Best Baked Broccoli Recipes

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

BAKED BROCCOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
• Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.

BROCCOLI CHEESE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
• Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
• Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

BAKED PARMESAN BROCCOLI

Steps:

• Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli., Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli. , In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top., Bake, uncovered, 15-18 minutes or until heated through.

BAKED CHEESE & BROCCOLI PATTIES

Steps:

• preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
• Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
• Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
• To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
• Mix together and form into patties, place on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

BROCCOLI-CHEDDAR BAKED POTATO

Steps:

• Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
• Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil. Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third. Cook until broccoli is tender and brown in places, about 20 minutes. Remove from oven and set aside.
• Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook until golden, about 1 minute. Whisk in milk. Boil, whisking, until thickened slightly, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth.
• Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open and season generously with salt and pepper. Top with broccoli and drizzle with cheese sauce; serve.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI

Steps:

• This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing.
• Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
• Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
• Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
• Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
• Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

BAKED CHICKEN WITH BROCCOLI & RICE

Steps:

• Remove skin from chicken if desired.
• In an 8-cup (2L) oblong baking dish, combine soup, water and rice.
• Arrange chicken on rice mixture; sprinkle with pepper and paprika.
• Bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender.
• Garnish with parsley if desired.

BROCCOLI CHEESE TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.

BROCCOLI CHEDDAR TWICE-BAKED POTATOES

Steps:

• Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
• After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
• Add margarine to potato guts and mash using a potato masher until fairly smooth.
• Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
• Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.

BROCCOLI BAKED POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
• Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).

HAM AND BROCCOLI BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, cook broccoli according to package directions; drain., In a small saucepan, combine soup, milk and pepper. Cook and stir over medium-low heat until smooth, about 3 minutes. Add ham, 1-1/2 cups cheese and broccoli; cook and stir until cheese is melted, 3-5 minutes. Remove from heat; stir in sour cream., With a sharp knife, cut an X in each potato. Fluff pulp with a fork. If desired, season with salt and additional pepper. Place potatoes on a baking sheet. Spoon ham mixture over top; sprinkle with remaining 1/2 cup cheese. Combine bread crumbs and butter; sprinkle over top. Bake until cheese is melted and crumbs are browned, 5-7 minutes. Sprinkle with chives.

BROCCOLI-CHEDDAR BAKED POTATOES

Steps:

• Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside. , When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. , Bake at 375° for 10 minutes or until cheese is melted.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Steps:

• Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
• In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
• Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.