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.

They make enjoying out-of-season vegetables possible (since they are frozen at the peak of freshness) and are already prepped, so you can just toss them into meals without cutting. However, frozen veggies are blanched before freezing and they are often known for for having a bit of a mushy texture when cooked.

The best part about casseroles is that they're easy to make and typically yield enough food for a few days, making meal prep a breeze. And a broccoli casserole is no different — the dish calls for frozen broccoli rather than fresh, so you can just pop open the bag and toss them straight into your baking dish.

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!

The mistake: It comes out soupy or watery

What goes wrong: If your casserole is full of raw vegetables, you can end up with a watery mess as they release their natural juices.

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.

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.

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

Is it better to freeze casseroles cooked or uncooked? ›

Some casseroles will do best when cooked and fully cooled first, others do best while uncooked and some are so versatile, they can go either way. Any casserole or dish with raw meat should be cooked before freezing as well as some more liquid based dishes.

Freezer burn is dehydration on the surface of frozen food due to air exposure. The telltale signs are whitish splotches—ice crystals—on the food itself.

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.

Steam It: Steaming is one of the best methods to cook frozen broccoli while preserving its texture. Use a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes or until the broccoli is tender but still has a slight crunch.

Steam It: Steaming is one of the best methods to cook frozen broccoli while preserving its texture. Use a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes or until the broccoli is tender but still has a slight crunch.

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.

"Fresh veggies often taste the best, especially if the vegetable is in season. But the good news is that the nutritional value of a vegetable isn't reduced during either the canning or freezing process — making canned or frozen veggies just as healthy as fresh ones.