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Recipes A to Z....."B" is for Broccoli

Updated on March 3, 2010 3576824876 3576824876

The Many Faces of Broccoli

Broccoli is part of the cabbage family. It can be prepared in many ways: Casseroles, quiches, salads. I would like to share some of these recipes with you.

Broccoli Casserole

This is definitely a comfort food, not low cal nor low fat, but when you're feeling blue, this will cheer you up! It is not as tasty with the substitutions but if you can't get the brand names, the substitutions are ok.

2 packages (20 ounces) frozen chopped broccoli

1/2 cup butter

8 ounces Velveeta cheese (you can substitute 6 oz. cheddar and 3 oz. cream, melted together)

1 stack Ritz crackers (you can substitute 1 cup saltine crackers)

Cook broccoli about 5 minutes after it is broken up. Drain well. Add 1/4 cup butter and cheese. Mix well while warm until butter and cheese have melted all through it.

Melt other 1/4 cup butter and add Ritz which have been mashed into crumbs.

Spread over broccoli and bake about 20 minutes at 325 degrees F or until cheese bubbles up through crumbs.

Broccoli Quiche

Remember the Impossible Pies from Bisquick that makes its own crust? This is a recipe I adapted from one of those recipes.

Chicken-Broccoli Pie

1 rotisserie chicken (you only need 2 cups of the rest for another recipe)

1 package (10 oz.) frozen chopped broccoli, rinsed and drained

1 1/2 cups shredded cheddar cheese

1 cup milk

3 eggs

1/2 cup flour

3/4 teaspoon baking powder

1/8 teaspoon salt

1/2 Tablespoon vegetable oil

1/4 teaspoon pepper

1/8 teaspoon dried thyme

Topping (recipe below)

Preheat oven to 400 degrees F. In a greased round pie plate layer chicken, broccoli and cheese. In blender, mix milk, eggs, flour, baking powder, salt, pepper and thyme. Blend for 15 seconds on high. Pour into pie plate and bake 20 minutes. Sprinkle with topping. Bake 15-20 minutes. Cool 5 minutes. Makes 4-6 servings.


1/2 cup flour

3/4 teaspoon baking powder

1/8 teaspoon salt

1/2 Tablespoon vegetable oil

1/4 cup chopped nuts

1/4 cup Parmesan cheese

1/8 teaspoon garlic powder

Mix all ingredients together. Cut in 2 Tablespoons butter.

Broccoli-Raisin Salad

If kids won't eat broccoli, they usually like this salad.

1 bunch broccoli flowerets

1 cup raisins

2/3 cup sunflower seeds

1 small diced onion

8 slices bacon, cooked crispy, drained and chopped

Combine all ingredients except bacon and add dressing. Chill to let flavors meld. Bacon may get soggy. Add just before serving.

Dressing #1

Combine 1 cup mayonnaise, 2 teaspoons vinegar, 1/2 cup sugar. Mix well.

Dressing #2 (for my vegan friends)

In blender, blend 1/2 cup tofu, 2 Tablespoons lemon juice, 2 Tablespoons sugar, 1 Tablespoon olive oil.

Broccoli Stuffed Shells

1/4 cup water

1 cup chopped mushrooms

1/2 cup chopped onions

2 cloves garlic

1 teaspoon oregano, 1 teaspoon basil, 1/4 teaspoon pepper

2 cups low fat cottage cheese

2 1/4 cups steamed, chopped broccoli

2 egg whites

24 jumbo shell macaroni, cooked and drained

2 cups tomato sauce

Place water in a skillet over medium heat. Add mushrooms, onion, garlic and spices. Cook and stir for 5 minutes or until lightly browned. Add more water, if necessary. Remove from heat and add cottage cheese, broccoli and egg whites. Stuff shells with mixture. Spread 1/2 cup tomato sauce on the bottom of a 9 X 13 baking dish. Place shells on top of sauce. Top with remaining tomato sauce.


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    • judydianne profile image

      judydianne 8 years ago from Palm Harbor, FL

      You are so welcome, creativeone59! Thank you for the visit!

    • creativeone59 profile image

      benny Faye Douglass 8 years ago from Gold Canyon, Arizona

      Thanks for your wonderful broccoli recipes and thanks for being my fan. have a blessed day. creativeone59