Broccoli Mozzarella Casserole Recipes

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EASY BROCCOLI QUICHE



Easy Broccoli Quiche image

This easy vegetarian quiche is a snap to make but looks great on the table.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
3 tablespoons butter, divided
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
  • Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
  • Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
  • Bake in preheated oven until center has set, 30 to 50 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g

BROCCOLI PASTA BAKE



Broccoli pasta bake image

A baked pasta casserole with broccoli and mozzarella. A simple and filling dish that is easy to make and very tasty.

Provided by Eva | Electric Blue Food

Categories     Main Course

Time 40m

Number Of Ingredients 10

350 g fresh broccoli
100 ml water
50 g butter
1 tbsp creme fraiche
30 g Parmigiano
350 g pasta ((fusilli or girandole recommended))
2 tbsp olive oil
250 g mozzarella
70 g Parmigiano
salt and pepper to taste

Steps:

  • Set a pot of water to boil. When the water boils, add salt and the pasta. Check the suggested cooking time on the pasta package and cook the pasta for half of that time. This is very important in order to prevent the noodles from overcooking. When the pasta is done - halfway through normal cooking time - drain and run the cooked pasta under cold water to quickly bring it to room temperature. Season with olive oil and set aside.
  • Clean and cut the broccoli into thin slices, florets and stem altogether. The thinner the slices, the quicker it will cook. Add the sliced broccoli, butter and 100 ml water to a pot and set on high heat. Keep covered and stir occasionally in order to distribute the melting butter all around. When the water reaches boiling temperature, lower the heat and keep steaming the broccoli with the lid on for a few more minutes. Remove the broccoli from the heat when tender but still bright green.
  • Transfer steamed broccoli to a tall container and add the creme fraiche and the parmigiano. Blend with a hand blender until smooth. The parmigiano should give some flavour to this mash, but add salt and pepper to taste if desired.
  • Combine the cooked pasta, broccoli purée and diced mozzarella and give it all a good stir to ensure all the pasta gets nicely coated in broccoli purée. Transfer to a casserole dish and sprinkle remaining Parmigiano on the top.
  • Bake in the preheated oven for 20 minutes at 200°C with the broil setting.

Nutrition Facts : Carbohydrate 35 g, Protein 31 g, Fat 39 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 95 mg, Sodium 915 mg, Fiber 4 g, Sugar 3 g, Calories 611 kcal, ServingSize 1 serving

CHEESY BAKED BROCCOLI



Cheesy Baked Broccoli image

Throw this Cheesy Baked Broccoli from Delish.com into your veggie rotation.

Categories     Cheesy Baked Broccoli     roasted broccoli     mozzarella     gruyere     parmesan     easy side dishes

Time 30m

Yield 4-6

Number Of Ingredients 10

1 tbsp. butter
1 tbsp. olive oil
1 large head broccoli, cut into florets
2 cloves garlic, minced
1/2 c. heavy cream
1/2 c. shredded mozzarella
1/2 c. shredded Gruyere
1/4 c. grated Parmesan
red pepper flakes
Chopped parsley, for garnish

Steps:

  • Preheat oven to 375°. In a large oven-proof skillet over medium heat, melt butter with olive oil. Add broccoli and season with salt and pepper. Cook until bright green and crisp tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Pour heavy cream over broccoli then top with mozzarella, Gruyere, Parmesan and red pepper flakes. Bake until cheese is bubbly and broccoli is tender, about 10 minutes. (If your cheese won't brown, heat under the broiler, 1 minute).
  • Serve immediately.

TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE



Tomato, Broccoli, and Mozzarella Casserole image

This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.

Provided by BB2011

Categories     Beans

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

12 ounces farfalle pasta
1 lb broccoli floret
3 large tomatoes, divided
3/4 lb onion, diced
4 garlic cloves, very finely minced
1 (15 ounce) can chickpeas, drained
3/4 cup basil leaves, chopped and divided
1/2 lb fresh full-fat mozzarella cheese, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated parmesan cheese, divided
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
  • Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
  • Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
  • Coarsely chop two of the tomatoes and add them to the pasta.
  • Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
  • Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
  • Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
  • Spread the pasta in the prepared baking dish.
  • Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
  • Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
  • Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.

BROCCOLI MOZZARELLA CASSEROLE



Broccoli Mozzarella Casserole image

Make and share this Broccoli Mozzarella Casserole recipe from Food.com.

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 1/2 cups mozzarella cheese (or more)
24 ounces frozen broccoli, freshly steamed, dente
1 (10 ounce) can campbell's cream of potato soup
8 ounces sour cream

Steps:

  • place broccoli in casserole dish, side by side (lightly cooked).
  • In a medium mixing bowl, mix soup and sour cream together.
  • Pour mixture over broccoli.
  • top with mozerella cheese.
  • Cover with foil -somewhat loosely; don't let cheese stick to foil.
  • Bake until bubbly cheesy on top.

CAULIFLOWER CASSEROLE WITH MOZZARELLA CHEESE



Cauliflower Casserole with Mozzarella Cheese image

Sneak more veggies into your comfort food with this Cauliflower Casserole with Mozzarella Cheese! Layers of steamed cauliflower, mozzarella, Parmesan, and breadcrumbs are all baked together in under 40 minutes. In the end, you'll have one of the cheesiest and comforting side dishes ever!

