Best Broccoli and cheese casserole dish?

Question

Anyone got a good recipe. The same family member has always cooked this and its been fantastic. She passed on this year and did not leave the recipe behind. Need something close Please help!

Answer 1

My mom's is great and it's very easy:
1 jar of cheese whiz
1 stick of butter or margarine
2 cans of cream of mushroom soup
2 2/3 cup of minute rice
1 bag (about 16 oz) of chopped broccolli

melt the butter in your baking dish, dump everything together (I like to nuke the broc so it'll melt the cheese), bake 350 degrees for 45 min or so, "until bubbly".
You can add parmesan cheese, garlic, pepper if you want.

Answer 2

A broccoli and cheese casserole recipe.
INGREDIENTS:
2 packages (approximately 10 ounces each) frozen broccoli spears
1/3 cup slivered almonds (about 2 ounces)
1 roll garlic cheese
1 can (10 1/2 oz) cream of mushroom soup
1 can (10 1/2 oz) cream of chicken soup
soft bread crumbs tossed with a few teaspoons of melted butter, for topping
PREPARATION:
Broccoli cheese recipe directions
Cook broccoli in salted water until barely tender. Drain and place broccoli in baking dish. Sprinkle with slivered almonds. Slice garlic cheese and combine in saucepan with soups.
Heat through until cheese is melted; pour over broccoli. Bake broccoli and cheese casserole at 375° until bubbly.
Top broccoli cheese casserole with buttered bread crumbs and return to oven until crumbs are browned.
Broccoli cheese casserole recipe serves 6.

Answer 3

Awesome Broccoli Cheese Casserole
INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika
DIRECTIONS
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.

Answer 4

Yes..I got this recipe from a coworker of my husband..It's fantastic !!!

2 large bags frozen broccoli cuts
2 can cream of mushroom soup
2 cans water chestnuts (sliced)
1 LB velveeta cheese
Ritz Crackers
salt and pepper

In a sauce pan mix soup and cheese until melted.....Empty broccoli in a large baking pan add water chestnuts (drained), pour soup and cheese mixture over and mix well...add salt and pepper to taste...top with crushed crackers.
Bake at 325 degrees for about 40 minutes or until brocolli is tender.

Happy Thanksgiving !!!!!

Answer 5

Broccoli and Cauliflower Au Gratin Recipe courtesy "Prime Time Emeril", by Emeril Lagasse, William Morrow Publishers, 2001
Show: Emeril Live
Episode: America's Dairy Farmers





1 stick plus 2 teaspoons unsalted butter
3 pounds cauliflower, trimmed and cut into large florets
1 1/2 pounds broccoli, trimmed and cut into large florets
2 teaspoons salt, plus more as needed
1/2 cup all-purpose flour
6 cups whole milk
1/4 teaspoon cayenne
8 ounces grated cheddar cheese, about 3 cups
1 cup fine dry bread crumbs
2 teaspoons Essence, recipe follows
1/4 cup extra-virgin olive oil

Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish with 2 teaspoons of butter and set aside.
Bring a pot of salted water to a boil. Add the cauliflower and cook until tender but still firm, 8 to 10 minutes. Transfer with a slotted spoon to a colander, rinse under cold running water, and drain well.

Return the water to a boil, add the broccoli and cook until tender but still firm, about 5 minutes. Drain in a colander, refresh under cold running water, and drain again.

Place the cauliflower in the prepared pan and top with the broccoli.

In a medium heavy saucepan, melt the remaining stick of butter over medium heat. Stir in the flour, whisking constantly over medium heat until thickened into a blond roux, about 4 minutes. Add the remaining 2 teaspoons salt and the cayenne, stir, and gradually add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Bring to a simmer and add the cheese, whisking constantly until the cheese is melted. Remove from the heat.

Pour the cheese sauce over the vegetables, gently rapping the casserole dish on the counter top to dispel air bubbles.

In a bowl, mix together the bread crumbs, oil, and Essence and evenly distribute over the top of the vegetables. Bake until golden brown, about 30 minutes. Serve hot.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Answer 6

INGREDIENTS
1/2 cup uncooked long-grain rice
6 slices bacon
1 large onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1 (16 ounce) jar processed cheese sauce
DIRECTIONS
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.

Answer 7

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=broccoli+and+cheese+casserole