Broccoli-Cauliflower Casserole a terrific make-ahead side dish

This was one of the greatest veggie casseroles we can remember having. The title says Broccoli-Cauliflower Casserole, but I fudged a little and also added green peas and carrots into this veggie mélange. Honestly, you could toss any just about any fresh or frozen veggie; it would turn out just great.

A delicious cream sauce prepared with low-fat cream cheese and a flavorful, crisp topping help make this recipe a wonderful side dish. Hubby and I enjoyed our favorite meat loaf as an entrée; this veggie casserole just made the meal.

Broccoli-Cauliflower Casserole can be prepared a day ahead, refrigerated, and then baked just before dinner.

Broccoli-Cauliflower Casserole

1/2 cup plain dry bread crumbs

1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

2 tablespoons butter, melted

1 1/2 teaspoons Italian seasoning, divided

1 (16-ounce) package frozen broccoli florets, thawed

1 (16-ounce) package frozen cauliflower florets, thawed

2 tablespoons butter

1 large onion, chopped (1 cup)

2 tablespoons flour

1 teaspoon garlic salt (I used garlic powder)

1/4 teaspoon black pepper

1 1/4 cups milk

4 ounces (1/2 packages) cream cheese, cubed (I used low-fat)

Preheat oven to 350 degrees. In a small bowl mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon Italian seasoning. Set aside; cut into bite-sized pieces any large broccoli or cauliflower florets. Melt 2 tablespoons butter in a large skillet on medium heat. Add onion; cook and stir about 5 minutes or until onion is tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Add milk; cook and stir until mixture is thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle evenly with crumb mixture. Bake 40 minutes or until casserole is heated through and top is browned. Makes 10 servings. (Source: www.mccormick.com)

Pasta-Chicken-Broccoli Bake a jewel among new casserole recipes

Sometimes the ole casserole recipe file just needs a little inspiration. I was happy to find this new idea, which used 4 cups of healthy chopped broccoli and turned out just delicious. 

The addition of chopped red bell pepper, plus the spinach tortellini, made this dish oh-so-colorful. Chopped pecans in the topping, along with crushed crackers, gave some additional crunch.

This was designed to be baked in a long oblong baking dish, but I divided it into two smaller ones, so we had one to eat and one to freeze for later. 

The recipe billed it as kid-friendly—an added plus. We look forward to pulling the next round from the freezer. This dish was truly yummy.

Pasta-Chicken-Broccoli Bake

1/2 cup butter

1/2 cup chopped sweet onion

1/2 cup chopped red bell pepper

2 garlic cloves, minced

1/4 cup all-purpose flour

3 cups chicken broth (I used the lower-sodium variety)

1 1/2 cups half-and-half (I used skim milk)

1/2 cup dry white wine

1 cup (4 ounces) freshly shredded Parmesan cheese

1/4 teaspoon salt (or salt substitute)

1/4 teaspoon ground red pepper

1 (20-ounce) package refrigerated cheese-and-spinach tortellini

4 cups chopped broccoli

4 cups chopped cooked chicken

1/2 cup grated Parmesan cheese

15 round buttery crackers, crushed (I used Ritz hint-of-salt)

1/2 cup chopped pecans

3 tablespoons butter, melted

Preheat oven to 350 degrees. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients. Sauté 5 to 6 minutes or until tender. Add flour and stir until smooth. Cook, stirring constantly, for 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium and cook, stirring constantly for 6 to 8 minutes or until mixture is thickened and bubbly. Remove from heat; add 1 cup cheese and next 2 ingredients. Stir until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13-inch-by-9-inch baking dish. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350 degrees for 40 to 45 minutes or until bubbly. Makes 6 to 8 servings. (Source: Southern Living, December 2012)

Our own private "bring-a-dish" recipient of tasty Savory Corn and Broccoli Casserole

Nobody could blame her one bit. In fact, most of us were green with envy at her courage.

A family member whose memorable annual Christmas marathon feast had given new meaning to the adjective gargantuan was throwing in the towel this year. Instead of packing out every room in her house with tables and chairs and tossing a potluck meal for countless kin, she called to convene us at a restaurant near her home and said we'd gather there to fellowship this year.

