broccoli and cheese casserole recipe

Step 1. In a large saucepan, melt butter over medium-low heat on the stove. Pour sauce mixture over broccoli and rice. Microwave on high, covered with plastic wrap for 1 minute to thaw and steam the broccoli. Top with the crushed crackers and pour the melted butter evenly over the crackers. Stir to combine and then set aside. 1 tablespoon butter, or to taste Directions Preheat oven to 350 degrees F (175 degrees C). Instructions. In a large saucepot with 2 inches of water, add 3 packages of frozen broccoli florets and salt. Bake, covered, for 40 minutes or until the rice is tender. Microwave 60-90 seconds, until mixture can be stirred smooth. Questions & Replies Throw into a large pot with milk, cream, salt, pepper, and cayenne. Spread into the prepared casserole dish. Use a whisk to combine. Preheat the oven to 375 degrees F. Coat a 2 quart baking dish with cooking spray. Add the steamed broccoli to the skillet, minus any liquid, and top with pads of Velveeta cheese. Like the other cheese-heavy casseroles on this list, this one is just plain yummy. Step 5. Spread already cooked broccoli into bottom layers of casserole dish. Stir to combine. Season with black pepper. Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Instructions Preheat oven to 350F degrees Cook broccoli according to package directions. Steam frozen broccoli until no longer frozen. Transfer to a greased 2-qt. Add rice and stir. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. Let cool, then drain the water and pat the broccoli dry. Stir in both eggs, 1 cup of shredded cheese and salt and pepper and mix well. Cheesy Broccoli Cauliflower Casserole. 2. Cook's Note: Melt the butter in a large oven-safe skillet over medium heat. And that is ALWAYS good. Whisk until the sauce is smooth. Pour the cheese sauce over and stir gently to combine. Cut Velveeta Cheese into cubes. Melt the butter in a saucepan over medium heat and add the flour, stir for about a minute. 1 (10 3/4 ounce) can condensed cream of mushroom soup 2 eggs, light beaten 2 cups crackers, crushed 2 tablespoons butter, melted directions Preheat oven to 350F Spray a 13 x 9 inch baking dish with cooking spray. Add the olive oil to a large skillet and heat it on medium high heat. Spray a 9x13 baking dish with non-stick cooking spray. Reduce the heat to medium low if the onions start to brown too quickly. Grease a 9x12-inch baking dish. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Saut the onion and celery until tender, about 6 minutes; set aside to cool. Place cooked broccoli spears in a 2 quart casserole dish. Combine all ingredients except crackers in a large bowl. Stir in garlic, Italian seasoning, salt and pepper and cook 1 minute. Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining teaspoon red-pepper flakes. Add salt and pepper to taste. Add the broccoli mixture and spread out evenly. Step. 4. Place crackers into a large plastic, zip-top bag and crush slightly, leaving some large chunks. Bake for 30-35 minutes, or until hot and bubbly and cheese is lightly browned on top. Step 1 Preheat oven to 350 and grease a casserole dish with cooking spray. Preheat oven to 400 degrees F. Spray a 2-quart baking dish with olive oil. Broccoli-Cheese Breakfast Casserole Recipe. Cook over medium high heat until evenly brown. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes. Preheat oven to 400 degrees F. Make the cheese sauce: In a large skillet, heat butter over medium heat. Stir until combined. Remove from heat and add dry mustard, paprika, cream cheese and 1 cups cheddar cheese. Spread mixture over broccoli in pan and mix well to evenly coat. Meanwhile, in a large bowl whisk together the eggs, adding the milk, 50g of the cheese and season. Mix in the broccoli, Velveeta, and half of the cracker crumbs in the dish. Add broccoli, velveeta and half of the cracker crumbs to the dish and mix well. Place the drained broccoli into the casserole dish. In a large pot over medium heat, add the remaining 2 tablespoons of butter, garlic, and flour. Season with salt and pepper. See more Step 1 Heat the oven to 350F. In a large bowl, combine the broccoli and cooked rice. Sprinkle with the remaining cheese and onions. Add onion and cook until translucent. Mix ingredients. Simply mix all the ingredients together and pour into your baking dish. In a large saucepan, melt butter. Pour into a one quart size baking dish. Add mustard, garlic powder, salt and pepper. Add onion and broccoli florets and cook until onion is transparent. Add the onion and cook