Easy Broccoli Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Put broccoli in a large microwave-safe bowl with a small amount of water in the bottom; cook in microwave until tender, about 5 minutes. Drain liquid from bowl. Stir mushroom soup, Cheddar cheese, and mayonnaise with the broccoli until evenly mixed; pour into prepared casserole dish.
• Mix bread crumbs and melted butter together in a separate bowl; spread evenly over the broccoli mixture.
• Bake in preheated oven until the surface is bubbling, 20 to 30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 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 and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

Steps:

• Steam broccoli until fork tender, drain.
• In a bowl, mix together ricotta, eggs, onion, garlic powder and salt and pepper.
• Toss with steamed broccoli.
• Sprinkle cheese over if desired.
• Put into a greased 9x11 baking dish.
• Bake at 350' for 1 hour.

Steps:

• Mix all ingredients in a 13x9 pan.
• Bake at 350 degrees for 50 minutes.

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:

• In a small bowl, combine bread crumbs, cheese, parsley, 1 tbs oil, and garlic. Set aside.
• Heat remaining tbs of oil in large skillet and cook broccoli/cauliflower 2 minutes, stirring frequently.
• Blend soup mix with water and pour into skillet with broccoli.
• Bring to boil and reduce heat to low.
• Simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender. Add tomato and simmer 2 more minutes.
• Spoon into 1.5 qt casserole dish, top with breadcrumb mixture.
• Place under broiler 1-2 minutes until top is golden and cheese is melted.

Steps:

• Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
• Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
• Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Steps:

• Mix all ingredients. Pour into 2 quart casserole dish.
• Cover and bake 45 minutes in a 350 degree oven.

Steps:

• Place 1 in. of water in a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a small bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt and pepper. Drain vegetables well; gently fold in cheese mixture., Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Cook broccoli until tender, drain.
• Preheat oven to 350F Grease 2 qt baking dish In a medium saucepan melt butter Stir in flour to make a roux.
• Whisk in milk Cook and stir until mixture thickens.
• Lower heat slightly.
• Stir in cheese and sour cream, until cheese is melted.
• Mix ham and cooked vegetables together and spread into baking dish Pour sauce over this Combine bread crumbs and 1 tablespoon melted butter.
• Sprinkle on top of casserole.
• Bake uncovered in a 350 degree oven for 40 minutes.

Steps:

• Heat oven to 350°F.
• Mix all ingredients until well blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 45 min. or until center is set. Let stand 10 min. before cutting into slices to serve.