Seductionbroccolicasserole Recipes

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.

Steps:

• Preheat oven to 350°F.
• Prepare stuffing mix according to package directions, using 3 Tbsp of butter instead of 4.
• Heat cream of mushroom soup and Velveeta (or Cheez Whiz) over a low heat, and stir until well combined.
• Mix heated soup and cheese with the broccoli in a 2 qt baking dish.
• Top with stuffing.
• Bake for 30 minutes until heated through and top begins to brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
• In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
• In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
• Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Steps:

• Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour.

Steps:

• Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish.
• Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside.
• In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously.
• Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt.
• Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce.
• Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes.
• Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.

Steps:

• Cook broccoli 5 minutes; drain well.
• Combine next 6 ingredients to make sauce.
• Combine sauce with broccoli.
• Pour into an 8x8-inch casserole dish.
• Sprinkle top with cracker crumbs.
• Bake in a 400°F oven for 30 minutes.
• Don't substitute salad dressing for the mayonnaise, it will make the casserole runny.