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  • A Cozy Pantry Pasta For Weeknights

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    This Cavatelli and Broccoli is a classic Italian-style pasta that’s quick, comforting, and made with everyday ingredients. With one pot and one skillet, it’s ready in about 20 minutes.

    top view of Cavatelli and Broccoli on a plate
    • Flavor: A garlicky olive oil coats tender-crisp broccoli and pasta, with a pinch of heat and salty Parmesan.
    • Swaps: Any medium pasta works, Pecorino can replace Parmesan, and frozen broccoli (thawed and chopped) can replace fresh.
    • Serving Suggestions: This dish is perfect with homemade garlic bread and a quick Italian-style salad. 
    Olive oil , cavatelli pasta , parmesan , red pepper flakes , garlic , broccoli , salt and pepper with labels to make Cavatelli and Broccoli

    Prep Your Ingredients

    • Cavatelli Pasta: The Cavatelli ridges hold onto oil and cheese. Swap it with shells, rotini, penne, or orecchiette.
    • Broccoli Florets: Chop finely so it mixes through the pasta. If using frozen, make sure to thaw and pat it dry. To thaw quickly, rinse under warm water in a colander.
    • Olive Oil: This is the base of the sauce, so use an extra-virgin one and add a final drizzle at the end.
    • Garlic: Add after broccoli softens so it turns fragrant, and doesn’t scorch.
    • Red Pepper Flakes: Easy to adjust the heat level at the table, so it’s best to use less, not more, unless you know everyone wants it spicy.
    • Parmesan: Freshly grated melts more smoothly. Swap with Pecorino Romano for a sharper bite or opt for pre-grated Parmesan in a pinch.
    cooking broccoli to make Cavatelli and Broccoli
    adding parmesan pan to make Cavatelli and Broccoli
    Cavatelli and Broccoli in the pot with a wooden spoon

    How to Make Cavatelli and Broccoli

    1. Cook the pasta al dente. Reserve 1 cup of pasta water, then drain (do not rinse).
    2. Sauté broccoli in olive oil, then add garlic and red pepper flakes and cook until fragrant.
    3. Toss in pasta and Parmesan, adding pasta water a splash at a time until coated. Season and serve.
    • Chop broccoli quite small so it blends into the pasta and clings to every forkful.
    • Save more pasta water than you think you need, then add it a splash at a time.
    • If the pasta looks dry after tossing, add pasta water first, then a small drizzle of olive oil if needed.
    • Frozen broccoli works best when thawed and patted dry. Sauté it a bit longer to cook off any moisture.
    • For a deeper flavor, let broccoli get a few browned edges before adding the garlic. You may need slightly higher heat.
    • Add leftover chicken, cooked sausage, or shrimp for a high-protein version.
    Cavatelli and Broccoli with parmesan and red pepper flakes

    Storing and Reheating Leftovers

    • Refrigerate: Cool and store in an airtight container for up to 4 days.
    • Reheat: Warm in a skillet with a splash of water or broth, stirring until hot. Add Parmesan at the end.
    • Freeze: Not ideal since broccoli softens after thawing, but it can be frozen for up to 2 months. Thaw in the fridge and reheat gently with a splash of water.

    Weeknight Pasta Recipes Made Easy

    Did you make this Cavatelli and Broccoli recipe? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 8 minutes

    Total Time 18 minutes

    • Bring a large pot of salted water to a boil. Add the cavatelli, cooking according to package directions until al dente. Reserve 1 cup pasta water and drain well. Do not rinse.

    • Meanwhile, finely chop the broccoli florets.

    • Heat olive oil in a large skillet over medium heat. Add the broccoli and cook 3 to 4 minutes or until it starts to soften. Add the garlic and red pepper flakes. Cook 3 minutes more.

    • Add drained cavatelli to the skillet and toss. Add the parmesan cheese and toss well to coat, adding pasta water as needed. Season with salt to taste.

    • Garnish with additional parmesan to taste.

    Fresh broccoli is best, but if using frozen broccoli, defrost it in a colander under warm water, drain well, and chop. 

    Calories: 363 | Carbohydrates: 62g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 293mg | Potassium: 378mg | Fiber: 4g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Lunch, Main Course, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    cheesy Cavatelli and Broccoli in a bowl and close up with a title
    rich and buttery Cavatelli and Broccoli with writing
    savory and garlicky Cavatelli and Broccoli with writing
    plated Cavatelli and Broccoli with a title

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    Holly Nilsson

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  • Can You Freeze Broccoli? Why This Step Is a Weeknight Lifesaver

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    You’ll always have some when you need it.
    READ MORE…

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    Andrea Rivera Wawrzyn

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  • This Sheet Pan Honey Garlic Kielbasa Is My Favorite Easy Dinner

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    This sheet pan honey garlic kielbasa recipe is one of those dinners that makes weeknights feel easier. Everything bakes together on one pan — smoky kielbasa, tender vegetables, and a simple honey garlic sauce that turns sweet and savory in the oven.

