20 Easy Dishes That Begin With Frozen Broccoli
Frozen broccoli transforms into amazing meals with these simple recipes. Each dish proves that convenience ingredients can create delicious, satisfying food.
From hearty soups to cheesy casseroles, these recipes make weeknight cooking easy and tasty.
01. Green Veggie Soup with Spinach and Broccoli
This bright green soup combines frozen broccoli with fresh spinach for amazing color and nutrition. The Worcestershire sauce adds a savory kick that makes every spoonful taste rich and satisfying.
Ingredients:
- 2 bags frozen broccoli, thawed
- 4 cups fresh spinach leaves, washed
- 4 cups chicken broth
- 1 cup cooked quinoa
- 1 medium onion, diced small
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup heavy cream
How To Make Green Veggie Soup with Spinach and Broccoli
1. Heat olive oil in a large pot over medium heat and cook the diced onion for 4-5 minutes until it becomes soft and clear. Add the minced garlic and cook for another minute until you can smell it getting fragrant.
2. Pour in the chicken broth and add the thawed broccoli to the pot. Bring everything to a boil, then turn the heat down and let it simmer for 10 minutes until the broccoli is very tender.
3. Add the fresh spinach leaves and stir them in until they wilt completely, which takes about 2 minutes. Use a blender or food processor to blend the soup until it’s smooth and creamy.
4. Stir in the cooked quinoa, Worcestershire sauce, and heavy cream. Season with salt and pepper, then heat for 3-4 minutes until everything is warmed through and the flavors blend together perfectly.
02. Spicy Sausage and Broccoli Pasta
This hearty pasta dish turns frozen broccoli into a restaurant-quality meal. The spicy Italian sausage and red pepper flakes give it a kick that makes boring weeknight dinners exciting.
Ingredients:
- 1 pound cavatelli pasta
- 1 bag frozen broccoli florets
- 1 pound spicy Italian sausage, casings removed
- 4 garlic cloves, sliced thin
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons pasta water, reserved
How To Make Spicy Sausage and Broccoli Pasta
1. Cook the cavatelli pasta according to package directions until it’s just tender but still has a little bite to it. Add the frozen broccoli to the pasta water during the last 3 minutes of cooking so they finish at the same time.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat and cook the sausage, breaking it into small pieces with a wooden spoon. Cook for 6-8 minutes until it’s browned and crispy on the edges.
3. Add the sliced garlic and red pepper flakes to the sausage and cook for 1 minute until the garlic smells amazing but doesn’t burn. This step adds so much flavor to the whole dish.
4. Drain the pasta and broccoli, saving 2 tablespoons of the starchy pasta water. Toss everything together in the skillet with the pasta water and half the Parmesan cheese.
5. Season with salt and pepper, then serve in bowls topped with the remaining cheese and extra red pepper flakes for people who want more heat.
03. Ham and Broccoli Breakfast Quiche
This easy quiche works perfectly for breakfast, lunch, or dinner any day of the week. The combination of ham and broccoli makes it filling and nutritious, plus it tastes even better the next day.
Ingredients:
- 1 pre-made pie crust, thawed
- 1 cup frozen broccoli, chopped small
- 1 cup cooked ham, diced
- 6 large eggs, beaten
- 1 cup whole milk
- 1 cup shredded Cheddar cheese
- 1/4 cup green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
How To Make Ham and Broccoli Breakfast Quiche
1. Heat your oven to 375°F and place the pie crust in a 9-inch pie pan, pressing it down gently and crimping the edges. Poke holes all over the bottom with a fork to prevent it from puffing up while it bakes.
2. Cook the frozen broccoli in the microwave for 2 minutes to thaw it, then drain any extra water and pat it dry with paper towels. Spread the broccoli and diced ham evenly across the bottom of the pie crust.
3. Whisk together the beaten eggs, milk, salt, pepper, and nutmeg in a large bowl until everything is well mixed. Pour this mixture slowly over the ham and broccoli, then sprinkle the cheese and green onions on top.
4. Bake for 35-40 minutes until the center is set and doesn’t jiggle when you shake the pan gently. The top should be golden brown and a knife inserted in the center should come out clean.
