Smart Choice Broccoli Spoon Bread Casserole Recipes

HOMEMADE BROCCOLI CASSEROLE

Steps:

• Position your oven rack in the lower third portion of your oven. Preheat your oven to 350° and butter a 2 quart baking dish.
• Place broccoli florets in to a steamer basket. Bring a pot filled with an inch or two of water to a boil. Set the basket into a pot (water should not touch the bottom of the basket), cover and steam the broccoli for 10 minutes. Once steamed, transfer broccoli to a large bowl to cool.
• In a medium mixing bowl lightly beat the egg. Add in homemade cream of mushroom soup, mayonnaise, salt and pepper. Stir until all ingredients are incorporated. Set off to the side.
• Melt 1 tablespoon of butter in a deep-sided 10-inch skillet. Add onions and a pinch of kosher salt, cook until soft, about 5 minutes. Transfer cooked onions to the bowl with the broccoli.
• Add 1-1/2 tablespoons butter plus 1 tablespoon oil to the pan that cooked the onions, add 2 to 3 cups of torn sourdough bread and toss to coat. Toast the bread pieces for 5 to 6 minutes over medium-low until lightly golden and slightly crispy. (these will further crispy in oven)
• Pour in the soup/egg mixture, the grated Swiss and use a rubber spatula to stir the ingredients. Spoon broccoli mixture into prepared baking dish and top with bread pieces.
• Slide the casserole into the oven and bake for 25 to 30 minutes or until the casserole is bubbly. Allow to cool a few minutes before serving.

BROCCOLI SPOON BREAD

Steps:

• Heat oven to 375°F.
• Bring milk just to boil in large saucepan on medium-high heat. Gradually stir in cereal; cook and stir on medium heat 30 sec. Remove from heat; cover. Let stand 5 min.
• Add remaining ingredients; mix well. Pour into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 30 to 40 min. or until center is set and top is golden brown.

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI

Steps:

• Place a rack in the middle of the oven and preheat to 475 degrees F.
• Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
• Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
• Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
• Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
• Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
• Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
• Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

SMART-CHOICE HAM & BROCCOLI CASSEROLE

Steps:

• Layer ham, broccoli, cheese and dry stuffing mix in 13x9-inch baking dish sprayed with cooking spray.
• Whisk remaining ingredients until blended; pour over ham mixture. Refrigerate 30 min.
• Heat oven to 375°F. Bake casserole, uncovered, 1 hour or until center is set. Let stand 10 min. before serving.