Best 4 Italian Broccoli Casserole Recipes

Indulge in a culinary journey to Italy with a delightful Broccoli Casserole that embodies the essence of rustic Italian cuisine. This delectable dish, bursting with vibrant flavors, is a harmonious blend of tender broccoli florets, enveloped in a velvety cheese sauce, and crowned with a crispy breadcrumb topping. As you delve into the heart of this casserole, layers of savory Italian cheeses, including mozzarella, Parmesan, and Romano, dance on your palate, offering a symphony of rich and nutty notes. Each bite reveals a delightful contrast between the tender-crisp broccoli and the creamy, gooey cheese, while a hint of garlic and herbs adds a touch of aromatic complexity. Accompanying the main recipe are variations that cater to diverse dietary preferences. For those seeking a vegetarian delight, a meatless version replaces the ground beef with a medley of sautéed mushrooms and zucchini, creating a symphony of earthy flavors. Health-conscious individuals can rejoice in a lighter rendition that swaps out the traditional cheese sauce for a healthier yogurt-based sauce, resulting in a satisfying yet guilt-free indulgence. Additionally, a gluten-free option caters to those with dietary restrictions, ensuring that everyone can partake in this Italian culinary delight.

Here are our top 4 tried and tested recipes!

SICILIAN PASTA AND BROCCOLI

Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

Heat the water for your pasta while you prepare the broccoli.
In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

ITALIAN BROCCOLI CASSEROLE

Italian Broccoli Casserole image

I forgot all about this recipe until I was looking through some of my Mom's old recipes. This was from a 6th grade project (yes it is old!!) where our class studied a different vegetable every week and then made a recipe together using the vegetable. I made it the other night and my husband loved it too, so I thought I would post it.

Provided by PistonsFan

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs broccoli (frozen or fresh, cut into bite sized pieces)
2 medium tomatoes, cut into bite sized pieces
1/4 cup parmesan cheese
1 teaspoon oregano
2 tablespoons butter
1 cup milk
3/4 cup grated cheddar cheese
2 eggs, beaten
2 tablespoons flour

Steps:

Cook broccoli according to package directions if frozen, 5-7 minute if fresh.
Run under cool water to stop cooking process.
Melt butter in small saucepan.
Stir in flour.
Add milk, stirring constantly until smooth.
Add cheese, stir until melted and thick.
Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs.
Combine broccoli, tomato, cheese/egg mixture and oregano.
Pour into 13 x 9 glass dish that has been sprayed with cooking spray.
Sprinkle with Parmesan cheese.
Cook at 350 for 1/2 hour or until bubbly.

ITALIAN BROCCOLI

Italian Broccoli image

This recipe is so easy and elegant. Red peppers and garlic really kick steamed brocolli up a notch. Serve with any pasta dish instead of a salad.

Provided by Simply Chris

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large head broccoli, cut into florets
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
4 shallots, thinly sliced
1 sweet red pepper, sliced into rounds
1/4 cup asiago cheese, grated
salt and pepper
red pepper flakes

Steps:

Place the broccoli in a steamer basket.
Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
Transfer to large bowl.
Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
Remove from heat.
Add the broccoli and mix well.
Add the salt, black pepper, red-pepper flakes and Asiago cheese.
Toss lightly.

Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1, Sodium 53.8, Carbohydrate 16.2, Fiber 4.6, Sugar 3.9, Protein 5.3

ITALIAN-STYLE BROCCOLI

Italian-Style Broccoli image

With just a handful of ingredients, this side comes together in a jiffy. Coupled with the ravioli, it's a menu that might just make you fall in love, Italian-style! -Phyllis Schmalz, Kansas City, KS

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 small onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1-1/2 pounds fresh broccoli, cut into 2-inch spears
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon chili powder

Steps:

In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

Choose fresh, tender broccoli: Look for broccoli crowns with tightly closed florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
Cut the broccoli into bite-sized florets: This will help ensure even cooking.
Blanch the broccoli before adding it to the casserole: This will help preserve its color and nutrients.
Use a good quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a cheese that you enjoy. A sharp cheddar or Parmesan cheese works well.
Don't overcook the casserole: The broccoli should be tender but still have a slight crunch to it.

Conclusion:

Italian Broccoli Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with broccoli, cheese, and Italian seasonings, and it can be served with a variety of side dishes. This casserole is also a great way to use up leftover broccoli. So next time you have some broccoli on hand, give this recipe a try!

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