Broccoli Cheese Casserole with Stuffing Brooklyn Farm Girl Recipe

Preheat the oven to 350 F / 180 C / Gas 4. Butter a 2-quart casserole and set aside. In a large bowl, combine the mayonnaise, condensed soup, and eggs; whisk until well blended. Add the cooked broccoli and then add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Blend well.

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Fold in broccoli. Spoon 2 & 1/2 cups stuffing mixture into the bottom of a greased 9x13-inch baking dish, spreading evenly. Spoon broccoli mixture on top of stuffing layer, spreading evenly. Sprinkle remaining stuffing mixture on top. Bake at 350℉ for 30-35 minutes, until heated through and bubbly around the edges.

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Grease a 13x9-inch casserole dish and set aside. Preheat oven to 350℉. Prepare stuffing mix according to package instructions. Set aside. Drain the thawed broccoli and bell pepper mixture in a colander. Whisk the broccoli cheese soup and the cream of chicken soup together in a large bowl.

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Taste and season with salt and pepper to taste. Transfer to the 9×13 baking dish. Step 5: Make topping. Combine Ritz and butter in a bowl and stir until combine. Evenly sprinkle over the cheesy broccoli. Step 6: Bake. Bake, uncovered, for 15-20 minutes, or until cheese sauce is bubbly.

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Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Mix together broccoli, cream of chicken soup, sour cream, onion powder, garlic salt, pepper, and cheddar cheese. Spread into prepared pan. Sprinkle the uncooked stuffing mix on top of casserole. Pour chicken broth evenly over the stuffing mix.

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Preheat oven to 350 degrees F. Spray 2 quart casserole dish with nonstick cooking spray. Prepare stuffing according to package directions using the butter and water. In a large bowl, combine the broccoli, shredded cheese and cream of mushroom soup. Pour broccoli mixture into casserole dish. Spoon stuffing mixture over the top.

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Preparation. Place cornbread stuffing in a microwaveable and pour chicken broth over it, stirring together until stuffing is moistened. Place in microwave and cook for 3 minutes, or until liquid is absorbed. Transfer stuffing to slow cooker, then add broccoli, mushroom soup, velveeta. Season generously with salt and pepper, and sprinkle garlic.

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Place broccoli in a casserole dish. Stir in soup mixture with broccoli in the casserole dish. Spread the soup and broccoli even through the dish. Top with prepared stuffing. Bake for about 30 minutes at 350°, until cooked through and stuffing begins to brown. Serve warm along side your favorite meal.

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Thaw broccoli in the microwave for about 4 minutes. Make sure broccoli is well-thawed. Preheat oven to 350 degrees. Simmer thawed broccoli for a few minutes in chicken broth. Lightly salt and pepper the broccoli as it cooks. Add the stuffing mix to the pan with the cooked broccoli and stir through. Stir in 1/2 cup of cheese.

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Preheat oven to 350°F. Prepare stuffing mix according to package directions, using 3 Tbsp of butter instead of 4. Heat cream of mushroom soup and Velveeta (or Cheez Whiz) over a low heat, and stir until well combined. Mix heated soup and cheese with the broccoli in a 2 qt baking dish. Top with stuffing.

Ham and Broccoli Casserole Recipe

Instructions. Preheat oven to 350° F. Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 - 4 minutes until crisp-tender. Set aside. In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender.

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Drain. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise. Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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In a separate bowl, whisk together the egg, mayonnaise, and grated onion or onion powder. Combine the broccoli with the soup mixture and the egg mixture. Transfer to a greased 8-inch or 9-inch square baking dish or other 2-quart casserole dish. Stir together the dry stuffing mix and the melted butter.

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Sprinkle half of the cheese on top of the broccoli and pour half of the soup mixture over top. Repeat the layers with the remaining broccoli, cheese, and soup mixture. Prepare stuffing mix (according to package instructions). Spoon stuffing over top of casserole. Bake, uncovered, for about 40-45 minutes, or until browned on top and heated through.

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Add the chicken and broccoli. Transfer the chicken mixture to a casserole dish. Prepare the stuffing according to the package instructions (mixing the stuffing cubes with the broth or water and butter). Spread the stuffing on top of the chicken mixture. Cover with aluminum foil and bake for 20 minutes.

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In a medium-sized mixing bowl, add the cream of mushroom soup, sour cream, egg, onion and salt and pepper. Whisk well until everything is blended. Top the cheese and broccoli mixture with the cream sauce and spread evenly. Melt butter. In a small bowl, add the dry stuffing mix and melted butter and mix thoroughly.