04. Simple Garlic Bowtie Pasta with Broccoli
Sometimes the simplest recipes taste the best, and this pasta proves that point perfectly. Just a few quality ingredients create a dish that’s both elegant and comforting at the same time.
Ingredients:
- 1 pound farfalle pasta
- 1 large bag frozen broccoli florets
- 6 garlic cloves, sliced thin
- 1/2 cup extra virgin olive oil
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Red pepper flakes for serving
How To Make Simple Garlic Bowtie Pasta with Broccoli
1. Cook the farfalle pasta in a large pot of salted water according to the package directions until it’s tender but still has some bite. Add the frozen broccoli during the last 4 minutes of cooking time so it gets perfectly tender.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat and add the sliced garlic. Cook the garlic slowly for 3-4 minutes, stirring often, until it turns golden but doesn’t get brown or bitter.
3. Drain the pasta and broccoli, saving 1/2 cup of the starchy pasta water for later. Add the hot pasta and broccoli to the skillet with the garlic oil and toss everything together gently.
4. Add the pasta water a little at a time until the sauce coats everything nicely, then stir in half the cheese, salt, and pepper. Serve right away with the remaining cheese and red pepper flakes on the side.
05. Creamy Potato and Broccoli Soup
Two bags of frozen broccoli become the star of this comforting soup that’s perfect for cold days. Serve it plain for a light meal or add cheese toast on top to make it more filling.
Ingredients:
- 2 bags frozen broccoli
- 3 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh chives for garnish
How To Make Creamy Potato and Broccoli Soup
1. Melt butter in a large pot over medium heat and cook the chopped onion for 5 minutes until it gets soft and sweet-smelling. Add the minced garlic and cook for another minute, stirring so it doesn’t burn.
2. Pour in the chicken broth and add the cubed potatoes to the pot. Bring everything to a boil, then turn the heat down and simmer for 15 minutes until the potatoes are fork-tender.
3. Add the frozen broccoli and cook for 8-10 minutes until it’s very soft and tender. Use a potato masher to mash about half the vegetables, leaving some chunks for texture that makes each spoonful interesting.
4. Stir in the heavy cream, salt, and pepper, then heat for 3-4 minutes until the soup is hot and creamy. Taste and add more seasoning if needed, then serve with fresh chives sprinkled on top.
06. Rich Broccoli and Cheddar Casserole
This decadent casserole combines broccoli with plenty of Cheddar cheese for the ultimate comfort food. The mayonnaise and cream of mushroom soup make it extra rich and creamy that kids absolutely love.
Ingredients:
- 2 bags frozen broccoli, thawed and drained
- 2 cups sharp Cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup mayonnaise
- 2 eggs, beaten
- 1/4 cup onion, minced fine
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
How To Make Rich Broccoli and Cheddar Casserole
1. Heat your oven to 350°F and grease a 2-quart baking dish with butter or cooking spray. Make sure the frozen broccoli is completely thawed and squeeze out any extra water with paper towels so the casserole won’t be watery.
2. Mix the cream of mushroom soup, mayonnaise, beaten eggs, and minced onion in a large bowl until everything is smooth and well combined. This creamy mixture is what holds the whole casserole together beautifully.
3. Add the drained broccoli and 1 1/2 cups of the shredded cheese to the bowl and stir everything together gently. Season with salt and pepper, then spread the mixture evenly in your prepared baking dish.
4. Mix the breadcrumbs with melted butter and the remaining cheese, then sprinkle this mixture over the top of the casserole. Bake for 25-30 minutes until the top is golden brown and the edges are bubbly.
07. Cheesy Broccoli Cornbread Casserole
Regular cornbread gets an amazing upgrade with chopped broccoli and plenty of cheese mixed right in. This casserole-style dish is so good that even people who don’t like broccoli will ask for seconds.
Ingredients:
- 1 box cornbread mix
- 1 cup frozen broccoli, chopped fine
- 1 cup cottage cheese
- 1 1/2 cups Cheddar cheese, shredded
- 1/4 cup onion, diced small
- 4 eggs, beaten
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How To Make Cheesy Broccoli Cornbread Casserole
1. Heat your oven to 375°F and grease a 9×13 inch baking dish really well with butter. Cook the frozen broccoli in the microwave for 2 minutes, then drain it completely and chop it into very small pieces so it mixes evenly.
