Best Ruths Holiday Broccoli Cheese Casserole No Rice Recipes
RUTHS HOLIDAY BROCCOLI CHEESE CASSEROLE (NO RICE)
This recipe was given to me by a friend of my Mother's and it combines the perfect partners of broccoli and cheese to make broccoli "a star".
Provided by Ishi3179
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli until tender but not overcooked; drain well.
- Place cooked broccoli into a pre-sprayed casserole dish.
- Mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
- Pour over the broccoli in the casserole dish.
- Sprinkle desired amount of croutons over the top.
- Top with remaining 1/2 cup shredded cheddar cheese.
- Bake at 350 for 20 minutes.
- You may substitute cauliflower for the broccoli.
- I sometimes add cooked turkey, chicken or ham for a complete one dish meal.
Nutrition Facts : Calories 446.2, Fat 22.8, SaturatedFat 12.1, Cholesterol 46.5, Sodium 762.1, Carbohydrate 47.8, Fiber 17.5, Sugar 8.9, Protein 22
SIMPLE NO RICE BROCCOLI CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees spray baking dish with non-stick spray
- 2. In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well , Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
HOLIDAY BROCCOLI & RICE CASSEROLE
My family has been making this for years,we don't have a holiday without it.It is so good even all the kids love it.
Provided by Kari Kelley
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees
- 2. Melt butter in a dutch oven then add your celery and cook till tender.
- 3. add your 2 cans of soup,cheez whiz & broth,cook till all melted together then season to taste with salt and pepper.
- 4. now add your broccoli and mix,broccoli can still be frozen,it will thaw at this point.
- 5. add your rice and mix
- 6. now pour into a greased baking pan and cover
- 7. Now put in oven and cook for one hour.The last 10 to 15 minutes of cooking remove lid or foil and let top brown a little.
ISHI'S HOLIDAY BROCCOLI CASSEROLE (NO RICE)
Make and share this Ishi's Holiday Broccoli Casserole (No Rice) recipe from Food.com.
Provided by Ishi3179
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- COOK BROCCOLI -UNTIL TENDER BUT NOT OVERCOOKED. DRAIN WELL.
- PLACE COOKED BROCCOLI INTO A SPRAYED CASSEROLE DISH.
- MIX CREAM OF MUSHROOM SOUP, SOUR CREAM, ONION, AND 1 CUP OF SHREDDED CHEESE TOGETHER.
- POUR OVER THE TOP OF THE BROCCOLI.
- TOP WITH CROUTONS AND THEN REMAINING 1/2 CUP SHREDDED CHEDDAR CHEESE.
- BAKE AT 350 FOR 20 MINUTES.
- *YOU MAY SUBSTITUTE CAULIFLOWER FOR THE BROCCOLI.
- *ADD COOKED CHICKEN OR HAM FOR A COMPLETE MEAL IN ONE DISH.
Nutrition Facts : Calories 148.1, Fat 11.1, SaturatedFat 5.7, Cholesterol 16.9, Sodium 350.3, Carbohydrate 10.3, Fiber 2.1, Sugar 2.1, Protein 3.5
HOLIDAY WREATH ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
- Combine the cheese, garlic, and herbs in a small bowl. Set aside.
- Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
- Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
- In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
- Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
- In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
- Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.
AWESOME BROCCOLI-CHEESE CASSEROLE
My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!
Provided by Stacy M. Polcyn
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 9.4 g, Cholesterol 63.5 mg, Fat 34.1 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 618.7 mg, Sugar 2.5 g
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