Paula Deen's Broccoli Casserole Recipe - Food.com (2024)

FAQs

Is it better to use fresh or frozen broccoli in a casserole? ›

Fresh vegetables contain less water

Frozen vegetables release moisture as they cook and when they're used in a casserole that moisture has nowhere to go but into your dish. If you want your casserole to have the best texture, it's best to use fresh vegetables.

The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper. The tricks to this broccoli cheese casserole are to: Pre-cook the broccoli florets a bit so they cook up tender in the casserole.

Broccoli is a very forgiving vegetable, which makes freezing it a cinch. A frozen broccoli casserole isn't likely to become waterlogged or mushy when it's thawed, as long as it is handled properly.

Not only is frozen broccoli generally less expensive than fresh broccoli, but it's already washed and chopped, which takes a lot of prep work out of your meal. And because frozen broccoli is blanched before it's frozen, it's already partially cooked, which means it takes less time to roast than fresh broccoli.

add small onion saluted in butter- use a sweeter Mayo ( so it will add favor instead of grease), use frozen broccoli and don't cook it before hand.

You might not realise it, but those perfectly ripe, bursting-with-moisture-veggies that you're tossing into your casserole are most likely the culprits when it comes to a watery bake, which is why it's important to heed the recipe when it comes to prepping your vegetables and cooling your finished product.

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

Thawing the casserole first can help to ensure even baking—no icy centers allowed. The biggest mistake in this process is not giving yourself enough time. It's not advisable to attempt to thaw your casserole in the oven or in the microwave.

How long does broccoli casserole last in the fridge? ›

Store in the refrigerator for up to three days. Reheat in the oven or in the microwave.

Avoid freezing casseroles made with dairy products (especially soft cheeses with a high-water content like ricotta or cottage), eggs, starchy vegetables, and watery vegetables like lettuce and cucumber.

Ice crystals forming on frozen food typically indicate freezer burn. While it might not be harmful to eat, it can affect the taste and texture of the food, making it dry or less flavorful. If you notice ice crystals, consider using the food sooner rather than later to maintain its quality.

The key to getting any crispness to frozen broccoli is to roast it on high heat. Set the oven to 450 F. Put your baking sheet in the oven while it's preheating so that the baking sheet gets nice and hot. Toss the frozen broccoli with oil and your choice of seasoning.

Start by allowing your frozen broccoli to thaw before cooking. This step is crucial to ensure that the broccoli doesn't release excess moisture during the cooking process, resulting in a mushy texture. Simply transfer the frozen broccoli to a colander and let it sit at room temperature for about 30 minutes to thaw.

Broccoli: I use frozen broccoli florets for ease, but you can also use fresh broccoli florets if you prefer. The frozen steam-in-bag broccoli florets are a nice shortcut because there's no need to chop the broccoli and you can just cook it in the microwave in a few minutes.

Buying frozen vegetables can be more convenient, more affordable and taste just as delicious as fresh. I love adding frozen broccoli to this Creamy Broccoli Pasta or to a homemade soup.

Frozen broccoli cooks up faster than fresh broccoli. It's already cleaned and trimmed into perfect sized broccoli florets, ready for cooking. Forget about the boring steamed broccoli. Let's turn on the stove top and start cooking.

bake with NOTHING on it—no salt, no oil, no seasonings!! —for 25-30 min, or until brown at edges. remove from oven and toss with oil, salt, and any seasonings you like until well coated (garlic and onion powder are my bare minimum go-tos). return to oven for 7-10 more minutes until brown and CRISPY af.