until tender-crisp. baking dish. 8 ounces shredded sharp Cheddar cheese salt and pepper to taste 1 dash paprika Add ingredients to shopping list Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Stir in flour, garlic powder and pepper. Put in a glass bowl, add a tiny splash of water, and microwave for 2 minutes. Combined with butter and panko (Japanese breadcrumbs), the cheese brings this casserole rich flavor and a nice bit of crunch. Cook 3 to 4 minutes until starting to brown, stirring occasionally. Add the chicken and stir to combine. Lightly spray a 2.5 or 3-quart baking dish with cooking oil. Step 1 Heat the oven to 350F. Whisk in the milk, stir to break up the flour, and heat the mixture to a soft boil, stirring constantly. In a saucepan bring water to a boil. Toss the brown rice and chicken in a large bowl. Remove from water and shock in a large bowl of ice water. Drain, crumble and set aside. Set aside. Season the broccoli with salt, pepper, garlic and onion powder. Salt and pepper to taste. Continue whisking over medium heat until thick and bubbly. Add cheese, and stir until melted and smooth. Every bite is laden with melty, cheesy goodness. Step 2 Stir the broccoli in the skillet and cook until tender-crisp. Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Pour the cheese sauce over the broccoli casserole. Preheat oven to 450 degrees F. In a medium bowl, add the crushed Saltine crackers, 4 tablespoons of melted butter, 1/4 cup of shredded cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Melt remaining butter toss with remaining crumbs. Boil broccoli florets in water for 3 minutes. Add rice, reduce heat, cover and simmer for 20 minutes. Blanch the Broccoli: Fill a large pot with water and bring to a boil. Drain Lightly butter a 2 quart casserole dish. Place the broccoli florets in a large microwave-safe bowl. Transfer to a greased 8-in. Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Instructions. Add in broccoli and cook for 2 minutes then immediately transfer it to a bowl with cold ice water, set aside. Pour into the prepared baking dish and bake for 1 1/2 hours. In a medium large pot over low heat melt the butter, then whisk in the flour and salt, combine until smooth. Melt butter in a large skillet over medium heat. Place the mixture in the prepared baking dish. Allow to cook 1 minute. While the oven is heating, stir the soup, milk, mustard and cheese in a 1 1/2-quart casserole. Cook, stirring constantly with a whisk, until thickened, about 2 minutes. Drain and chop into pieces. Add the mushroom soup to a large mixing bowl. Add in both rice and pasta blends, again whisking until combined and all of the contents are wet. Preheat oven to 350 degrees F. Grease a 2-quart casserole dish. Turn off the heat and drain the broccoli. Once . Spray a 3-quart flameproof casserole dish with cooking spray. Pour cheese mix over broccoli. Pour mixture into the prepared slow cooker. Stir in. Lightly butter a casserole dish. Prepare the topping. Step 6. Cook an additional 2 minutes. Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Prep Work: Preheat your oven to 350 degrees, and grease a 9 x 13 pan with non stick cooking spray. Set aside. Place in a steamer and steam for 5 to 7 minutes, or until broccoli is bright green. 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. Return to oven and bake an additional 10 minutes. In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Step. Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Preheat oven to 350 degrees. Drain well and add to a large mixing bowl along with the shredded chicken. Add the broccoli and cook for 2-3 minutes or until bright green. Step 7. square baking dish. The lightly sweet taste of broccoli pairs beautifully with the nuttiness of cauliflower. Add the frozen broccoli to a large microwave safe bowl with 1/4 water. Preheat oven to 375F. Our broccoli rice and cheese casserole is perfect for weeknight suppers, a bake-and-take option for potlucks and church fellowships, a curative for neighbors who are under the weatheryou name it. Gradually pour in milk while whisking. Preheat the oven to 350 degrees. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sprinkle the garlic powder, salt and pepper over the chicken breasts to season them, then spread the broccoli florets on top. Preheat the oven to 400 degrees and grease a shallow baking dish.*. Drain very well. Bake at 350 for 45 minutes. Cheesy Mushroom and Broccoli Casserole. Total Time: 1 hour 10 minutes. Make the cheese sauce. Set aside. While the rice is cooking, place frozen broccoli in large skillet. Directions. In a saucepan bring 1 cup water to a boil. Add the diced onion, sprinkle in a pinch of salt, and stir to combine. Cook rice according to package directions. 