    It’s the kind of meal you can toss together quickly, pop in the oven, and walk away from while it cooks. Minimal prep, minimal cleanup, and a dinner everyone loves.

    A Healthy One Pan Dinner That Actually Fills You Up

    We’re always on the hunt for healthy one pan dinners! We want meals that feel balanced, satisfying, and don’t leave us rummaging through the pantry an hour later. That’s exactly why we love this one pan honey garlic kielbasa and vegetables.

    The mix of sweet potatoes and regular potatoes makes this meal hearty enough to truly fill you up, while the broccoli adds freshness and color. More color on your plate isn’t just good for nutrients, it also helps your brain register the meal as satisfying, so you actually feel done when dinner’s over.

    Why a Sheet Pan Works Best for This Kielbasa Recipe

    • Even roasting: Spreading everything out on a sheet pan allows the kielbasa and vegetables to roast instead of steam, giving you better browning and caramelization.
    • Perfect texture balance: The potatoes become tender, the broccoli gets lightly crisp, and the kielbasa browns beautifully — all at the same time.
    • Hands-off cooking: Once everything is on the pan and in the oven, there’s very little to manage. No stirring, no babysitting.
    • Big flavor, easy cleanup: The honey garlic sauce melts and coats the sausage as it bakes, creating big flavor without extra dishes.
    uncooked kielbasa and root vegetables on sheet pan ready for roasting

    Ingredients You’ll Need

    We wanted to keep this sheet pan sausage dinner as simple as possible, so we used all pantry staples to whip up this quick meal.

    • Pork Kielbasa: Provides smoky, savory flavor and hearty protein. Because it’s already cooked, it browns beautifully in the oven while soaking up the honey garlic sauce.
    • Sweet Potato: Adds natural sweetness and a tender, slightly caramelized texture that balances the savory kielbasa and garlic sauce.
    • Other Potatoes: Create a hearty, filling base for the meal. They roast up golden and fluffy inside, soaking in the flavors from the sauce.
    • Broccoli: Adds freshness, color, and a slightly crisp texture. Broccoli balances the richness of the sausage and sweet sauce.
    • Olive Oil: Helps everything roast evenly, prevents sticking, and encourages browning on both the vegetables and kielbasa.
    • Salt and Pepper: Enhances the natural flavors of the vegetables and sausage and ensures everything is well-seasoned before roasting.
    • Unsalted Butter: Adds richness and depth, helping the sauce melt into a smooth, flavorful glaze as it bakes.
    • Honey: Provides natural sweetness and helps the sauce caramelize slightly in the oven.
    • Brown Sugar: Deepens the sweetness and adds a hint of molasses flavor, creating a more complex sweet-savory balance.
    • Garlic: Delivers bold, aromatic flavor that defines the sauce and pairs perfectly with the smoky kielbasa.
    • Dijon Mustard: Adds tang and subtle sharpness, cutting through the sweetness and keeping the sauce from tasting flat.
    • Dried Basil: Brings a light herbal note that adds freshness and rounds out the sauce.
    • Dried Oregano: Adds savory depth and a slightly earthy flavor that complements both the garlic and sausage.

    What is Kielbasa?

    Kielbasa is a Polish sausage that’s usually flavored with garlic. It’s either hot or cold smoked, though today you’ll find it most often hot smoked. The meat is usually cured and then has garlic and spices added to it.

    PRO TIP

    Carrian CheneyCarrian Cheney

    You don’t have to peel the sweet potatoes before roasting them. Just give them a thorough wash under warm water and pat dry before dicing them. The skin is packed with nutrients! 

    honey garlic sauce in measuring cuphoney garlic sauce in measuring cup

    How to Make Sheet Pan Kielbasa

    Cooking kielbasa on a sheet pan is as easy as it gets. Here are the basic steps to mastering this recipe: 

    1. Make the Sauce: Whisk together the honey garlic sauce in a bowl. 
    2. Roast the Potatoes: Oil the sheet pan and spread out the chopped potatoes in a single layer. Toss with more olive oil, salt, and pepper.
    3. Roast the Kielbasa: Add the sliced kielbasa to the sheet pan and brush with all but 2 tablespoons of sauce.
    4. Cook the Broccoli: Bake for 20 minutes, then add broccoli to the sheet pan and bake for another 5 to 10 minutes.
    5. Serve: Brush the kielbasa with the remaining sauce just before serving. Enjoy! 

