Broccoli And Cheese Brunch Casserole Recipes

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:

• In a Dutch oven, melt butter. Add broccoli and onion; saute until crisp-tender. In a large bowl, combine the eggs, egg substitute, 1 cup cheese, milk, cream, salt and pepper. Stir in broccoli mixture. Pour into a 3-qt. baking dish coated with cooking spray., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.

Steps:

• Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

Steps:

• Fill a large bowl with ice water to create an ice bath.
• Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered, until bright green and tender, about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish with vegetable oil.
• Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Spread into the prepared casserole dish.
• Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes.

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted., Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.