Creamy Baked Broccoli Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
• Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
• Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
• Bake in preheated oven for 30 minutes.

Steps:

• Place broccoli in 10x6-inch baking dish; drizzle with dressing. Sprinkle with cracker pieces.
• Bake at 375°F for 15 minutes or until heated through.

Steps:

• In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. , Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Steps:

• Preheat the oven to 425 degrees F.
• Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
• Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
• With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.

Steps:

• Mix all ingredients.
• Spoon into 12x8 inch baking dish.
• Bake at 375 for 30 minutes or until chicken is cooked through.

Steps:

• Set oven to 350 degrees.
• Prepare a greased 2-quart baking dish.
• Cook broccoli according to package directions (don't over cook); drain.
• Place the broccoli in prepared baking dish; drizzle with oil, or butter (if using).
• Sprinkle with 1/4 cup of Parmesan cheese; toss to coat.
• In a medium bowl, combine the remaining 1/2 cup cheese, and all the remaining ingredients, except the chopped nuts; mix well, spoon over broccoli.
• Bake for 18-20 minutes, or until sauce begins to bubble and lightly brown.
• Sprinkle with nuts (if using).

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:

• Preheat oven to 350°.
• Cook penne in boiling salted water until al dente.
• Drain pasta and place in large bowl.
• Heat olive oil over medium heat and saute garlic for about 1 minute.
• Combine garlic, broccoli, Parmesan cheese and cream with penne.
• Spoon mixture into a large baking dish and top with mozzarella cheese.
• Bake, covered for 20 to 30 minutes.
• Note: Can be made up until baking point and refrigerated until dinner time.

Steps:

• Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.