 2.8, Sugar 4.4, Protein 5.6
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
RACH'S BROCCOLI CASSEROLE
Broccoli dish mixed with cream of mushroom soup, cheese, and other various ingredients topped with crushed Ritz® crackers.
Provided by rach
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 20.4 g, Cholesterol 105.6 mg, Fat 48.2 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 16.2 g, Sodium 774.8 mg, Sugar 3.8 g
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