Broccoli Nut Casserole Recipes

Steps:

• Cook and drain broccoli and place in greased 1 1/2 quart casserole.
• In a medium saucepan melt 1/2 c butter and add flour and bouillon cubes.
• Gradually add milk and cook until thick and bouillon cubes have melted, stirring constantly.
• Pour over broccoli.
• Place stuffing and walnuts in a large mixing bowl.
• Melt butter and add 1/2 c water.
• Pour over stuffing and stir to coat evenly.
• Spoon stuffing and nut mix over broccoli.
• Bake at 350 for 30 minutes.

Steps:

• Pre-heat oven to 450 degrees.
• In a large bowl, mix together the first eight ingredients.
• Pour mix into a casserole dish.
• Sprinkle top with crushed crackers and drizzle with melted butter.
• Bake uncovered for 45 minutes or until golden brown.

Steps:

• Cook broccoli according to package directions; drain and add to a large bowl.
• Add the soup, mayonnaise, and chopped pecans; mix well.
• Add the beaten eggs and onion; stir to blend well.
• Pour mixture into greased 1 1/2 or 2 quart casserole.
• Sprinkle with the grated cheese and top with buttered bread crumbs.
• Bake at 350 degrees for 30 minutes.

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!