    Can I Use Different Veggies in This Sheet Pan Recipe?

    Absolutely! You definitely don’t have to use the same veggies we did, we just loved how the Polish kielbasa sausage paired with the root vegetables. However, you could use asparagus, carrots, onions, brussel sprouts, or any other veggies you have on hand. 

    Can I Double This Kielbasa Recipe?

    Have more mouths to feed? You can definitely double this recipe, but you’ll want to split the ingredients between two sheet pans and rotate them in the oven halfway through baking. If you try to cram the ingredients onto one sheet pan, you’ll overcrowd the pan and the veggies will steam instead of roast.  

    roasted sliced kielbasa and vegetables on sheet panroasted sliced kielbasa and vegetables on sheet pan

    What to Serve with Kielbasa Sheet Pan Dinner

    We serve this kielbasa recipe with a side salad just to freshen things up even more. Grains like rice and quinoa also pair nicely with this sheet pan dinner. But this truly is so filling on its own — and what’s the point in a one-pan dinner if you’re going to do even more work?

    Storing, Reheating and Make Ahead

    This sheet pan recipe is best the day it’s made, but leftovers keep in the fridge for up to 5 days. Be sure to store it in an airtight container.

    To reheat it, I like to use the oven so the kielbasa gets a little crispy and caramelized again. Reheat in a 350℉ oven in a single layer on a sheet pan for 10-15 minutes. If you’re in a hurry, a quick zap in the microwave works just fine too!

    You can cut the kielbasa and broccoli ahead of time and prep the sauce. You can make the sauce up to 2 or 3 days ahead of time. Just store it in the fridge until ready to use. Then when it’s time for dinner, just cube the potatoes and sweet potatoes and toss everything on the sheet pan.

    sliced kielbasa and root vegetables on sheet pansliced kielbasa and root vegetables on sheet pan

    If you love easy dinners with big flavor, this sheet pan honey garlic kielbasa deserves a spot in your rotation. It’s simple, flexible, and perfect for busy nights when you want something comforting without extra work. Be sure to watch the video below!

    More ONE-PAN RECIPES: 

    Watch How Easy it is to Make this Sheet Pan Recipe…

    Prevent your screen from going dark

    • Preheat the oven to 400 degrees F.

    • Whisk together the honey garlic sauce and set aside 1-2 Tablespoons for serving.

      2 Tablespoons Unsalted Butter, 2 Tablespoons Honey, 1 ½ Tablespoons Brown Sugar, 3 Cloves Garlic, ¼ teaspoon Salt, 1 Tablespoon Dijon Mustard, ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano, 2 Tablespoons Olive Oil

    • Spread the olive oil on a baking sheet and add the two types of potatoes. Sprinkle with kosher salt and pepper and toss to coat.

      1 Sweet Potato, 4 Small Potatoes, 1-2 teaspoons Kosher Salt, Pinch Black Pepper, 1 Tablespoon Olive Oil

    • Add the kielbasa to the pan and brush with the honey garlic sauce, leaving those 1-2 tablespoons aside. Bake for 20 minutes.

      1 Pork Kielbasa

    • In the meantime, drizzle a little olive oil and salt and pepper on the broccoli. Add the broccoli to the sheet pan after the 20 minutes. Continue to bake for another 5-10 minutes, or until the broccoli is a vibrant green.

      2 Heads Broccoli, Pinch Black Pepper, ¼ teaspoon Salt, 2 Tablespoons Olive Oil

    • Remove from the oven and brush the kielbasa with that remaining sauce or drizzle it all over everything and enjoy!

    *We prefer to use purple potatoes, yukon gold, or baby reds.
    Reheat in a 350 degree F oven for 10 minutes or until hot.

    Serving: 2cup, Calories: 482kcal, Carbohydrates: 76g, Protein: 13g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 915mg, Potassium: 1902mg, Fiber: 14g, Sugar: 22g, Vitamin A: 10096IU, Vitamin C: 307mg, Calcium: 200mg, Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Need a one-pan dinner recipe? Try this Honey Garlic Kielbasa with Potatoes and Broccoli. It takes 15 minutes to prep and then just pop it into the oven!Need a one-pan dinner recipe? Try this Honey Garlic Kielbasa with Potatoes and Broccoli. It takes 15 minutes to prep and then just pop it into the oven!

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    Carrian Cheney

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  • What is Broccoli?

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    Published: 1/3/26

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    If you have ever ordered beef broccoli from a Chinese restaurant or spotted those little green trees at the grocery store, you already know what broccoli looks like. But there is so much more to this vegetable than most people realize. It is one of those ingredients that can go from boring to absolutely delicious depending on how you cook it.

