Comforting Broccoli Casserole Recipes

COMFORTING BROCCOLI CASSEROLE

Comforting Broccoli Casserole image

For old-fashioned goodness, there's nothing like a casserole. For this one, Mom dresses up nutritious broccoli with two kinds of cheese and, golden bread crumbs.-Kimberly Laabs, Hartford, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli (about 3 cups), thawed
1/4 cup dry bread crumbs

Steps:

In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400° for 30-35 minutes or a thermometer reads 160°.

Nutrition Facts : Calories 322 calories, Fat 25g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 559mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g 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

Ingredients

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

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