Broccoli Casserole From Scratch

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Preheat oven to 375°F. Boil broccoli in a large pot for 2-3 minutes or until tender crisp. Drain very well. In a saucepan, cook onion in butter until tender. Add in flour, dry mustard, and salt. Allow to cook 1 minute. Add milk a little bit at a time whisking after each addition until smooth.

Broccoli and Blue Cheese Casserole Biscuits 'n Crazy

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined. Place frozen broccoli into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat.

Broccoli Casserole From Scratch

Instructions. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside. Place chopped fresh broccoli in a microwave safe bowl, add 2 TBS water, cover tightly with plastic wrap, and steam for 2 minutes in microwave. Remove and set aside.

Broccoli Cheese Casserole Recipe

Step 1. Steam the broccoli: Place broccoli in a large microwave-safe bowl with water. Steam on high until tender. Step 2. Make the casserole sauce: Cook onions and garlic until tender. Add flour to pan, and cook. Then, add the milk and mayonnaise and seasonings. Then add in the cheese and broccoli. Step 3.

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Stir in the blue cheese and cook, stirring, just until melted, about 2 minutes. Remove from the heat. Pour the sauce over the broccoli and turn gently to mix. Spoon the mixture into the prepared gratin dish, smooth the surface, and top with the buttered bread crumbs. Cut the remaining butter into bits and dot the top.

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Preheat oven to 350°F. Coat a 9×13 baking dish lightly with nonstick spray. Set aside. In a large bowl mix together the egg, soup, mayonnaise, pepper, garlic powder, and onion powder until smooth. Stir in the cheese until combined. Mix the broccoli into the cheese mixture until evenly combined. Pour the mixture into the prepared pan.

Broccoli and Blue Cheese Casserole Biscuits 'n Crazy

Set oven to 350°F. Grease a medium casserole dish. Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels. In a large saucepan melt 2 tbsp butter over med-low heat; add in flour and stir for 1 minute. Add cream cheese, blue cheese and milk; stir over low heat until melted and smooth, then add.

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Gently stir in the cubed cream cheese and 2 cups (256 grams) shredded cheddar cheese, until smooth. (It will take a couple minutes of stirring.) If desired, adjust salt and pepper to taste. Transfer the broccoli mixture to a casserole dish. Sprinkle the remaining 1/2 cup (64 grams) shredded cheese on top.

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In a large saucepan melt 2 tablespoons butter over medium-low heat. Stir in flour. Add cream cheese, blue cheese, salt, and milk. Stir over heat until smooth. Stir in broccoli being careful to not break apart broccoli and pour into an 8x8 or 9x9 oven-safe dish. Mix 6 tablespoons melted butter with cracker crumbs until well combined.

Creamy Broccoli and Cheese Casserole

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray. Add the broccoli to a large microwave safe bowl along with ¼ cup of water. Cover tightly with plastic wrap and microwave for 5 minutes. Let stand, covered, for 2 minutes. Carefully remove the plastic wrap and drain the liquid.

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Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 tablespoon salt for 2 quarts of water). Add the broccoli florets and boil for 3 to 5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

Broccoli, Cheese & Rice Casserole Recipe EatingWell

Melt 1/2 cup butter in a non-stick skillet over medium heat. Add in onions and cook until tender, about 5-10 minutes. Start Timer. Pour into a large mixing bowl, then add in mushroom soup, mayonnaise, sour cream, egg, salt, pepper, paprika, and garlic powder. Whisk until combined. Stir in broccoli and cheese.

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Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron (or other ovenproof) skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside. Meanwhile, bring a large pot of water to a boil.

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Add the cream cheese, blue cheese and milk or cream; stir over low heat until melted and smooth then stir in the broccoli florets. In a bowl combine the cracker crumbs with 6 tablespoons melted butter until well combined. Remove 1 cup of the cracker mixture and stir it into the broccoli mixture. Season with black pepper.

12 LowCarb Casseroles That Still Taste Satisfying in 2020 Broccoli

1. Preheat the oven to 350 degrees. Lightly spray a 2.5 or 3-quart baking dish with cooking oil. Set aside. 2. In a large saucepot with 2 inches of water, add 3 packages of frozen broccoli florets and salt. Cover and bring water to boil and boil for 2 minutes. Turn off the heat and drain the broccoli.

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Remove from heat and stir in cheese (reserve ¼ cup for topping). Stir in salt and black pepper. Taste and add salt as desired. Pour cheese sauce over the broccoli and gently stir to coat. Pour into the baking dish. In a small bowl, combine crushed crackers with melted butter and stir in the remaining cheese.