     

    I will be honest with you. I was not always a fan. Growing up, broccoli was that vegetable I pushed around my plate. But somewhere along the way, I figured out how to make it taste really good. Now? My family asks for it all the time. Once you learn a few simple tricks, you will wonder how you ever skipped over it at the grocery store.

    What is Broccoli?

    Broccoli is a green vegetable that belongs to the cabbage family. It is related to cauliflower, cabbage, and kale. The broccoli plant originally came from the Mediterranean, and Italy really made it popular.

    Here is what you are actually eating: those green parts that look like tiny trees are called florets. They are flower buds that have not opened yet. Once you see yellow, the broccoli is past its prime and will taste bitter. The thick stem underneath is also edible. A lot of people throw it away, but that is a mistake. Peel off the tough outer layer and you have got perfectly good broccoli hiding inside.

    Broccoli on a placematBroccoli on a placemat

    The flavor is mildly bitter with a little sweetness, especially when you cook it right. Raw broccoli is crunchy and firm. Steam it and it turns tender. Roast it and you get these amazing crispy edges that taste almost nutty. It is one of those vegetables that changes completely based on how you prepare it.

    Broccoli is also packed with good stuff. Vitamins C and K, fiber, antioxidants. The deep green color tells you it is loaded with nutrients. My grandma always said to eat your greens, and she was right.

    Different Varieties You’ll Find

    Not all broccoli is the same. Here are the types you might see:

    • Calabrese Broccoli – This is the one you know. Big dome-shaped head, thick stem. Named after Calabria in Italy. You can find it pretty much anywhere, and it works in almost every recipe.
    • Sprouting Broccoli – Instead of one big head, this one has lots of smaller florets on thin stems. The purple variety is popular in some places. The stems are more tender, so you can eat the whole thing without much trimming.
    • Chinese Broccoli (Gai Lan) – Smaller florets, longer stems, bigger leaves. A little more bitter than regular broccoli. You see this a lot in Cantonese cooking, usually blanched and drizzled with oyster sauce.
    • Broccolini – A cross between broccoli and Chinese broccoli. Long thin stems, small florets. More tender and sweeter. Cooks faster too.
    • Romanesco – This one looks wild. Lime green with spiraling florets that form a fractal pattern. Milder and nuttier than regular broccoli.
    Broccoli florets on a bowlBroccoli florets on a bowl

    My advice? Stick with Calabrese for everyday cooking. It is affordable, easy to find, and holds up great in stir fries, soups, and roasted dishes. Once you get comfortable with that, try the others.

    Picking the Best Broccoli

    Okay, this part is important. Good broccoli makes a real difference in how your dish turns out. Here is what I look for:

    • Color – You want deep, rich green. Stay away from heads with yellow or brown spots. That means it is old. A little purple tinting on the florets is actually fine and means more antioxidants.
    • Firmness – Press the head gently. It should feel tight and compact. If the florets are soft or spongy, leave it. The stem should be firm too, not bendy or rubbery.
    • Smell – Fresh broccoli smells clean. Maybe a little vegetal. If it smells sour or like sulfur, do not buy it. That smell means it is breaking down.
    • Floret Buds – Check that those tiny buds are closed tight. Any yellow flowers starting to bloom? That broccoli has been sitting too long.
    • Stem Condition – Look at the cut end. It should be moist and fresh looking, not dried out or cracked.

    Here is the thing. At the wet market, you usually find fresher broccoli because everything moves faster. Supermarket broccoli is fine too, just check those signs I mentioned. A little extra attention when shopping saves you from a disappointing dish later.

    Storage Tips That Actually Work

    Broccoli does not last forever, but you can stretch it with proper storage. Here is what I do:

    1. Do not wash it yet. Wait until you are ready to cook. Water makes it go soft and moldy faster.
    2. Refrigerator is key. Put unwashed broccoli in a loose plastic bag or wrap it in a damp paper towel. Keep it in the crisper drawer. It stays fresh for about 5 to 7 days this way.
    3. Save that stem. If you only need florets for a recipe, wrap the stem separately. It keeps a bit longer and you can use it another day.
    4. Freeze it for later. Blanch florets in boiling water for 2 to 3 minutes, then drop them in ice water to stop the cooking. Dry them well and put them in freezer bags. Frozen broccoli keeps for up to 12 months.
    5. Know when to let go. Yellow color, slimy texture, bad smell? Time to toss it. A little wilting is okay if you cook it right away, but anything beyond that is not worth your time.

    Nutritional Profile

    Broccoli really is as healthy as everyone says. One cup of raw broccoli gives you more than your daily vitamin C needs. It is also loaded with vitamin K for bone health, plus fiber, folate, and potassium.