2. Combine the cornbread mix, chopped broccoli, cottage cheese, 1 cup of the Cheddar cheese, and diced onion in a large mixing bowl. Stir everything together until the broccoli is spread throughout the mixture.
3. Whisk the beaten eggs, melted butter, salt, and pepper together in a separate bowl, then pour this over the cornbread mixture. Stir everything until it’s just combined but don’t overmix or the cornbread will be tough.
4. Spread the batter evenly in your prepared pan and sprinkle the remaining cheese on top. Bake for 25-30 minutes until the center is set and the top is golden brown with slightly crispy edges.
08. Quick Chicken and Broccoli Rice Casserole
This super easy casserole uses mostly convenience ingredients to create a complete meal in just 45 minutes. You can use canned chicken or substitute rotisserie chicken for even better flavor and texture.
Ingredients:
- 2 cups instant rice, uncooked
- 1 bag frozen broccoli
- 1 can chicken, drained or 2 cups rotisserie chicken, shredded
- 1 can cream of chicken soup
- 1 1/2 cups Cheddar cheese, shredded
- 1/2 cup onion, diced
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How To Make Quick Chicken and Broccoli Rice Casserole
1. Preheat your oven to 350°F and grease a 2-quart casserole dish with cooking spray. Mix the uncooked instant rice, frozen broccoli, chicken, and diced onion in the prepared dish, spreading everything out evenly.
2. Whisk together the cream of chicken soup, chicken broth, and garlic powder in a bowl until it’s smooth and well combined. This liquid mixture will cook the rice and create a creamy sauce as it bakes.
3. Pour the soup mixture over the rice and vegetables, then stir everything together gently to make sure the liquid reaches all the rice. Cover the dish tightly with aluminum foil so the rice cooks properly.
4. Bake covered for 30 minutes, then remove the foil and sprinkle the cheese on top. Bake uncovered for 10-15 minutes more until the cheese melts and the rice is tender when you test it with a fork.
09. Stuffed Chicken Breasts with Broccoli and Cheese
Plain chicken breasts become something special when stuffed with broccoli and two kinds of cheese. Using thin chicken cutlets saves time, but you can pound regular chicken breasts thin if you prefer.
Ingredients:
- 4 thin chicken cutlets or 2 large chicken breasts, pounded thin
- 1 cup frozen broccoli, chopped fine and thawed
- 4 oz garlic herb cheese, softened
- 1 cup Cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Toothpicks for securing
How To Make Stuffed Chicken Breasts with Broccoli and Cheese
1. Heat your oven to 375°F and make sure the frozen broccoli is completely thawed and drained of any water. Mix the chopped broccoli with the softened garlic herb cheese and half the Cheddar cheese in a bowl.
2. Lay the chicken cutlets flat on a cutting board and season both sides with salt, pepper, and paprika. Spread the broccoli mixture evenly on one half of each cutlet, leaving a border around the edges so the filling doesn’t leak out.
3. Fold the chicken over the filling and secure with toothpicks, making sure the edges are sealed well. Heat olive oil in an oven-safe skillet over medium-high heat and brown the stuffed chicken for 3-4 minutes on each side.
4. Sprinkle the remaining cheese on top of the chicken and transfer the skillet to the oven. Bake for 15-20 minutes until the chicken reaches 165°F inside and the cheese is melted and golden.
10. Loaded Vegetable and Broccoli Cheese Soup
This soup packs in tons of vegetables with frozen broccoli and California mix vegetables for maximum nutrition. The smooth, cheesy broth can be thickened with instant potato flakes if you like it heartier.
