Broccoli Cheese Casserole Recipe (2024)

FAQs

Does frozen broccoli need to be cooked before adding to casserole? ›

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.

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.

To freeze slices of cooked casserole: Wrap individual slices of broccoli cheddar casserole in a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator. Reheat in the microwave or in the oven at 350°F for 20 to 30 minutes, or until completely heated through.

Broccoli Cheese Bake Storage Instructions

To store, place into the fridge for up to 5 days and in the freezer for up to 6 months, both held in an airtight container. Thaw in the refrigerator overnight before reheating.

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.

If you are using frozen broccoli, it's better to thaw it in the fridge overnight. Alternatively, you can throw broccoli into a bowl with water and leave it for an hour to thaw. If you use frozen broccoli, your cheesy casserole might turn out a bit too watery and might burn way too easily.

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.

Nope, you can eat frozen veggies as-is—no pot, pan or microwave required. “You do not need to cook frozen veggies, just like you don't need to cook frozen fruit,” says Toby Amidor, MS, RD, best-selling cookbook author of Smart Meal Prep for Beginners and The Healthy Meal Prep Cookbook.

While most vegetables can be transferred directly to a vacuum sealer bag, cruciferous vegetables - like broccoli and cabbage - must be blanched beforehand.

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.

Can you freeze a casserole with sour cream and cream cheese in it? ›

1. Avoid freezing dairy-heavy casseroles. Yes, dairy-heavy casseroles are delicious, but cottage cheese, sour cream or creme fraiche won't hold up in the freezer. Instead, polish this kind of casserole off right away—or store leftovers in the refrigerator in an airtight container for 2-3 days.

Allow the leftover broccoli casserole to cool, then transfer it to an airtight container. Store in the refrigerator for up to three days.

Before freezing, the moisture in a cheese is distributed evenly throughout its interior, along with fat, protein, and minerals. Freezing turns that moisture into ice crystals, which damages the cheese's structure and can affect whether its texture is crumbly or pliable, firm or pasty after thawing.

If the casserole has cooked protein or none at all (like a pan of macaroni and cheese), you can freeze the uncooked casserole without baking it. Again, line the empty baking pan with aluminum foil, leaving an overhang on all sides. Prepare the casserole in the dish, fold over the foil to cover, then freeze overnight.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Indeed! And you don't need to worry about thawing them either. In fact, you shouldn't thaw frozen vegetables before roasting them. The high heat of the oven will cause the moisture from the frozen vegetables to evaporate rapidly, giving you a crispier result than if you were to pre-thaw your frozen vegetables.

Frozen vegetables don't need to cook for as long as fresh produce. They're already at least partially cooked, after all. Many frozen veggies also aren't as firm as fresh ones, so you can slash the cooking time in half when roasting, sautéing or stir-frying.