    The calorie count is low, so you can eat a lot without worrying. The fiber keeps you full longer and helps with digestion. And those antioxidants? They help protect your cells.

    Florets on a chopping boardFlorets on a chopping board

    There is also something called sulforaphane in broccoli that researchers have been studying for years. Eating it regularly as part of a balanced diet is just good for you. No magic claims here, just solid nutrition.

    Cooking Techniques That Work Best

    Alright, here is where things get fun. Broccoli responds well to so many cooking methods. These are the ones I use most:

    1. Steaming – My go-to when I want broccoli that is tender but still bright green and crunchy. Just put florets in a steamer basket over boiling water for 3 to 5 minutes. The key is to not overdo it. I have a whole guide on how to steam broccoli if you want more details.
    2. Stir-Frying – This is how I cook broccoli most of the time, especially for beef broccoli or chicken broccoli. High heat, quick cooking, and the florets stay crisp. Add the broccoli toward the end so it does not turn to mush.
    3. Blanching – Quick boil, then straight into ice water. Great for prepping ahead or before adding broccoli to a cold salad. Also works well before stir-frying if you want slightly softer florets.
    4. Roasting – Toss florets with olive oil, salt, and garlic powder. Roast at high heat until the edges get crispy and a little charred. This brings out a nutty sweetness that surprises people. My oven roasted broccoli recipe is a family favorite.
    5. Sautéing – Like stir-frying but lower heat. Sauté broccoli with garlic and a splash of oyster sauce for a quick side dish. Goes with almost anything.

    Want all the details on different methods? Check out my guide on how to cook broccoli.

    Preparation Tips

    Getting broccoli ready is easy. Just a few things to keep in mind:

    • Wash it well. Rinse under cold water. Those tight florets can hide dirt, so swish it around in a bowl of water if you need to.
    • Cut evenly. Slice florets from the main stem and make them similar sizes. That way everything cooks at the same rate.
    • Use the stem. Peel off the tough outer layer with a knife or peeler. The inside is mild and stays crunchy even when cooked. Do not throw it away.
    • Dry before cooking. Especially for roasting or stir-frying. Wet broccoli steams instead of getting crispy.

    Best Flavor Pairings

    Broccoli plays well with so many ingredients. Here are combinations that really work:

    • Proteins – Beef, chicken, shrimp, tofu. They all go great with broccoli. The vegetable soaks up savory sauces and balances the richness of meat.
    • Sauces – Oyster sauce, soy sauce, garlic. These are the classics. Sesame oil adds a nice nutty aroma. Cheese lovers? Cheddar and broccoli is killer.
    • Aromatics – Garlic and ginger make broccoli taste even better without overpowering it. A little onion adds sweetness.
    • Other vegetables – Carrots bring color and sweetness. Snow peas, bell peppers, and baby corn work great in mixed stir fries like chop suey.
    • Rice – I love serving broccoli stir fry with Yang Chow fried rice. The sauce from the broccoli mixes into the rice and it is just perfect.

    Here in Tampa, broccoli shows up on our table at least once a week. My family especially loves it in stir fries where the florets soak up all that savory sauce. It is one of those vegetables that everyone actually finishes.

    Common Questions Answered

    How do I clean broccoli properly?

    Rinse the whole head under cold water, then soak it in a bowl for a few minutes to loosen any dirt hiding in the florets. Swirl it around, lift it out, and pat dry. Simple as that.

    Can I eat broccoli raw?

    Absolutely. Raw broccoli is crunchy and works well in salads or with dips. Some people find it harder to digest, so start with small amounts if you are new to it.

    What part of broccoli do I throw away?

    Honestly? Very little. The florets are what most people eat, but the stem is perfectly good once you peel the tough outer layer. Even the leaves are edible. You can sauté them like other greens.

    How do I keep broccoli from getting soggy?

    Do not overcook it. That is really it. Whether you are steaming, boiling, or stir-frying, take it off the heat while it still has some crunch. For stir-fries, add broccoli toward the end.

    Is broccoli a vegetable or a flower?

    Good question. We are actually eating the flower buds before they open, so technically it is a flowering vegetable. If you left it in the ground, those green buds would turn into small yellow flowers.

    What is broccoli called in Filipino?

    We just call it broccoli. It is not native to the Philippines, so there is no traditional Filipino name. You will see it labeled as broccoli in supermarkets and wet markets.

    Why does my broccoli taste bitter?

    Usually overcooking. The longer it cooks, the more sulfur compounds come out. Old broccoli or heads turning yellow can also taste bitter. Fresh broccoli, cooked quickly, should taste mild and slightly sweet.

