Swiss Broccoli Delight Recipes

SWISS CHEESE BROCCOLI

Steps:

• Grease a 10" by 6" baking dish. Preheat oven to 325 degrees.
• In 2 quart saucepan over high heat,in 1 inch boiling water, heat broccoli and 1/2 tsp salt to boiling.
• Cover and cook 10 minutes;Drain;Set aside.
• Meanwhile, in 2 quart saucepan over medium heat, melt butter; Stir in flour and 1 tsp of salt until smooth.
• Add onion and cook 1 minute
• Slowly stir in milk; cook, stirring constantly, until mixture thickens and begins to boil; remove from heat.
• Stir in cheese and broccoli until cheese melts slightly; stir in eggs.
• Pour into baking dish and bake 30 minutes or until firm to the touch.

SWISS BROCCOLI BAKE

Steps:

• Preheat oven to 325. Lightly spray a 2 quart baking dish with nonstick cooking spray.
• In a saucepan, cook/steam broccoli until crisp-tender; drain and set aside.
• In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add cream; bring to a boil and cook for 1 minute.
• Remove from the heat; stir in cheese, eggs, pepper and the cooked broccoli. Stir to combine.
• Pour into the prepared baking dish. Bake, uncovered, at 325 for 30 minutes.

BROCCOLI SWISS CHEESE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-ich baking pan.
• Cook the broccoli florets, covered in a small amount of boiling water for 7-8 minutes, or until firm-tender (don't overcook); drain well.
• In a food processor, or an electric blender, combine the cottage cheese, eggs, butter and flour until smooth; set aside.
• Combine the broccoli, corn, Swiss cheese, chopped onion, salt, pepper, hot sauce (if using); mix well to combine.
• Stir in the cottage cheese mixture and the 2 Tbsp grated Parmesan cheese (if using).
• Transfer into prepared baking dish.
• Sprinkle with the crumbled bacon.
• Bake for 40-45 minutes.
• **NOTE**1/8- 1/4 tsp cayenne pepper may be subsituted for the hot sauce, but the hot sauce is definately better!

SWISS BROCCOLI SOUP

Steps:

• Cut enough 1-inch florets from broccoli to measure 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli separately, in lightly salted water; until just tender. (Florets will be done first.) Immediately rinse in cold water to chill completely. Drain. Set florets aside until serving time.
• In a large saucepan, saute leeks in butter until tender; about 3 - 4 minutes. Sprinkle in flour and cook for a minute or so, stirring with a whisk. Remove from heat and stir in chicken stock. Return to heat and simmer 5 minutes stirring occasionally.
• Add broccoli pieces (not florets) to chicken stock and puree in an electric blender, in batches, until smooth.
• Shortly before serving, blend in cream and cheese. Simmer gently until cheese melts. Add nutmeg, and salt and pepper to taste. Add reserved broccoli florets to heat through. Serve immediately.

BROCCOLI CHEESE (SWISS) SOUP - RACHAEL RAY

Steps:

• In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
• Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
• Add broccoli and cover and cook until just tender (about 7 minutes).
• Puree half the soup in the blender. Add back to the other half in pan/pot.
• Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
• Recommended toppings: toasted walnuts (optional).
• If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.