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Our best broccoli recipes - 343 recipes

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Looking for a casserole dish to make? Try this Broccoli and Orzo Casserole recipe

  • 1 package Green Giant Broccoli Steamers
  • 2 cups Cooked Orzo, about 1 cup uncooked
  • 1 Yellow Onion, chopped
  • 3 Garlic cloves, chopped
  • Olive Oil
  • Salt
  • freshly cracked Black Pepper
  • 2 tablespoons Flour
  • 2 cups Chicken Stock
  • 1/4 cup Milk
  • 2 1/2 cups Parmesan Cheese (divided)
  • 1/2 cup Panko Bread Crumbs
  • 3 tablespoons melted Butter
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne
  • 1/4 teaspoon Chili Powder
4.2/5 (30 Votes)

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Preheat oven to 350°. Grease a 13 x 9-inch baking dish with butter or no-stick cooking spray

  • 2 cups cooked rice
  • 3 cups chopped cooked broccoli
  • 4 boneless, skinless chicken breast halves, cooked and shredded
  • 1 can (10.75 oz.) condensed cream of chicken soup
  • 10 ounces cheddar cheese, shredded, divided
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/2 cup sour cream
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
4/5 (37 Votes)

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Directions Preheat oven to 350º F, grease a 9x13-inch baking dish and bring a large pot of water to boil

  • Ingredients
  • 1 (12 oz.) package broccoli
  • 4 medium skinless, boneless chicken breasts
  • 1 (10.75 oz.) can condensed, reduced-sodium, 98% fat-free cream of mushroom soup
  • 1 1/2 cups low-fat (or fat-free) milk
  • 1 cup Parmesan, grated
  • 1 1/2 cup cornflakes, crushed
  • 1 cup fat-free, plain Greek yogurt
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup all-purpose flour
  • dash of nutmeg
  • salt and pepper, to taste
  • water, for boiling
4.3/5 (26 Votes)

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Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter

  • 4 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 tablespoons butter
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • 3 to 4 tablespoons finely chopped parsley
  • Black pepper
  • 6 About 6 cups cubed stale white bread (such as Amy’s), enough to fill large casserole dish
  • 1 1/2 cups grated Parmigiano-Reggiano cheese, divided
  • Salt
  • 1 large or 2 medium heads of broccoli, cut into thin florets
  • 5 to 6 cups cooked chicken, 4 poached
4.5/5 (11 Votes)

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Creamy Chicken Quinoa and Broccoli Casserole

  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • 1/2 cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • 1/4 cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets
4.5/5 (13 Votes)

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Colorful broccoli quiche is easy to make

  • 4 medium red, yellow or green bell peppers, 4 ounce each
  • 1 cup frozen broccoli florets, defrosted
  • 4 eggs
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
4.4/5 (14 Votes)

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Normally, broccoli gets squishy when you cook it

  • Put the broccoli on a cookie sheet. Toss with:
  • Take 4 to 5 pounds of broccoli (I just got two large bunches),
  • cut into florets (but relatively big ones.)
  • dry them THOROUGHLY. That is, if you wash them.
  • 5 T olive oil,
  • salt and pepper
  • 1 1/2 tsps kosher salt,
  • 1/2 tsp fresh ground pepper
  • add 4 garlic cloves that are peeled and sliced and toss them in too.
4.4/5 (18 Votes)

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Vibrantly colored broccoli and pasta salad topped with shredded mild cheddar cheese

  • 1 box tri-colored (veggie) rotini pasta
  • 1 medium head broccoli, chopped into small florets
  • 1 medium red onion, diced fine
  • 2 cups mild cheddar cheese, shredded
  • 2 cups mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons apple cider vinegar
4.1/5 (20 Votes)

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Mix slurry and set aside

  • Slurry
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • Sauce
  • 3/4 cup water
  • 1 teaspoon sugar
  • 2 tablespoons black bean garlic sauce
  • 1 teaspoon grated ginger
  • Vegetables
  • peanut oil
  • 1 head broccoli (about 6 cups cut into florets, stems skin removed and sliced)
  • 1 red pepper, sliced
  • 1 small red onion, slice
  • 6 ounces mixed mushrooms, sliced (like button and shiitake)
  • 3 garlic cloves, minced
4.4/5 (20 Votes)

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Steam or boil the broccoli until quite tender (but not mushy)

  • 3 cups broccoli florets and stem, roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
  • 2 tbsp oil (vegetable, olive oil, canola)
  • Batter
  • 1 garlic clove, minced
  • 1/2 cup plain flour
  • 1/4 cup grated parmesan
  • 1 egg
  • 2 tbsp milk (low fat or full fat)
  • 1/2 tsp salt
  • Black pepper
  • Yoghurt Sauce
  • 1/4 cup plain yoghurt
  • 2 tsp lemon juice
  • Salt and pepper
4.3/5 (25 Votes)

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1.Steam broccoli until soft

  • Croutons:
  • 2 Tbsp vegetable oil for cooking
  • 1 small Vidalia onion
  • 1 large carrot
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 8 oz sharp white cheddar cheese (block not shredded)
  • 4 oz Asiago cheese (+ little more for each serving bowl) (block not shredded)
  • 3 garlic cloves
  • Salt
  • Fresh cracked black pepper
  • 1 lb broccoli florets
  • Italian bread (or French baguette)
  • Olive oil
  • Salt
  • Asiago cheese
4.5/5 (11 Votes)

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Video on how to make this at

  • 1 stick unsalted butter
  • 1 onion, chopped
  • 1 tablespoon garlic, minced
  • 3 cups frozen chopped broccoli, thawed and drained
  • 4 cups chicken broth
  • 2 cups 2% milk
  • 1 brick Velveeta cheese, cubed
  • 2/3 cornstarch
  • 2 tsp pepper
  • salt to taste
4.4/5 (12 Votes)

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Broccoli - 30 Minute Broccoli Cheese Soup Broccoli and Orzo Casserole