    Recipes with Broccoli

    Here are some of our favorite broccoli recipes. Each one shows how well this vegetable works with the bold, savory flavors we love.

    beef broccoli recipebeef broccoli recipe

    Beef with Broccoli

    Tender beef slices stir-fried with crisp broccoli in a savory oyster sauce. This is the classic beef broccoli my family has been making for years. The marinade makes all the difference.

    Beef with Broccoli Recipe

    Chicken with Broccoli

    Crispy cornstarch-coated chicken tossed with fresh broccoli in oyster sauce. Budget-friendly and great for weeknight dinners.

    Chicken with Broccoli Recipe
    Shrimp and Broccoli RecipeShrimp and Broccoli Recipe

    Shrimp and Broccoli Stir Fry

    Tender shrimp and bright green broccoli in a quick savory stir fry. The blanching step keeps the broccoli perfectly crisp.

    Shrimp and Broccoli Stir Fry Recipe
    tofu and broccoli stir frytofu and broccoli stir fry

    Tofu and Broccoli Stir Fry

    Crispy fried tofu with broccoli florets in oyster sauce. Quick, affordable, and my vegetarian friends love it.

    Tofu and Broccoli Stir Fry Recipe

    Cheesy Broccoli Soup

    Creamy, comforting soup with chopped broccoli and melted cheddar. This is exactly what you want on a cold, rainy day.

    Cheesy Broccoli Soup Recipe

    Broccoli might seem simple, but once you know how to pick it, store it, and cook it right, it becomes one of the most useful vegetables in your kitchen. There are so many ways to enjoy it. Give some of these recipes a try. I think you will be surprised how good broccoli can taste.

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  • Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli – Simply Scratch

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    This Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli is the perfect fall pasta recipe! Tender roasted broccoli and butternut squash is tossed with crispy pancetta and cooked orecchiette pasta in a simple garlicky parmesan cream sauce. Serve it topped with extra parmesan cheese and toasted pine nuts. Yields 4 to 6 servings depending on serving sizes.

    Orecchiette with Squash and Broccoli

    Happy Monday! I hope you all are recovering well after yesterday’s game and food coma? I’ll be honest, today I have zero desire to shop for food, cook food or even look at food. I’m food-ed out. Like big time. Dinner tonight might be grilled cheese.

    Thinking that you may be feeling the same, I wanted to share an easy, scrumptious and light pasta dish for days when you just can’t even.

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    What I love most about this orecchiette pasta dish is that if you’re in a time crunch, you can totally grab the pre-chopped/diced/measured stuff. For example, in the produce section at my local grocery store, they have a section of fresh short-cut ingredients that are either already diced, sliced or pre-cut. Which I take full advantage of from time to time, and this recipe is one I can use those in.

    Ingredients for Orecchiette with Squash and BroccoliIngredients for Orecchiette with Squash and Broccoli

    To Make This Orecchiette Pasta You Will Need:

    • butternut squash – Dice this pretty small and uniform so they will cook evenly.
    • broccoli florets – Cut the broccoli so you have small bite-size broccoli.
    • olive oil – Use one that is safe for high temp cooking/roasting.
    • kosher salt – Softens the vegetables while roasting while enhancing the flavor.
    • fine sea salt – Used for seasoning pasta water.
    • orecchiette pasta (dried) – This is a small pasta that is the shape of “little ears”.
    • diced pancetta – Adds texture along with rich flavor.
    • butter – Lends fat and flavor.
    • garlic (fresh) – Lends distint punchy flavor.
    • thyme (fresh) – Lends subtle earthy flavor.
    • dry white wine – Like sauvignon blanc or chardonnay.
    • heavy cream – The base of the cream sauce.
    • parmesan cheese – Adds distinct nutty and cheesy flavor.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • nutmeg – This is optional, but highly recommended as it adds warmth and flavor.
    • toasted pine nuts – For serving.

    squash, oil and saltsquash, oil and salt

    Roast the Veggies:

    Preheat your oven to 425℉ (or 220℃).

    broccoli, oil and saltbroccoli, oil and salt

    Place 12 ounces butternut squash that has been diced small (around the same size as cubed pancetta) and 6 ounces broccoli florets on two separate rimmed, quarter baking sheets. Then drizzle with a little olive oil and season with kosher salt.

    roasted butternut squashroasted butternut squash

    Roast the squash for about 20 minutes rotating the pan halfway during roasting. After the first 5 minutes, slide the pan with the broccoli into the oven to roast alongside the squash.

    roasted broccoliroasted broccoli

    Once done, check the squash by inserting a toothpick (it should effortlessly pierce through the squash), then remove the pans and set off to the side.

    orecchiette pastaorecchiette pasta

    Cook the Pasta and Crisp the Pancetta:

    While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta. Stir often and cook according to package directions. I time this so the pasta is done cooking when the sauce is done.

    pancetta in large skilletpancetta in large skillet

    Meanwhile, add 4 ounces pancetta to a large 12-inch skillet and heat on medium.