3 Cut Velveeta into chunks. Grease a 913 inch baking dish. Stir in broccoli. How to Make Cheesy Broccoli Rice Casserole Preheat oven to 350F. In a large mixing bowl, combine broccoli, mayo, cheese, soup and eggs. Gradually whisk in milk, and bring to a simmer over medium-high heat. Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Top with crushed cracker/butter mix. Give it a rough chop so these pieces are more bite-sized. Add rice, soup, broccoli and cheese dip to skillet. Step 2. Butter to grease your baking dish and dot the top of the casserole before baking. Place the mixture in pan. Reduce heat, cover and simmer for 20 minutes. Cook rice according to package instructions. Sprinkle top with crushed crackers and remaining cup of cheese. Preheat the oven to 350F. Place all of the ingredients in a pot on the stove and heat through. Combine rice, broccoli and 1 cup shredded cheese in large bowl. Broccoli Cheese Casserole is a classic side dish that gets a bad rap because generations of moms have resorted to canned soup, frozen broccoli, and mayo. Preheat oven to 350F. Add in flour, dry mustard, and salt. Then slowly add the milk and continue to whisk until thickened and starts to boil. Whisk to blend. Melt cheese, milk, 1/4 of butter in large bowl in the microwave. Transfer the mixture to the baking dish. Add the two soups with the Cajun seasoning, garlic powder, Italian seasoning and egg until well combined. Add cup water to the bottom of the skillet and cover with a lid. Add soup, 4 ounces cheese and milk. Boil broccoli in a large pot for 2-3 minutes or until tender crisp. Sprinkle over broccoli-cheese mixture. Method. Cook, stirring frequently, for 5 minutes. Lay the chicken breasts flat in a large baking dish. Cook until vibrant green and tender, 3 to 5 minutes. In a medium saucepan, melt butter, and add chopped onion, cook until transparent. made from scratch. Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes. Transfer the broccoli to a bowl of ice water. In a bowl, mix together the cream of mushroom soup, cheddar cheese soup, and milk. Stir until cheese is melted. In a deep frying pan, fry the pepper in the oil until softened. Cube the Velveeta cheese. Mix well. Lightly grease a 9x13-inch casserole dish with vegetable oil. Frozen Broccoli about 12 cups, thawed 1 cup Ritz crackers crushed Instructions In a large bowl add celery soup, 2 cups of cheese, salt and pepper. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, to remove the raw flour taste. Add soup, eggs, mayonnaise, cheddar, Parmesan, and mustard and season with salt and. Remove the pot from the heat. Preheat oven 450 degrees F. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. 3. Pour the broccoli cheese mixture into the casserole dish and distribute evenly. Directions. Transfer the broccoli mix to the prepared baking dish; spread out but do not pack. Cover casserole tightly with foil and bake at 350F for 50 minutes or until broccoli is tender with a sharp knife inserted (see Notes). In a saucepan, cook onion in butter until tender. Directions Preheat oven to 325. Stir the Velveeta Cheese into the broccoli until fully incorporated and all the cheese is melted. Liberally spray a 2-quart baking dish with a non-stick cooking spray. Reduce heat to medium, and whisk in mayonnaise, mustard, salt, and pepper until smooth. Cut the broccoli into florets and partially cook in the microwave. Add broccoli and 1/2 cup of cracker crumbs. Add the flour and stir together. Add onion and saut until tender, about 3 to 5 minutes. In the bottom of the casserole dish, add the chicken stock and cream of chicken soup mix. Add the broccoli and stir to coat. 2 Plunge broccoli into boiling water and allow to boil for 1 minute. (Skip this step if using frozen broccoli.) Cook onion and butter on medium-low heat until softened and translucent. Preheat oven to 350 degrees. Bake, uncovered, until bubbly, 25-30 minutes. Place bacon in a large, deep skillet. Continue to stir while cooking for about 3 minutes. Melt the butter in a medium pot over medium heat. Bake: Bake until the casserole is set, 25 to 40 minutes depending on the depth of the casserole dish. Check out the recipe and let me know if you decide to make it. Mix crackers crumbs with butter and sprinkle on top. In a saucepan, combine cheese spread and 2 tablespoons butter. Add broccoli and stir until the broccoli is evenly coated. Preheat oven to 400 degrees F (200 degrees C). Spread in a baking dish and bake! Preheat oven to 350. Remove foil and bake an additional 5 minutes. Add the cheese and broccoli mix; toss. Sprinkle the remaining shredded cheddar over the top. Step 3 Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. 