Broccoli Bacon Casserole With A Kick Recipes

Steps:

• Heat oven to 425°F.
• Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
• Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

Steps:

• Heat oven to 350°F.
• Cook broccoli in boiling water in large saucepan 5 min. or until crisp-tender; drain. Rinse with cold water; drain well.
• Meanwhile, cook bacon in same saucepan on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 4 min. or until crisp-tender. Stir in flour. Gradually stir in milk until blended; cook and stir 3 min. or until thickened. Add cheese; cook and stir 3 min. or until melted. Remove from heat.
• Stir in broccoli and bacon; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with cracker crumbs.
• Bake 25 min. or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
• In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
• Bake in preheated oven for 30 minutes, or until golden brown.

Steps:

• Cook broccoli until tender. I put it in the casserole dish, covered and microwaved for about 5 minutes added the onion, stirred and cooked until done.
• Drain off excess water.
• Add mushrooms-drained, mushroom soup, and cheese sauce. Mix well.
• Crush Ritz crackers (if you are using melted butter, mix together now) and sprinkle on top (if you are using butter spray, spray the top of the crackers now). The butter or spray help to get the topping crisp.
• Bake in a 350 oven until hot and bubbly and golden, 30-45 minutes.

Steps:

• Place broccoli and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until hot and crisp-tender.
• Drain broccoli; return to dish. Sprinkle with cheese. Microwave uncovered on High 3 to 4 minutes or until cheese is melted. Sprinkle bacon over top.