    Cook for about 10 minutes or until the pancetta is crispy.

    remove crispy pancetta to paper towel lined plateremove crispy pancetta to paper towel lined plate

    Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.

    add butter, garlic and time to pancetta drippingsadd butter, garlic and time to pancetta drippings

    Make The Sauce:

    To the pancetta fat in the pan, add 2 tablespoons butter, 3 cloves minced fresh garlic and 1/2 teaspoon fresh thyme leaves. Stir and cook 1 minute.

    pour wine into sautéed garlic and thymepour wine into sautéed garlic and thyme

    Once the garlic is sautéed, pour in 1/4 cup dry white wine. Bring to a simmer and cook until reduced by half.

    once reduced, pour in heavy cream and parmesan cheeseonce reduced, pour in heavy cream and parmesan cheese

    Then pour in 3/4 cup heavy cream and add in 1/4 cup grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly.

    simmer until thickened and then add nutmeg and black peppersimmer until thickened and then add nutmeg and black pepper

    Once thickens slightly, reduce heat to low and season with freshly ground black pepper and 1/8 teaspoon freshly grated nutmeg.

    then add in cooked pasta, squash, broccoli and pancettathen add in cooked pasta, squash, broccoli and pancetta

    To the sauce add, the drain cooked pasta, roasted butternut squash, broccoli and pancetta.

    toss to combinetoss to combine

    Toss well to combine. Taste and season with salt if desired.

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    Divide the pasta among 4 to 6 bowls or plates and sprinkle with toasted pine nuts and parmesan cheese.

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    This orecchiette pasta is inspired by a dish I had in Utah in 2016 – thanks to Chef Tony from Kroger! It’s wonderful as a light main dish served with a simple arugula  or kale salad and torn crusty bread but can also be enjoyed as a side dish to grilled chicken, steak or salmon.

    For More Pasta Recipes Click Here!

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    Enjoy! And if you give this Orecchiette Pasta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    Yield: 6 servings

    Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli

    This Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli is the perfect fall pasta recipe! Tender roasted broccoli and butternut squash is tossed with crispy. pancetta and cooked orecchiette pasta in a simple garlicky parmesan cream sauce. Serve it topped with extra parmesan cheese and toasted pine nuts.Yields 4 to 6 servings depending on serving sizes.

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour

    • 12 ounces butternut squash, diced small
    • 6 ounces broccoli florets
    • olive oil
    • kosher salt
    • fine sea salt, for pasta water
    • 1/2 pound orecchiette pasta
    • 4 ounces diced pancetta
    • 2 tablespoons butter
    • 3 cloves fresh garlic, finely chopped
    • 1/2 teaspoon fresh thyme, chopped
    • 1/4 cup dry white wine, like sauvignon blanc
    • 3/4 cup heavy cream
    • freshly ground black pepper, to taste
    • 1/8 teaspoon nutmeg, freshly grated is best
    • 1/2 cup freshly grated Parmesan cheese, divided
    • 1/4 cup toasted pine nuts, (see notes for instructions)

    Roast The Squash and Broccoli:

    Bring a pot of water to boil and crisp the pancetta:

    • While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta, stir often and cook according to package directions. I time this so the pasta is cooked when the sauce is done.

    • Meanwhile, right after to turn your heat on for the water, add the pancetta to a large 12-inch skillet and heat on medium. Cook for about 10 minutes or until the pancetta is crispy. Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.

    Make The Sauce:

    • To the pancetta fat in the pan, add the butter, garlic and thyme leaves. Stir and cook 1 minute. Once the garlic is sautéed, pour in the dry white wine. Bring to a simmer and cook until reduced by half.

    • Then pour in the heavy cream and add 1/4 cup of the grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly. Turn heat down to low and season the sauce with freshly ground black pepper and freshly grated nutmeg.

    • Next add in the drain cooked pasta, roasted butternut squash and broccoli and the pancetta. Toss to combine and test to see if it needs salt.

    • Divide the pasta among 4 bowls or plates and sprinkle with toasted pine nuts and 1 tablespoon parmesan cheese.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Toasting Pine Nuts: Add pine nuts into a small dry skillet. Heat on medium to medium-low until fragrant and lightly golden brown. About 8 minutes.

    Serving: 1serving, Calories: 473kcal, Carbohydrates: 40g, Protein: 13g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 324mg, Potassium: 503mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6846IU, Vitamin C: 38mg, Calcium: 149mg, Iron: 2mg

    Author: Laurie McNamara

    Course: grains & pastas

    Cuisine: American, Italian

    This recipe was originally posted on February 6th, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Cheese Sauce for Broccoli

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    This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.

