Broccoli Casserole Recipes

Grandma's Hot Dish

Ingredients:

• 1 lb. extra lean ground beef (or ground turkey)
• salt, to taste
• pepper, to taste
• 4 cups diced raw potatoes
• 1 med. onion
• 1 can minestrone soup
• 1 can cream of mushroom soup
• 1/2 cup milk or more as needed

Directions:

Brown ground beef with salt and pepper, to taste. Add onion to ground beef towards end of browning ground beef. Mix minestrone and cream of mushroom soups and milk together thoroughly. Add soup mixture and potatoes to the meat mixture and mix thoroughly. Place in casserole with cover. Bake at 350 degrees F for 90 minutes.

By Robin from Washington, IA

Sweet and Spicy Broccoli Bake

Ingredients:

• 1 lb. broccoli florets
• 1/4 cup olive oil
• 2 Tbsp. brown sugar
• 1 1/2 Tbsp. lemon juice
• 1/2 tsp. cayenne pepper
• 1/2 tsp. garlic powder
• Salt, to taste
• Pepper, to taste

Directions:

Preheat oven to 350 degrees F.

Mix together the last seven ingredients in a large bowl. Add the broccoli florets and toss until evenly coated. Spread the broccoli florets out onto a rimmed baking sheet and bake until the broccoli is barely browned, about 10 to 15 minutes.

By Deeli from Richland, WA

Broccoli Casserole

Ingredients:

• 2 pkgs. chopped broccoli
• 2 cups cooked rice
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 can cream of mushroom soup
• 1 (8 oz.) jar Cheese Whiz

Directions:

Mix all ingredients together. Bake at 350 degrees F for 1 hour. 10-12 servings.

By Robin from Washington, IA

Broccoli & Cheese

Ingredients:

• 1 bunch broccoli (use leaves and most of the stem)
• 6 slices bread, cut in cubes
• 4 Tbsp. butter with garlic salt
• 1 cup grated American cheese with garlic salt added
• 1 can cream of mushroom soup

Directions:

By Robin from Washington, IA

Broccoli au Gratin

Ingredients

• 4 cups salted water
• 3 lbs. broccoli, peeled, cut into large uniform pieces
• 3 Tbsp. unsalted butter
• 3 medium shallots, peeled, minced
• 2 cloves garlic, peeled, minced
• 2/3 cup sour cream
• 1 cup grated Parmesan cheese, divided
• 1/2 tsp. grated nutmeg
• 1/2 tsp. freshly ground white pepper
• 1//2 tsp. salt

Directions

In a large skillet, melt the butter. Add the shallots and saute 3 minutes, stirring frequently. Add the garlic and saute for another minute.

Place the shallot mixture in a food processor fitted with the metal blade. Pulse a few times to puree. Add the sour cream and pulse 4 to 5 times to mix. Add the broccoli and 3/4 cup of the Parmesan cheese and pulse 4 to 5 minutes. The mixture should not be overpureed. Stir in the nutmeg, pepper and salt.

Preheat the broiler. Spoon the mixture into a 2-quart broiler-safe gratin or souffle dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese. Place under the boiler for 2 minutes or until the cheese is melted and slightly golden.

Makes 6 cups (12 half-cup servings)

Note: If no food processor, can use a blender.

By Connie from Cotter, AR

Broccoli and Cauliflower Bake

Ingredients

• 1 pkg. frozen broccoli*
• 1 pkg. frozen cauliflower*
• 1 can cheddar cheese soup
• milk
• 1 can mushrooms
• 1 can onion rings

Directions

By Robin from Washington, IA

Thanksgiving Broccoli Casserole

Ingredients

• 2 family size bags of frozen chopped broccoli (4 lbs.), thawed and drained
• 1 stick butter
• 1 can cream of mushroom soup
• 1can cream of celery soup
• 1 jar of cheese whiz
• one jar of dried beef (rinsed and chopped)

Directions

By Suzanne from Norfolk, VA

Broccoli Pie Casserole

Ingredients:

• onion, chopped fine*
• celery, chopped fine*
• 2 (8 oz.) pkgs. chopped broccoli
• 1 cup uncooked rice (not Minute Rice)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (8 oz.) jar Cheese Whiz

* amount is according to your taste.

Directions:

By Robin from Washington, IA

Broccoli Au Gratin

Ingredients:

• 1 1/2 lb. broccoli and cauliflower mix
• 1 can cheddar cheese soup
• 1/4 cup milk
• 1 cup Bisquick
• 1/4 cup margarine
• 3/4 tsp. nutmeg

Directions:

By Robin from Washington, IA