How To make Broccoli and Swiss Bake
8 cups Broccoli flowerets
1/4 cup Butter or margarine
2 tablespoons Flour
1 small Onion
chopped
1 1/4 cups Milk
4 cups Swiss cheese :
shredded
2 Eggs -- beaten
In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2 qt. baking dish. Bake, uncovered, at 325 for 30 minutes.
How To make Broccoli and Swiss Bake's Videos
What to make with STUFFING MIX!?! 4 easy and TASTY meals!
If you're like me, you have stuffing mix in your pantry and you're looking for new recipes for it! I hope this video gives you at least a couple new ideas on how to use stuffing mix.
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Easy Broccoli Cheddar Frittata
This easy vegetarian frittata is quick and easy to make for a low carb breakfast option.
Use farm fresh eggs and broccoli, grated cheddar or your favorite cheese, jarred roasted peppers and a few spices. Breakfast is ready in about 25 minutes.
GET THE FULL RECIPE AT:
Holiday Recipes: Broccoli Casserole Recipe
Holiday Recipes: Broccoli Casserole Recipe - Need a delicious recipe this holiday season? Paula’s got you covered with a fan favorite…Broccoli casserole!
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BROCCOLI AND SALMON QUICHE| Homemade Quiche | Savory Breakfast Ideas | Savory Baking Recipes
Today I want to show you how to make a Broccoli and Salmon Quiche. Homemade quiches can be prepared in advanced and served any time of the day. It also makes a great festive dish for weekends and holidays.
This broccoli and salmon quiche is made with simple buttery crust, packed with healthy broccoli, chunks of salmon and covered with a rich egg filling.
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BROCCOLI AND SALMON QUICHE Printable Recipe –
INGREDIENTS FOR THE DOUGH:
1-part egg (my egg is 53g)
2-parts cold butter (my butter is 106g)
3-parts flour (my flour is 159g)
¼ tsp salt
1 tsp sugar
INGREDIENTS FOR THE FILLING:
250g salmon chunks
300g broccoli
120g grated cheese
6 eggs
350 ml heavy cream
½ tsp salt
1/8 tsp black pepper
¼ tsp ground nutmeg
NOTES:
You can use leftover baked salmon, you can use smoked salmon, or even canned salmon chunks.
If you’re going to use smoked salmon, you may want to reduce the amount of salt in the cream filling.
I use an Italian Style cheese blend, but you can use any other hard cheese you like.
You can use any other seasonings that you like.
I use 8-inch springform pan but you can use a regular baking pan.
It’s best to place the spring form onto a baking sheet because there is a good chance a little bit of the filling may leak out.
You can make different variations of the filling by replacing the broccoli with different veggies or using bacon and chicken instead of salmon.
Keep the leftover quiche refrigerated in an airtight container for up to 3 days.
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-- BROCCOLI AND SALMON QUICHE --
To make this Broccoli and Salmon Quiche, watch my video all the way through and follow the recipe for great results!
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Broccoli Rice Casserole | 1-Dish Recipe
Broccoli rice casserole is a comfort food side dish that is packed with the nutrients of dark green veggies. The cheesy flavor will be an instant family favorite.
Ingredients:
1 large head of broccoli
1.5 cups white Basmati or Jasmin rice
2 crushed and sauteed cloves garlic or 1/2 tsp garlic powder
zest of 1 lemon
2.25 cups broth chicken, vegetable, mushroom all work
1-3 Tbsp crème fraîche
sea salt
pepper
100-150 g melty cheese Swiss, Cheddar, Gruyere
fresh thyme optional
Printable recipe:
Broccoli and Cheese Egg Casserole -- Lynn's Recipes
Lynn demonstrates how to make a delicious Broccoli and Cheese Egg Casserole that is a great addition to a brunch. Would be perfect for Mother's Day.
½ cup red onion, finely chopped
1 cup mushrooms, finely diced
1-1/2 cups broccoli, finely chopped
1 can diced tomatoes, drained (14-1/2 ounce)
12 eggs
½ teaspoon salt
½ teaspoon black pepper
2 cups sharp shredded cheddar cheese
Preheat oven to 350°. Spray a 9x13 baking pan with cooking spray.
Whisk eggs in a large bowl. Stir in the chopped vegetables, tomatoes, salt, pepper and cheese. Pour into the prepared pan.
Bake at 350° for 45 minutes. Cool on a wire rack. Cut into squares and serve warm or hot. Refrigerate any leftovers.
Serves 12
This can be made the day ahead and baked the next morning.
Printable Version:
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