Joyces Brocolli Casserole Recipes

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BROCCOLI CASSEROLE



Broccoli Casserole image

Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 13

2 heads broccoli (2 1/2 pounds), cut into florets, stems peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, plus 2 tablespoons melted
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unbleached all-purpose flour
3 cups milk
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/2 cup sour cream
8 ounces shredded Gouda cheese (about 3 cups)
30 saltine crackers, crushed (2 1/4 cups)

Steps:

  • Preheat oven to 400 degrees. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well.
  • Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat. Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli. Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes.

AWESOME BROCCOLI-CHEESE CASSEROLE



Awesome Broccoli-Cheese Casserole image

My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!

Provided by Stacy M. Polcyn

Categories     Side Dish     Casseroles     Broccoli Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
¼ cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
  • Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
  • Bake for 45 minutes to 1 hour.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 9.4 g, Cholesterol 63.5 mg, Fat 34.1 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 618.7 mg, Sugar 2.5 g

JOYCE'S BROCOLLI CASSEROLE



Joyce's Brocolli Casserole image

My Aunt Joyce gave me this recipe many years ago. It is always on our holiday table. It is similiar to other brocolli casserole recipe's, yet different in the fact that the rice is separate from the cheese. DH teases me because I don't like my food all "mooshed" together. I think the flavors are enhanced when separate. Also, I am giving the amount of butter as I was originally told, it is a shocking amount, feel free to use much less, it will still be great.

Provided by Cinda Lu

Categories     < 60 Mins

Time 45m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

1 (10 ounce) box frozen broccoli
1 1/2 cups grated cheddar cheese
1 small onion, diced
1 (14 ounce) can cream of chicken soup or 1 (14 ounce) can cream of mushroom soup
1/2 cup margarine or 1/2 cup butter, feel free to use less
2/3 cup instant rice
1/2 cup milk

Steps:

  • Melt butter in large skillet. Slowly cook onion in butter until transparent. In a small saucepan or in the microwave, cook the brocolli until done but still firm.
  • To butter and onions, add soup, milk, rice and brocolli, stir well. Pour this mixture into a 9x9 greased casserole dish. Top with cheese. Bake in preheated 350 degree oven for approximately 30 minutes or until cheese is golden and bubbly.

Nutrition Facts : Calories 311.2, Fat 21.8, SaturatedFat 9.2, Cholesterol 37.8, Sodium 751.5, Carbohydrate 18.2, Fiber 1.8, Sugar 1.6, Protein 11.6

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