Ingredients:
- 1 bag frozen broccoli
- 1 bag frozen California mixed vegetables
- 4 cups chicken broth
- 1 cup whole milk
- 8 oz cream cheese, cubed
- 2 cups Cheddar cheese, shredded
- 2 tablespoons butter
- 1 onion, diced
- 2 tablespoons instant potato flakes (optional)
- Salt and pepper to taste
How To Make Loaded Vegetable and Broccoli Cheese Soup
1. Melt butter in a large pot over medium heat and cook the diced onion for 4-5 minutes until it’s soft and translucent. This step builds the flavor base that makes the whole soup taste amazing.
2. Add the chicken broth, frozen broccoli, and frozen mixed vegetables to the pot and bring everything to a boil. Reduce the heat and simmer for 12-15 minutes until all the vegetables are very tender.
3. Stir in the cubed cream cheese and milk, whisking constantly until the cream cheese melts completely and the soup becomes smooth and creamy. Add the shredded Cheddar cheese gradually, stirring until it melts.
4. If you want thicker soup, sprinkle in the instant potato flakes and stir for 2-3 minutes until it reaches your preferred consistency. Season with salt and pepper, then serve hot with crackers or crusty bread.
11. Holiday Broccoli Soufflé
This family recipe has been passed down through generations and makes the perfect holiday side dish. The crispy cheese topping and light, fluffy texture make it special enough for any celebration meal.
Ingredients:
- 2 bags frozen broccoli, thawed and drained
- 6 eggs, separated
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1 cup milk, warmed
- 1 cup Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- Butter for greasing dish
How To Make Holiday Broccoli Soufflé
1. Heat your oven to 375°F and butter a 2-quart soufflé dish really well, then dust it lightly with some of the Parmesan cheese. Make sure the broccoli is completely drained and chop it into small pieces so it distributes evenly.
2. Whisk the melted butter and flour together in a large saucepan over medium heat for 2 minutes to cook out the raw flour taste. Slowly add the warm milk, whisking constantly, and cook until the mixture thickens like a cream sauce.
3. Remove from heat and stir in the Gruyere cheese, chopped broccoli, egg yolks, salt, and nutmeg until everything is well combined. In a separate bowl, beat the egg whites until they form soft peaks that hold their shape.
4. Fold one-third of the egg whites into the broccoli mixture gently to lighten it, then fold in the remaining whites carefully to keep the soufflé light and airy.
5. Pour into the prepared dish, sprinkle with remaining Parmesan, and bake for 25-30 minutes until puffed and golden. Serve immediately because soufflés fall quickly once they come out of the oven.
12. Simple Cheesy Broccoli Side Dish
Sometimes you just need a quick way to make broccoli more appealing for picky eaters. This simple recipe uses just cheese and butter to transform frozen broccoli into a side dish everyone will enjoy.
Ingredients:
- 1 large bag frozen broccoli florets
- 1 cup Cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons milk
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
How To Make Simple Cheesy Broccoli Side Dish
1. Cook the frozen broccoli according to package directions until it’s tender but not mushy, which usually takes about 4-5 minutes in the microwave or 6-8 minutes on the stovetop. Drain any excess water completely so the cheese sauce won’t be watery.
2. While the broccoli is still hot, add the butter and let it melt completely over the warm vegetables. The heat from the broccoli will melt the butter perfectly without needing extra cooking.
3. Sprinkle the shredded cheese over the buttered broccoli and add the milk and garlic powder. Stir everything together gently until the cheese melts and creates a creamy coating on all the florets.
13. Ham and French Fry Broccoli Casserole
This hearty casserole combines frozen French fries, broccoli, and leftover ham for a stick-to-your-ribs meal. You can easily substitute cooked chicken for the ham if that’s what your family prefers better.
Ingredients:
- 1 bag frozen French fries
- 1 bag frozen broccoli
- 2 cups cooked ham, diced
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups Cheddar cheese, shredded
- 1/2 cup onion, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How To Make Ham and French Fry Broccoli Casserole
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with cooking spray. Layer the frozen French fries on the bottom of the dish, then spread the frozen broccoli and diced ham evenly over the fries.
2. Mix the cream of mushroom soup, sour cream, chopped onion, garlic powder, salt, and pepper in a large bowl until everything is smooth and well combined. This creamy mixture will bind all the ingredients together as it bakes.
