Italianbroccolicasserole Recipes

Steps:

• In a large saucepan, bring 1-in. of water, broccoli and salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and pat dry. , In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until blended., Place half of the broccoli in an 11x7-in. baking dish coated with cooking spray; top with half of the cottage cheese mixture. Repeat layers. Spoon spaghetti sauce over the top; sprinkle with mozzarella cheese. , Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Steps:

• Cook broccoli according to package directions if frozen, 5-7 minute if fresh.
• Run under cool water to stop cooking process.
• Melt butter in small saucepan.
• Stir in flour.
• Add milk, stirring constantly until smooth.
• Add cheese, stir until melted and thick.
• Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs.
• Combine broccoli, tomato, cheese/egg mixture and oregano.
• Pour into 13 x 9 glass dish that has been sprayed with cooking spray.
• Sprinkle with Parmesan cheese.
• Cook at 350 for 1/2 hour or until bubbly.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
• In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
• Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

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:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

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 350°F
• Spray a 13 x 9 inch baking dish with cooking spray.
• In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
• Mix well.
• Place the mixture in pan.
• Top with crushed crackers and pour the melted butter evenly over crackers.
• Bake for 35 minutes or until set and browned.

Steps:

• In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender., Meanwhile, in a small skillet, combine the oil, garlic and pepper flakes if desired. Cook over low heat until garlic begins to brown, about 1-2 minutes, stirring occasionally. Using a slotted spoon, remove garlic and discard. Add broccoli and toss to coat. Season with salt. Serve immediately.

Steps:

• Clean and break broccoli into flowerets.
• Boil in lightly salted water until tender-crisp; drain.
• Cut flowerets, using some of the tender stalks.
• In a large skillet, heat olive oil.
• Add garlic and breadcrumbs; cook 3 minutes.
• Add Parmesan cheese and broccoli, tossing and cooking 2 minutes longer.
• Butter 2 quart casserole dish.
• Add broccoli mixture then top with additional crumbs and cheese.
• Bake 350 degrees until golden, about 20-30 minutes.

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:

• In a blender or food processor, place cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until smooth. Set aside. , Place broccoli and a small amount of water in a skillet; cover and cook for 5-8 minutes or until crisp-tender. Drain. Place half of the broccoli in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with cottage cheese mixture and remaining broccoli. Pour spaghetti sauce over broccoli. Sprinkle with mozzarella cheese. , Bake, uncovered, at 375° for 30-35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.

Steps:

• In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
• Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!