7. Drain broccoli well (you may want to lay them on paper towel to absorb some moisture) and add to a lightly greased 913" baking dish. Remove and drain really well. Add 2 tablespoons water. Spread broccoli in the bottom of the dish, and pour the soup mixture over it. Pour the broccoli-cheese sauce on top and mix well. Bake the casserole uncovered for 30-35 minutes or until it is bubbly and the cracker crust is lightly browned. Add the beaten eggs. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. Add the broccoli and 1 teaspoon of the salt to the boiling water. Stir until melted. Set oven to 325F. Preheat the oven to 375F. Cover and bring water to boil and boil for 2 minutes. Step 1. Top with the Ritz cracker crumbs and the rest of the shredded cheese. cup sharp cheddar cheese shredded 2 tablespoons butter melted Instructions Preheat oven to 375F. 2 cans Campbell's condensed broccoli cheese soup 1 cup sharp cheddar cheese shredded For Garnish (optional) fresh parsley Instructions Preheat oven to 375F. Bake at 350F. Preheat oven to 350 degrees F (175 degrees C). I love the outside pieces of the casserole that get a little crispy, but I do not like washing dishes! Preheat oven to 350 F. Strain and set aside. Sprinkle the casserole with the remaining cheese. Add the cheese, soup, broccoli, and rice to the onions and stir through to melt the cheese and heat it all. Mix well with a metal spoon. Bake in a 350 degree oven for 30 minutes or until bubbly around edges. Melt remaining 1/4 butter and mix with the crushed Ritz Crackers. Let it sit for about five minutes and serve hot. Cover and microwave on high until tender-crisp, about 3 minutes. Crush Ritz crackers, mix with butter and sprinkle over top of casserole. Recipe | Courtesy of Sunny Anderson. In a large bowl, stir together the broccoli, rice, cream of chicken soup, broccoli cheese soup, cheddar cheese soup, and water or broth. Meanwhile, in another large bowl, prepare the creamy sauce. 1. Preheat oven to 350 and grease a 2-1/2 quart casserole dish. Step 2. Top with the remaining 1 cup sharp cheddar cheese and the 1 cup Vermont white cheddar cheese. Step 2 In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions. Cook for 25-30 minutes. Recipe For Broccoli Cheese Casserole, free sex galleries broccoli cheese casserole back to my southern roots, easy broccoli and cheese casserole recipe kitchn, broccoli cheese Mix in the remaining cracker crumbs and butter until the mixture resembles sand. Add broccoli and salt. Sprinkle on top of broccoli and cheese mixture. You can stir in up to 2 cups cooked white rice before baking. Bake again. Spread the mixture in the . 195 Reviews. Add butter. Place a saucepan of water over high heat and boil the broccoli florets until al dente. Melt the butter in a large saucepan over medium heat. Step 3. Step 2 Stir the bread crumbs and butter in a small bowl. In a mixing bowl, pour melted butter, mayonnaise, cream of chicken soup, and diced white onion and mix well. Broccoli Cheese Casserole Recipe. If you don't, you'll be scrubbing little bits of cheese and rice for days! 2. Advertisement. Combine remaining cracker crumbs and butter and mix until you have a sand-like texture. Drain the broccoli and set aside. Boil the broccoli. Directions. Combine cream cheese and milk. Sprinkle over the top of the casserole. 40 oz. In a separate bowl, mix together the Ritz crackers and butter. Boil the broccoli florets in salted water for 3 minutes, drain them, and put them into a large mixing bowl. Sprinkle the bacon pieces over the broccoli. Prepare rice according to package directions. Preheat the oven to 350 degrees Fahrenheit and butter a 2-1/2 quart casserole dish. Tips for making cheesy broccoli rice casserole: Grease the pan well! How to make Broccoli Cheese Casserole Cook the broccoli florets in boiling water for about 10 minutes, drain well. Saute onions in bacon drippings over medium heat. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Preheat the oven to 400F and lightly spray a 913-inch baking dish with nonstick cooking spray. Add broccoli, and stir to coat. Taste and season with salt. In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Cook for 5mins. 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