Crouton Topped Broccoli Recipes

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CROUTON-TOPPED BROCCOLI



Crouton-Topped Broccoli image

"We love this dish-even my children are crazy for it! It goes great with any meat and can easily be doubled," writes Kathy Fry of Brockville, Ontario.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen chopped broccoli
2 tablespoons water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/4 cup whole milk
1-1/2 cups cheese and garlic croutons

Steps:

  • Place broccoli and water in a microwave-safe 2-qt. dish. Cover and microwave on high for 6-8 minutes or until tender; drain. , Stir in the soup, cheeses and milk. Cover and microwave for 2 minutes or until cheeses are melted. Sprinkle with croutons.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 706mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

SIMPLE BROCCOLI SOUP WITH CHEDDAR CROUTONS



Simple Broccoli Soup with Cheddar Croutons image

This is a classic and very simple technique for homemade vegetable soups. I'm using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It's basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His 'crazy' theory is that the star of the bowl should be the featured vegetable itself.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

4 slices bread, toasted
4 ounces shredded sharp Cheddar cheese
1 tablespoon butter
1 clove garlic, chopped
1 quart chicken stock
2 heads broccoli, florets separated and stems chopped
⅓ cup heavy whipping cream
¼ teaspoon cayenne pepper
salt to taste

Steps:

  • Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
  • Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
  • Puree broccoli mixture using an immersion blender until soup is smooth.
  • Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 24.9 g, Cholesterol 65.3 mg, Fat 21.6 g, Fiber 4.6 g, Protein 14.3 g, SaturatedFat 12.8 g, Sodium 1105.3 mg, Sugar 4.3 g

CRISPY CHEESE & BROCCOLI CASSEROLE



Crispy Cheese & Broccoli Casserole image

FLAVOR GALORE AND CHEESY!!! The velveeta cheese along with the herb crouton topping sends this casserole to the top of the scale!!! A favorite comfort food in our family which has EASY preparation.

Provided by Seasoned Cook

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (14 ounce) frozen broccoli florets
3 tablespoons butter
2 tablespoons flour
1 cup milk
4 ounces Velveeta cheese
2 cups herbed croutons (Pepperridge Farm)
3 tablespoons butter, melted
1/2 cup water

Steps:

  • In a saucepan boil broccoli florets in salted water for 4 minutes and drain. Place in the bottom of a 2 quart casserole dish.
  • Melt butter and then blend in flour. Stir milk in slowly. Add velveeta cheese and stir until cheese is melted. Pour over broccoli.
  • Mix herb croutons with butter and water. Sprinkle on top of casserole.
  • Bake in a 350 degree oven for 25 to 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 11.6, Cholesterol 52.1, Sodium 562.9, Carbohydrate 17.3, Fiber 2.7, Sugar 3, Protein 8.1

BROCCOLI WITH BUTTERY CRUMBS



Broccoli with Buttery Crumbs image

This quick and easy dish even gets picky kids to try broccoli!

Provided by Jennifer Hanson

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 8

Number Of Ingredients 4

2 (14 ounce) bags frozen broccoli florets
1 cup melted butter, divided
1 teaspoon seasoned salt
2 cups croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a pot of salted water to a boil. Cook broccoli in boiling water until heated through, about 5 minutes; drain. Transfer broccoli to a casserole dish.
  • Pour about half the butter over the broccoli; season with seasoned salt. Top broccoli with croutons. Drizzle remaining butter over croutons.
  • Bake in preheated oven until hot and croutons are lightly browned, about 20 minutes.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 10.4 g, Cholesterol 61 mg, Fat 23.8 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 14.7 g, Sodium 354.3 mg, Sugar 1.4 g

JEANETTE'S FAMOUS BROCCOLI AND CROUTON CASSEROLE, RACHAELMAGIZED



Jeanette's Famous Broccoli and Crouton Casserole, Rachaelmagized image

Heads up: This recipe requires a portion of the Cream of Celery soup you made earlier this week (recipe follows).

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 34

4 tablespoons EVOO
4 tablespoons butter
6 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 to 4 tablespoons finely chopped parsley
Black pepper
About 6 cups cubed stale white bread, such as Amy's, enough to fill a large casserole dish
1 1/2 cups grated Parmigiano-Reggiano
Salt
1 large or 2 medium heads broccoli, cut into thin florets
5 to 6 cups poached chicken (4 poached breasts, reserved from making Poached Chicken for Celery Soup earlier in the week, recipe follows), pulled apart or chopped
3 to 4 cups Cream of Celery soup (reserved from earlier in the week, recipe follows)
Poached chicken:
(The chicken meat will be reserved for another meal and the stock is for this soup recipe. If not preparing Broccoli Casserole, use 6 cups store-bought chicken stock.)
2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F.
  • Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days.
  • Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days.
  • To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes.
  • For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
  • For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
  • Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
  • Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning.
  • Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

CREAMY VEGAN BROCCOLI CHOWDER WITH GARLIC CROUTONS



Creamy Vegan Broccoli Chowder with Garlic Croutons image

Broccoli's fresh, earthy notes are especially tasty in rich, creamy dishes like this comforting vegan soup with a blended broccoli, potato, and white bean base plus tender broccoli florets for a chowder effect. Crisp, flavorful croutons are the perfect topper. If you don't have an immersion blender, blend the soup in batches in a regular blender until smooth.

Categories     Soups & Stews/">Soups & Stews

Time 45m

Number Of Ingredients 12

1 tablespoon tahini
4 cloves garlic, minced
2 slices whole wheat bread
1 onion, chopped (1 cup)
½ cup chopped celery
4 cups unsweetened, unflavored plant-based milk, plus more for drizzling
4 cups chopped fresh broccoli
3 cups coarsely chopped peeled potatoes
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
½ teaspoon dried dill weed, crushed
¼ teaspoon smoked paprika
Sea salt and freshly ground black pepper, to taste

Steps:

  • Make Garlic Croutons: Preheat oven to 375°F. In a medium bowl combine 1 Tbsp. tahini and 1 clove of the minced garlic. Cut bread into ½-inch cubes. Add to tahini mixture; toss to coat. Place on a baking sheet. Bake 6 to 8 minutes or until crisp and lightly browned. Cool on a wire rack.
  • In a large pot cook onion, celery, and the remaining garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add milk, 2 cups of the broccoli, the potatoes, beans, dill, and paprika. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are very tender.
  • Using an immersion blender, puree the soup until it is mostly smooth. Add remaining broccoli and cook 4 to 5 minutes or until broccoli is tender. Season with salt and pepper. Drizzle each serving with additional milk, if desired, and top with Garlic Croutons.

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