3. Pour the soup mixture evenly over the layered ingredients, making sure it reaches all the corners of the dish. Sprinkle the shredded cheese on top, covering the entire surface for maximum cheesy goodness.
4. Cover with foil and bake for 45 minutes, then remove the foil and bake for 15 more minutes until the cheese is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving so it holds together when you cut it.
14. Asian-Style Broccoli Fried Rice
Make your own takeout-style fried rice at home with this easy recipe that’s ready in minutes. Each grain of rice gets coated with soy sauce and mixed with broccoli, scrambled eggs, and green onions.
Ingredients:
- 3 cups cooked rice, cooled
- 1 bag frozen broccoli, thawed
- 3 eggs, beaten
- 4 green onions, sliced thin
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
How To Make Asian-Style Broccoli Fried Rice
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat and scramble the beaten eggs until they’re just set but still soft. Remove the eggs to a plate and set them aside for later.
2. Add the remaining oil to the same pan and stir-fry the thawed broccoli for 3-4 minutes until it’s heated through and slightly crispy on the edges. The high heat gives the broccoli a great texture that’s much better than mushy vegetables.
3. Add the minced garlic and grated ginger to the pan and cook for 30 seconds until fragrant, then add the cold rice and break up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through.
4. Pour the soy sauce and sesame oil over everything and toss to coat all the rice evenly. Add the scrambled eggs back to the pan along with the sliced green onions and stir everything together for 1 more minute.
15. Lemon Butter Broccoli
This simple side dish proves that basic ingredients can create amazing flavors when done right. The combination of tangy lemon and rich butter makes frozen broccoli taste fresh and restaurant-quality.
Ingredients:
- 2 bags frozen broccoli florets
- 4 tablespoons butter
- 2 lemons, juiced and zested
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
How To Make Lemon Butter Broccoli
1. Cook the frozen broccoli according to package directions until it’s tender but still bright green, then drain it completely in a colander. Pat the broccoli dry with paper towels to remove excess water so the butter sauce will stick better.
2. Melt the butter in a large skillet over medium heat and add the minced garlic. Cook for 1 minute until the garlic smells amazing but doesn’t turn brown, which would make it taste bitter.
3. Add the cooked broccoli to the skillet and toss it with the garlic butter for 2-3 minutes until everything is well coated. Pour in the lemon juice and sprinkle the lemon zest, salt, and pepper over everything, then toss gently to combine all the flavors perfectly.
16. Smooth and Creamy Broccoli Cheese Soup
This velvety soup is so smooth and cheesy that even kids who claim to hate broccoli will ask for seconds. The secret is blending it completely smooth so there are no chunks to worry about.
Ingredients:
- 2 bags frozen broccoli
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp Cheddar cheese, shredded
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
How To Make Smooth and Creamy Broccoli Cheese Soup
1. Melt butter in a large pot over medium heat and cook the diced onion for 5 minutes until soft, then add garlic and cook 1 more minute. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
2. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the frozen broccoli and bring to a boil, then reduce heat and simmer for 15 minutes until the broccoli is very tender.
3. Use an immersion blender to blend the soup until it’s completely smooth, or transfer to a regular blender in batches. The smoother you make it, the more appealing it will be to picky eaters.
4. Stir in the heavy cream and gradually add the shredded cheese, stirring until it melts completely. Season with salt and white pepper, then heat through for 2-3 minutes until hot and creamy.
17. Crispy Broccoli and Cheddar Nuggets
These fun nuggets are a great way to get kids excited about eating broccoli for dinner. They’re crispy on the outside and cheesy on the inside, perfect for dipping in ranch or ketchup.
Ingredients:
- 2 cups frozen broccoli, thawed and chopped fine
- 1 1/2 cups Cheddar cheese, shredded
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray
How To Make Crispy Broccoli and Cheddar Nuggets
1. Preheat your oven to 400°F and line a baking sheet with parchment paper, then spray it with cooking spray. Make sure the broccoli is completely thawed and squeeze out any excess water, then chop it into very small pieces.
2. Mix the chopped broccoli, shredded cheese, breadcrumbs, flour, garlic powder, onion powder, salt, and pepper in a large bowl. Add the beaten eggs and stir everything together until the mixture holds together when you squeeze it.