Unbelievable! But how wise, especially for her sake. Few people knew the extent to which she went to pull off her holiday festivity every year. An ever-growing family, plus the fact that none of us is getting any younger, made us all salute her discretion in saying "no" to things that cause Christmas stress. Sure, we'll be there for the restaurant party, we RSVP’d.

Only problem was, I already had picked out the recipe for the dish I planned to bring to this annual potluck. Notes I'd left for myself all over my recipe album had reminded me to make Savory Corn and Broccoli Casserole for my contribution in 2010. Colorful, healthy, and easy, this selection would be great as an accompaniment to her buffet table.

Cotton-pickin! I'd simply make it for myself, I vowed. After all, it qualified as a veggie side, my ultimate quest to go along with my December meals that are waiting in the freezer (yes, on this 17th day of December, I still have a few left.)

Well, ultimately Hubby and I loved the casserole so much, we selfishly were a little glad we didn't have to share it at a bring-a-dish event. Savory Corn and Broccoli was so tasty and appealing, we knew we would have had little left to bring home. This way we could enjoy effortless (on everyone's part) fellowship with family at a restaurant and have this tasty dish all to ourselves.

Savory Corn and Broccoli Casserole

1 (14 3/4-ounce) can cream-style golden sweet corn, no salt added

2 tablespoons all-purpose flour

1 (11-ounce) can whole-kernel corn, no salt added, drained (can sub corn from one ear of fresh corn, steamed)

1 1/2 cups small broccoli florets

1/4 cup sliced green onion

1 egg beaten (or 1/4 cup egg substitute)

1/4 teaspoon pepper

1/4 cup (about 6 wafers) crushed low-salt shredded wheat wafers

In medium bowl stir together cream corn and flour until mixture is combined. Stir in whole-kernel (or fresh) corn, broccoli, onions, egg, and pepper. Spray 9-inch pie plate with cooking spray. Spoon mixture into pie plate. Sprinkle top with crushed wafers. Bake at 350 degrees for 30-35 minutes or until set. Makes 6-8 servings.

Love this good use for leftover broccoli bunch

Surveying my fridge after our big family weekend I found almost two full heads of broccoli that we hadn't touched while all the company was here. Other than chopping off a handful for a mixed vegetable tossed salad, the broccoli bunch that I purchased was fairly intact. My little grandperson who visited us loves veggies, but her munchings barely had put a dent in the broccoli supply. What to do now with this veggie that makes every list of "super food" any time any expert compiles one?

As it often does, my handy "Celebrating a Healthy Harvest" booklet zoomed in to the rescue with a listing for "Brocco-Corn Swiss Casserole" which called for, conveniently enough, two heads of broccoli, cut to bite-sized pieces. Mixed with corn and brown rice (another super food), this looked as though it would stir into a colorful, healthy dish.

Only problem with this recipe is that the prep, while not complicated, had to be started WAY IN ADVANCE. The brown rice needed to be pre-cooked before it even was dished into the casserole mixture. That meant adding an extra 25 minutes to the already 50 minutes required for the casserole to bake. I always could have subbed minute rice for the far-more-healthy brown rice, but Hubby would shriek, since he hates to waste any opportunity that a healthy ingredient is called for.

In the end, however, the process wasn't too time-consuming (the cook can do something else during the 50 minutes the dish is cooking in the oven. I even could ask Hubby to divide and conquer and himself cook the rice in advance while I prepare the other part). I liked the end result because it produced a healthy broccoli casserole without the usual additives of heavy soups and sauces found in most recipes of this nature.

Best of all, the dish was green and gold--the colors of my university--and the colors of health as well.

Brocco-Corn Swiss Casserole

2 heads broccoli, cut to bite-sized pieces

1 (14-ounce) can cream-style corn

1/2 cup pre-cooked brown rice

2 tablespoons onion, diced

1 egg, beaten (I use egg substitute)

3/4 cup grated Swiss cheese

Preheat oven to 350 degrees. Grease casserole dish. Combine first five ingredients and pour into casserole dish. Add grated Swiss cheese on top. Bake uncovered for 50 minutes or until bubbly. Don't overcook, since this can dry out the casserole. Makes 4 servings.