5 Minute Cheesy Broccoli Toss Recipes

CHEESY BROCCOLI TOSS

Steps:

• Wash and cut the broccoli into bite size pieces. Place in a steamer pan over medium heat.
• Steam broccoli until tender. but still firm enough to be tossed with the cheese. Transfer steamed broccoli to a saucepan with a lid.
• Cut the Velveeta cheese into slices or small cubes and place in the pot. Sprinkle with the dry mustard and place the lid on.
• Let the heat of the freshly steamed broccoli melt the cheese for a few minutes.
• Open the lid and toss the broccoli gently with the melted cheese and dry mustard.
• Place in a serving dish and sprinkle with the parmesan cheese. Serve.

BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN

Steps:

• Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
• Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
• Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
• Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
• Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.

CHEESY SAUSAGE, BROCCOLI & TORTELLINI TOSS

Steps:

• In a Dutch oven or large saucepan bring salted water to a boil and cook tortellini for 10 minutes, stirring occasionally.
• Add broccoli and sausage; return to boil.
• Cook until pasta is tender but slightly firm and broccoli is tender-crisp, stirring occasionally (5 minutes).
• Drain well; keep warm.
• In a medium saucepan, melt butter and saute garlic for 1 minute.
• Stir in flour and caraway seeds.
• Add milk all at once.
• Continue to cook and stir until thickened and bubbly.
• Add cheese and mustard, stirring until cheese melts.
• Pour sauce over tortellini mixture; toss to coat.

CHEESY BROCCOLI TOSS

Steps:

• 1. In a large skillet, cook the first 3 ingredients on medium-high for 5 minutes, or until broccoli is crisp-tender, Velveeta is melted and mixture is heated through, stirring occasionally.
• 2. Sprinkle with Parmesan and serve.
• 3. Note: You may add 1 minced garlic clove with the broccoli.