Broccoli casserole...
cut up and steam broccoli florettes or use frozen.
Make a basic white sauce....the amount depends on the amount of broccoli you are cooking. Season the white sauce with some salt and pepper and 1/2 to 1 teaspoon of worchestershire.....and add parmesan to suit your taste...I like about 1/4 cup cheese per 2 cups of white sauce.
Put the broccoli in a baking dish....add a can of pearl onions, and some strips of canned roasted red pepper, top with the sauce and crumbs and a little more parmesan cheese and bake at 350 for 40 minutes until browned and bubbley....It's red and green for christmas!!
Linda C

I make a broccoli casserole that my family requests I make for every holiday. Well, except this one...... anyway, this is what I use. I have no measurements, sorry.

Frozen Broccoli Florets
Velveeta Cheese
Butter
Fresh Garlic
Salt/Pepper
Ritz Crackers, crushed

I microwave the broccoli til done. Drain. Add Velveeta *cut into pieces*, garlic, butter, salt/pepper. Mix all. Put into casserole dish, then mix some melted butter with crushed up ritz crackers and sprinkle over the entire top of casserole. Bake 30 mins at 350. (dont cover it)

I have made a broccoli and cauliflower 'casserole' in the past by steaming both veggies till crunchy done, then toss them in a good tangy vinaigrette. Add slivered red peppers and keep hot or put in the oven with some buttered bread crumbs till needed. Not quite a casserole but a 'presentation'.

This was served at a bridal shower luncheon I attended years ago. I made it myself for two other luncheons and it was a big hit.

Broccoli Supreme Casserole

This recipe was shared by the hostess of a lovely baby shower luncheon. I have since served it at 2 baby shower luncheons and it was a huge hit -- many guests asked for the recipe. Can be made a day ahead and baked just before serving.

* 2 (10 oz.) packages frozen chopped broccoli
* 3 C cottage cheese (1 large container is perfect)
* 3 eggs
* 6 Tbsp. butter
* 1/3 C flour
* 1/4 C finely minced onion (I use 1 small onion)
* 1 (8 oz.) can whole kernel corn, drained
* 1/2 pound cheddar or swiss cheese, diced (I use cheddar)
* 1/2 tsp. salt
* 1/4 tsp. pepper
* few drops hot pepper sauce
* 2 slices bread (white or wheat)
* 1/2 C crumbled bacon (optional)

Cook broccoli according to package directions and drain. Combine cottage cheese, eggs, 4 Tbsp. butter and flour in flood processor or blender. Blend until cottage cheese mixture is smooth and creamy; pour into large bowl. Fold in broccoli, onion, corn (drained), cheese, salt, pepper, and hot pepper sauce. Pour into a greased, deep 2-1/2 quart casserole.

Make soft bread crumbs by tearing 1 bread slice into blender container and blending on low speed until soft crumbs have formed. Repeat with remaining bread slice. Melt remaining 2 Tbsp. butter in skillet. Add crumbs and saute until golden brown (over just above medium heat, this takes about 15 minutes). Sprinkle buttered bread crumbs and bacon over cottage cheese mixture.

Bake at 350F for 1 hour or until mixture is set. Makes 8-12 servings.

My other half makes a brocolli casserole once a year for Christmas. I don't have the recipe but the sauce is made from Philadelphia mainly and perhaps 1/4 or 1/8 Danish Blue cheese, it's quite tasty..topped with browned bread crumbs. No other veggies or bacon etc added. It's very tasty because of the blue cheese

I use a recipe that has a cheese sauce and crunchy topping but it is the presentation that also makes it nice.

Lay broccoli stalks in a 13 x 9 inch pan or platter with the stems facing in towards the center and the floret part lining the perimeters of the pan. Arrange cauliflower pieces down the center covering the broccoli stalks.