Deliciousbluecheesebroccolicasserole Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.
• Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.
• Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
• In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
• Bake in preheated oven for 30 minutes, or until golden brown.

Steps:

• cook broccoli until it comes apart and color is nice and green, drain.
• Arrange in a 9x9 or 8x8 greased pan.
• Top with cubed cheese.
• Melt the butter, add a couple drops of worcestershire sauce, crush the ritz crackers and add.
• Sprinkle over the casserole.
• Bake 325- 45min.

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 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with butter or nonstick cooking spray.
• In a bowl, mix the crushed crackers, Parmesan and melted butter. Place the broccoli in the baking dish.
• In a pot, melt the remaining 3 tablespoons butter. Add the flour and stir together. Continue to stir while cooking for about 3 minutes. Whisk in the milk, stir to break up the flour, and heat the mixture to a soft boil, stirring constantly. Once the milk thickens, add the ketchup, Worcestershire, salt, sugar, pepper and cayenne. Add the cream cheese and blue cheese. Whisk until blended smoothly. Pour the cheese sauce over the broccoli. Pour the cracker mix over the casserole. Bake, uncovered, for 30 minutes.

Steps:

• Preheat oven to 350°.
• Steam or boil broccoli florets until just cooked, about 2-3 minutes - drain water well.
• In a large saucepan melt 2 tablespoons butter over medium-low heat. Stir in flour. Add cream cheese, blue cheese, salt, and milk. Stir over heat until smooth. Stir in broccoli being careful to not break apart broccoli and pour into an 8x8 or 9x9 oven-safe dish.
• Mix 6 tablespoons melted butter with cracker crumbs until well combined. Stir in 1 cup of cracker mixture into broccoli mixture. Pour mixture into a casserole dish.
• Bake covered for 15 minutes.
• Remove from oven and sprinkle the top with remaining cracker crumbs. Return to oven and bake uncovered for another 15 minutes.
• Allow to cool for 10 minutes before serving.
• This can be prepared the day before and you will need to add 25 minutes to your cooking time if it has been refrigerated.

Steps:

• Set oven to 350°F.
• Grease a medium casserole dish.
• Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels.
• In a large saucepan melt 2 tbsp butter over med-low heat; add in flour and stir for 1 minute.
• Add cream cheese, blue cheese and milk; stir over low heat until melted and smooth, then add/stir in broccoli.
• Mix 6 tbsp melted butter with the cracker crumbs until well combined.
• Stir in 1 cup cracker mixture into the broccoli mixture.
• Season with black pepper if desired.
• Pour mixture into a casserole dish.
• Cover with foil or a lid and bake for 15 minutes.
• Remove from oven then sprinkle the top with remaining cracker crumbs.
• Return to oven and bake uncovered for another 15 minutes.
• Allow to cool for 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Steam the broccoli in a pan with 1/2-inch water, over medium heat, until crisp tender. Drain and add to a large bowl. Add the cream of mushroom soup, stuffing mix, and butter and stir to combine. Spread evenly into a 9 by 13-inch ovenproof baking dish. Bake for 30 minutes topping with cheese before last 10 minutes of cooking. Remove from the oven and serve.

Steps:

• 1. Set oven to 350°F. 2. Grease a medium casserole dish. 3. Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels. 4. In a large saucepan melt 2 tbsp butter over med-low heat; add in flour and stir for 1 minute. 5. Add cream cheese, blue cheese and milk; stir over low heat until melted and smooth, then add/stir in broccoli. 6. Mix 6 tbsp melted butter with the cracker crumbs until well combined. 7. Stir in 1 cup cracker mixture into the broccoli mixture. 8. Season with black pepper if desired. 9. Pour mixture into a casserole dish. 10. Cover with foil or a lid and bake for 15 minutes. 11. Remove from oven then sprinkle the top with remaining cracker crumbs. 12. Return to oven and bake uncovered for another 15 minutes. 13. Allow to cool for 10 minutes before serving.

Steps:

• In a small saucepan, combine 1-1/3 cups water, rice, lemon zest, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender., Place broccoli and remaining water in a small microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Toss with rice. Sprinkle with blue cheese.

Steps:

• Cook broccoli until tender.
• drain well.
• in a pre-sprayed casserole dish mix cream of mushroom soup, sour cream, onion, and 1 cup of cheese together.
• add broccoli and crush ritz crackers and also mix inches.
• top with 1/2 cup shredded cheddar cheese.
• bake at 350 for 20 minutes.
• you can also substitute the broccoli with cauliflower.

Steps:

• Boil florets for 3 minutes or until just tender.
• Mix beaten egg, milk, onion, mayonnaise, cheese, mushroom soup, salt and pepper. Lightly fold in florets into this mixture.
• Pour into a greased 3 quart casserole dish. Sprinkle crushed crackers on top and drizzle with melted butter.
• Bake in a 325 degree oven for 30 minutes or until bubbly. Careful not to overbrown cracker crumbs.

Steps:

• Fill a large bowl with ice water to create an ice bath.
• Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered, until bright green and tender, about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish with vegetable oil.
• Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Spread into the prepared casserole dish.
• Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes.

Steps:

• Put broccoli into baking dish.
• Mix other ingredients.
• Pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix.
• (I have also used crunched up stuffing mix.) Top with cheese.
• (You can use parmesan, cheddar, or swiss, etc, whatever you like.) Bake in preheated 350 degree oven for 30 minutes.
• Recipe easily doubled.