Creamy Broccoli Casserole Recipes

Steps:

• In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. , Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

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 350 deg.
• Prepare broccoli by package and drain.
• Combine soup, mayonaise, eggs, cheese, onions, and stir in broccoli.
• Pour into 1-1/2 quart greased baking dish.
• Melt butter.
• Crush crackers and mix with butter.
• Sprinkle over top of broccoli mixture.
• Bake for 45-55 minute.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
• Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
• Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
• Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 minutes.

Steps:

• Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside.
• Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
• Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
• Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
• Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.

Steps:

• Cook and drain broccoli.
• Add beaten egg, chopped onion, mayonnaise, undiluted soup, cheese and salt.
• Mix well and place in greased casserole dish (1 1/2 qt.).
• Top with bread crumbs.
• Bake at 350°F for 40 minutes.
• Enjoy!

Steps:

• Place 1 in. of water and broccoli in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a bowl, combine the soup, mayonnaise, cheese, egg substitute, onion and butter. Drain broccoli; gently stir into soup mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with crushed crackers. Spritz crumbs with butter-flavored spray. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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 2 to 6 minutes; drain.
• Melt butter in a medium saucepan over medium heat.
• Stir in salt, flour and milk.
• Stir in cream cheese and cook, stirring constantly until cheese melts.
• Remove from the 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:

• Set oven to 350 degrees.
• Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
• Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
• In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
• Add in the well drained broccoli florets and mix gently with a spatula.
• Transfer to prepared baking dish.
• Sprinkle with grated parmesan cheese.
• Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).

Steps:

• In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.