Broccoli Almond Casserole Recipes

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

Steps:

• Cook broccoli until tender. Drain.
• Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
• In a large casserole dish stir together the broccoli and soup mixture.
• Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
• Bake at 350 for 30 minute.

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.

Steps:

• Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
• In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Steps:

• Cook broccoli in boiling, salted water.
• Drain thoroughly.
• Cook onions in 1/4 cup butter till soft.
• Blend in flour, then milk.
• Cook, stirring constantly, till thickened.
• Stir in cheese spread, salt and pepper until well blended. Remove from heat.
• Add cheese mixture to eggs, a little at a time, stirring constantly.
• Stir in broccoli and then place in a greased 1 1/2 quart casserole.
• Toss crumbs with melted butter and then sprinkle on top.
• Top with almonds.
• Bake at 325°F for 40 to 45 minutes or till set.
• Note: I find it works better to add the crumbs and nuts about midway through the baking to avoid over browning.

Steps:

• Preheat oven to 325 degrees F.
• Cook broccoli according to directions.
• Saute the almonds in 1 tablespoon butter. Set aside.
• In a large skillet saute onions and mushrooms in remaining butter.
• Add soup, cheese, garlic, salt and 1/2 of sauteed almonds, cooking until cheese melts.
• Lay broccoli in baking dish and cover with sauce mixture.
• Top with remaining almonds.
• Bake 20 minutes.