Pepper Jack Broccoli Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
• In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
• Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika., Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

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:

• Preheat the oven to 350 degrees.
• In a skillet, cook the broccoli in a small amount of water until almost done.
• Remove the broccoli from the skillet.
• Drain well.
• Place the broccoli in a casserole dish.
• Place the sliced eggs on top of the broccoli.
• Combine the cream of celery soup and pepper jack cheese cubes.
• Pour the soup/cheese mixture on top of the broccoli and eggs.
• Salt and pepper to taste.
• Bake for 20 minutes or until the cheese is melted and casserole is bubbly.

Steps:

• Cook broccoli until tender, drain.
• Chop broccoli.
• Add garlic powder and pepper.
• Prepare stove top stuffing according to package.
• Mix broccoli,soup and cheese together.
• Put in a 9x13 casserole.
• Layer prepared stuffing mix over top.
• Bake at 350* for 30 minutes or until bubbly.

Steps:

• Heat oven to 350°F.
• Cook pasta in large saucepan as directed on package, omitting salt. Drain; return to saucepan.
• Add all remaining ingredients except 1/2 cup cheese; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheese.
• Bake 30 min. or until heated through.

Steps:

• Preheat your oven to 350°F. Sauté the red pepper, onion and garlic in 2 tablespoons of butter until softened about 5 minutes. Set aside. In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 10-x15-inch (4 quart) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes. Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture. In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total). Bake covered loosely for 30 minutes, then uncover and bake an additional 15 to 20 minutes or until the egg is set and does not appear to be runny. Remove from the oven and let cool for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator. Note: Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker, requiring at least 20 more minutes of cooking time, so use your judgement. If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours until you are ready to bake it.