3. Use your hands to shape the mixture into small nugget-sized pieces, about 1 1/2 inches long. Place them on the prepared baking sheet and spray the tops lightly with cooking spray so they get golden and crispy.
4. Bake for 15-18 minutes until the nuggets are golden brown and crispy on the outside. Let them cool for 2-3 minutes before serving with your favorite dipping sauces.
18. Easy Chicken Divan with Leftover Chicken
Transform leftover chicken into this comforting casserole that layers tender chicken and broccoli with a creamy sauce. The melted Cheddar cheese on top makes it irresistible and perfect for using up leftovers.
Ingredients:
- 3 cups cooked chicken, shredded or diced
- 1 large bag frozen broccoli, steamed
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup mayonnaise
- 1 cup Cheddar cheese, shredded
- 1 tablespoon lemon juice
- 1/2 teaspoon curry powder
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
How To Make Easy Chicken Divan with Leftover Chicken
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish. Steam the frozen broccoli until it’s tender but still bright green, then drain it well and arrange it in the bottom of your prepared dish.
2. Layer the cooked chicken evenly over the broccoli, spreading it out so every bite will have both chicken and vegetables. This creates nice layers that look beautiful when you serve it.
3. Mix both cans of soup with the mayonnaise, lemon juice, and curry powder in a bowl until smooth, then pour this creamy sauce over the chicken and broccoli. Sprinkle the shredded cheese evenly over the top.
4. Combine the breadcrumbs with melted butter and scatter over the cheese for a crunchy topping. Bake for 25-30 minutes until the sauce is bubbly and the top is golden brown.
19. Pan-Fried Crispy Broccoli
You’ll be amazed at how delicious frozen broccoli can taste when you use this simple pan-frying method. The edges get crispy and caramelized while the inside stays tender and flavorful throughout.
Ingredients:
- 2 bags frozen broccoli florets, thawed and dried
- 3 tablespoons olive oil
- 3 garlic cloves, sliced thin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- Parmesan cheese for serving
How To Make Pan-Fried Crispy Broccoli
1. Make sure the frozen broccoli is completely thawed and pat it dry with paper towels to remove as much water as possible. The drier the broccoli, the better it will brown and get crispy in the pan.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke. Add the broccoli in a single layer and don’t stir it for 3-4 minutes so it can brown and get crispy on one side.
3. Stir the broccoli and add the sliced garlic and red pepper flakes, cooking for another 2-3 minutes until the garlic is fragrant and golden. The high heat creates amazing caramelized flavors that make frozen broccoli taste fresh.
20. Comforting Broccoli Rice Casserole
This mild and homey casserole makes the perfect side dish for bold main courses like spicy chicken or barbecue. Every forkful has fluffy rice, melted cheese, and tender broccoli that the whole family will love.
Ingredients:
- 2 cups cooked white rice
- 1 bag frozen broccoli, thawed
- 1 can cream of celery soup
- 1 1/2 cups Cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup onion, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup breadcrumbs for topping
How To Make Comforting Broccoli Rice Casserole
1. Preheat your oven to 350°F and butter a 2-quart casserole dish. Make sure the frozen broccoli is thawed and drained well, then chop it into bite-sized pieces that will mix easily with the rice.
2. Combine the cooked rice, chopped broccoli, cream of celery soup, 1 cup of the cheese, milk, and minced onion in a large bowl. Mix everything together gently until the ingredients are evenly distributed throughout.
3. Season the mixture with salt and pepper, then spoon it into your prepared casserole dish and spread it evenly. Sprinkle the remaining cheese and breadcrumbs over the top for a golden, crunchy finish.
4. Dot the top with small pieces of butter and bake for 25-30 minutes until the casserole is heated through and the top is golden brown. Let it rest for 5 minutes before serving so it sets up nicely.
Final Thoughts
These twenty recipes prove that frozen broccoli can be the star of amazing meals from breakfast to dinner. Each dish transforms this convenient vegetable into something special and delicious.
Keep a few bags in your freezer and you’ll always have the foundation for a nutritious, satisfying meal ready to go.