Provided by Pamela

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 9

1 large head cauliflower (cut into florets)
8 ounces shredded Mozzarella cheese
1/4 cup Parmesan cheese
2 garlic cloves (minced)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup half and half
2 tablespoons bread crumbs

Steps:

  • Preheat your oven to 375 degrees F.
  • Bring a large pot of water to a boil on the stove. Add cauliflower and boil until cauliflower is slightly tender, about 5-10 minutes. Drain cauliflower and place in a 8x8 baking dish.
  • In a mixing bowl, mix together mozzarella cheese (except save 2 tablespoons for the topping!), Parmesan cheese, garlic, oregano, salt, pepper and half and half.
  • Pour mixture on top of cauliflower and mix to completely coat. Sprinkle the remaining 2 tablespoons of mozzarella cheese and bread crumbs on top.
  • Bake for 30 minutes or until the top is lightly browned. Serve and enjoy!

BEEF AND BROCCOLI CASSEROLE



Beef and Broccoli Casserole image

I came up with this recipe on one of those "what in the world can I fix for dinner" days. I usually have the ingredients in the freezer and pantry, so it's handy when I need to fix a meal in a hurry.-Dorothy Buttrill, Fairfield, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
2 pounds fresh broccoli, chopped or 6 cups frozen chopped broccoli, cooked and drained
6 ounces sliced part-skim mozzarella cheese
Chopped fresh parsley, optional

Steps:

  • Preheat oven to 400°. In a skillet, cook beef and onion in oil until meat is no longer pink; drain. Stir in the Worcestershire sauce, garlic salt, Italian seasoning, rice, soup and water. , Place cooked broccoli in an 11x7-in. baking dish; spoon meat mixture over top. Sprinkle with mozzarella cheese. Bake, uncovered, until heated through, 15-20 minutes. Garnish with parsley if desired.

Nutrition Facts : Calories 368 calories, Fat 17g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 928mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Chicken broccoli casserole is an easy dinner recipe for busy weeknights. Tender chicken, broccoli, and pasta come together in a creamy sauce topped with cheese.

Provided by Shauna

Categories     Dinner     Dinner Casserole     Main Course

Time 1h

Number Of Ingredients 13

4 tablespoons salted butter
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoon black pepper
4 teaspoons chicken bouillon
4 cups water
2 cup half 'n' half
4 tablespoons cornstarch (dissolved in 4 tablespoons of water)
24 ounces fresh broccoli florets
16 ounces wide egg noodles (cooked and drained)
4 cups cooked chicken (diced or shredded)
1 cup Colby jack cheese (grated)

Steps:

  • Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
  • In a large stockpot or Dutch oven, heat butter over medium until melted.
  • Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1 to 2 minutes.
  • Whisk in water and the half and half cream.
  • Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
  • Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
  • Stir in broccoli florets and cook 1 to 2 minutes longer.
  • Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
  • Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
  • Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.
  • Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.

Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 67 mg, Sodium 348 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

BROCCOLI CAULIFLOWER RICE CASSEROLE



Broccoli Cauliflower Rice Casserole image

Broccoli Cauliflower Rice Casserole is a hearty casserole featuring cauliflower and broccoli, enhanced with spices and cheese. Use cauliflower rice instead of white rice and cut out the carbs.

Provided by Anjali

Categories     Side Dish

Time 40m

Number Of Ingredients 17

1 medium head cauliflower (grated into "rice" or 2 10 ounce bag of frozen cauliflower rice)
2 cups roughly chopped fresh broccoli florets (1 medium head broccoli)
6 tablespoons butter ( or 1 stick)
¼ cup all purpose flour
3 cups whole milk (can replace with 2 cups of chicken broth and 1 cup whole milk)
1 tablespoon Dijon Mustard
1 tablespoon Hot Sauce
Freshly ground black pepper
Salt
½ teaspoon Dried Oregano
1 teaspoon Italian Seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
½ cup Mayonnaise
10 ounces Shredded Sharp Cheddar Cheese (about 2½ cup)
1 cup Shredded Mozzarella Cheese
Freshly chopped parsley

Steps:

  • Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish with nonstick cooking spray or butter.
  • Melt butter in a skillet and add flour. Stir constantly and cook until there are no lumps. Cook for 2-3 minutes on medium-low heat until the roux turns blonde in color.
  • Slowly pour in whole milk and whisk constantly until its smooth. Bring it to a slow boil.
  • Stir in Dijon Mustard and Hot Sauce. Stir in Freshly Ground Black Pepper, Salt, Dried Oregano, Italian Seasoning, onion powder, and garlic powder.
  • Stir in Mayonnaise and whisk well until there are no lumps and the sauce is silky smooth and creamy. Remove it off the heat.
  • Stir in Broccoli florets, Cauliflower rice, Shredded Sharp Cheddar Cheese, and Shredded Mozzarella Cheese.
  • Transfer to a 9x13 inch baking dish. Bake in a preheated oven for 30-minutes or until the cheese is melty and bubbly.
  • Remove from oven and garnish with freshly chopped parsley. Serve right away.

Nutrition Facts : Calories 484 kcal, Carbohydrate 16 g, Protein 22 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 82 mg, Sodium 695 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 19 g, ServingSize 1 serving

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