How To make Broccoli Mushroom Casserole
1 1/2 lb Broccoli
6 tb Butter or margarine
1/4 c Flour
1/2 ts Salt
1/4 ts Black pepper
2 c Milk
1 c Shredded cheddar cheese
1/2 lb Small mushrooms
2 tb Chopped green bell pepper
Additional shredded cheese - (optional) Paprika Separate broccoli stalks and cook in 1 inch boiling salted water 3 to 5 minutes. Drain. Arrange broccoli in greased 9-inch square pan. Melt 5 tablespoons butter and blend in flour, salt and pepper. Cook and stir until smooth. Remove from heat and stir in milk. Bring to boil and boil 1 minute, stirring constantly. Add cheese and remove from heat. Saute mushrooms in remaining 1 tablespoon butter until tender and add to sauce. Add green pepper and cook 1 minute. Pour sauce over broccoli. Sprinkle with additional cheese and paprika, if desired. Bake at 350F 15 to 20 minutes.
How To make Broccoli Mushroom Casserole's Videos
Fallout Cookbook: Broccoli And Mushroom Casserole
A great little side dish that pairs well with chicken, pork or beef.
Broccoli and Cauliflower Casserole
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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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Simple Potato Broccoli Casserole With Cream Of Mushroom Soup(焗烤马铃薯西兰花) English Subtitle
This simple broccoli with cheese casserole with cream of mushroom soup recipe is an easy favorite that will delight even the pickiest of eaters. This delectable broccoli, cheese & cream of mushroom soup combo is sure to delight everyone in the family. Baking broccoli in a cheesy sauce is not only easy to prepare but also less stressful & always tastes fantastic!
Wondering how to make a tasty potato broccoli cream of mushroom cheese casserole?
焗烤马铃薯西兰花
Ingredients:
Campbell's® Cream of Mushroom Soup 1can
Broccoli - 1 bunch
Potatoes - 2
Mushroom 4oz (Can use any mushroom such as Crimini/Shiitake/Shimeji/Portabella/White Button/Beech)
Bacon/Pork Belly - 6 slices
Milk or Heavy Cream 7oz (around 200 ml)
Shredded Cheese - 3oz
材料:
蘑菇浓汤 1罐
西兰花 1个
土豆(马铃薯) 2颗
蘑菇 4oz
培根 6片
牛奶或鲜奶油 7oz (200 ml)
起司 3oz
Instructions:
1. Cut broccoli into small florets.
2. Thinly sliced potato & mushroom.
3. Cut bacon into small pieces.
4. Blanch the broccoli florets for ~30 sec to preserve the color & the texture.
5. Put sliced potatoes in cold water & boil until tender.
6. Turn on medium heat, saute bacon & mushroom.
7. Put the cream of mushroom soup, add some milk, mix well.
8. Add potato slices & broccoli florets, mix them well.
9. Transfer to an oven dish, add cheese on top.
10. Bake in the oven at 450 degrees & bake for 10 min or until the surface turns golden brown.
料理步骤:
1. 将西兰花切成小块。
2. 土豆(马铃薯)和蘑菇切片。
3. 培根切成小块。
4. 将西兰花焯水30秒断生,这样可以保留颜色和质地。
5. 用冷水煮土豆(马铃薯)片。
6. 开中火,炒培根和蘑菇。
7. 放浓汤,加牛奶,拌匀。
8. 加入土豆(马铃薯)片和西兰花,混合均匀。
9. 转移到烤箱盘中,在上面加起司。
10. 预热烤箱,烘烤10分钟或直到表面变成金黄色。
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#BroccoliPotatoGratin
#焗烤土豆西兰花
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Cheese-broccoli-potato casserole baked with cheddar cheese - you can also cook it with cauliflower
Cheese-Broccoli-Potato Casserole baked with cheddar cheese - you can also cook this cheese potato casserole with cauliflower.Simple cheese broccoli potato casserole baked with cheddar cheese or simple and quick cauliflower potato casserole recipe baked with spicy cheddar cheese. Here is the list of ingredients for this cheese broccoli or cauliflower casserole recipe.
500 g broccoli or cauliflower
500 g potatoes
200 g sour cream
200 ml of milk
150 g grated cheddar cheese
8 tbsp heaped tablespoons of breadcrumbs
2 eggs
2 tbsp vegetable oil of your choice
to season salt and pepper to your own taste
The potatoes are boiled for 5 minutes - then add the broccoli florets and cook both together for 4 minutes.
The casserole is baked in the oven at 200 ° C for about 20 to 30 minutes.
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Creamy Vegetable Casserole Recipe
An easy and delicious cheese vegetable casserole that everyone will love!
1 cauliflower
1 pepper
3 carrots
1 zucchini
Olive oil
Salt & pepper
Preheat oven to 450 degrees F. Roast vegetables for 15-20 minutes until tender.
Cream mixture:
1 cup sour cream
1 cup heavy cream
1 & 1/2 cups mozzarella cheese
Italian parsley (optional)
Bake the vegetables mixed with the cream mixture for 15 more minutes or until golden on top.
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