    Broccoli Recipes for Picky Eaters

    Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.

    I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)

    bright green broccoli florets topped with creamy cheddar cheese sauce and salt and pepper

    Ingredients for Cheese Sauce with Broccoli

    This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:

    • Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
    • Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
    • Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
    • Salt and Black Pepper: Adds flavor and hint of warmth.
    • Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
    • Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.
    the ingredients for cheese sauce with broccolithe ingredients for cheese sauce with broccoli

    How to Make Homemade Cheese Sauce

    1. Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
    2. Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
    3. Serve: Pour over cooked broccoli with fresh cracked pepper.
    a photo of a large bowl of fresh steamed broccoli topped with creamy cheese sauce and cracked peppera photo of a large bowl of fresh steamed broccoli topped with creamy cheese sauce and cracked pepper

    The secret for smooth cheese sauce is all about the CHEESE…

    First, buy a block of high quality cheese and grate it yourself. When you buy shredded cheese, it is coated in additives that keep it from melting and mixing together smoothly.

    Second, sharp cheddar will gives you the best cheesy flavor. We also love this recipe with monterey jack.

    Can Broccoli Be Roasted?

    Broccoli is delicious when roasted. Toss broccoli florets in a little olive oil and place in a single layer on a baking sheet. Roast without stirring until the edges are crispy and the stems are crisp-tender. (about 20 minutes). Then add the cheese sauce on top and serve!

    Storing and Reheating

    Leftovers should be stored in an airtight container in the fridge. It will keep for 3-4 days. It will not freeze well, so I do not recommend that.

    Reheat the cheese sauce on the stove top over medium-low heat or in the microwave.

    Other Ways to Use Cheese Cause

    This cheese sauce is also a great topping for baked potatoes, cauliflower, nachos, or soft pretzels.

    creamy cheddar cheese sauce poured over freshly steamed broccoli sprinkled with black peppercreamy cheddar cheese sauce poured over freshly steamed broccoli sprinkled with black pepper

    If you’re having a hard time getting your kiddos to eat vegetables, cover them in melty, gooey, delicious cheese! Come to me with all your parenting questions, friends! I have all the answers! Ha! This cheese sauce for broccoli recipe is on repeat in our house!

    Watch How to Make Broccoli and Cheese Sauce

    More Tasty Vegetable Side Dishes:

    Prevent your screen from going dark

    • In a large bowl, toss the cheese and the corn starch.

      1 ¾ Cups Sharp Cheddar Cheese, 2 ½ teaspoons Cornstarch

    • Allow to sit out for 10 minutes.

    • In a saucepan over medium low heat, add the cheese, milk, salt, ground mustard.

      ¾ Cups Evaporated Milk, Pinch Salt, Pinch Ground Mustard

    • Whisk until the cheese is melting down.

    • Whisk occasionally until it comes to a soft boil, increasing the temperature a little if needed.

    • Whisk constantly for 2 minutes or until slightly thickened.

    • Serve immediately over cooked broccoli with fresh cracked black pepper.

      3 Cup Steamed Broccoli, Fresh Cracked Black Pepper

    Reheat in a saucepan over low heat.

    Serving: 1g, Calories: 293kcal, Carbohydrates: 11.4g, Protein: 17g, Cholesterol: 64.1mg, Fiber: 1.8g, Sugar: 6g

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon

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    This indulgent Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon makes the most amazing side dish. It’s a one skillet recipe filled with tender cauliflower and vibrant broccoli simmering in a creamy garlic sauce topped off with gooey cheese and crispy bacon! I can’t wait for dinner!

    Upgrade your vegetable game with this delicious and easy recipe for creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for an easy side dish or even as a meal on its own.

    Ingredients for Creamy Garlic Parmesan Broccoli and Cauliflower

    There is so much flavor and creaminess packed into this dish, it almost seems like you aren’t even eating vegetables! Haha! Not that eating vegetables is bad! I love vegetables! But load them up with bacon and garlic and all sorts of cheese and even my picky kiddos eat them! Here is everything you need:

    • Bacon: I found thick bacon worked the best, but it adds a lot of grease so make sure you follow the recipe and remove some before adding the butter.
    • Butter: I prefer unsalted so that I can control the saltiness a little more.
    • Onions: Regular yellow onion is great.
    • Broccoli and Cauliflower Florets: The stars of the dish!
    • Garlic: adds flavor
    • Kosher Salt: adds flavor
    • Aleppo Pepper: Aleppo Pepper is a must on top. That tiny fleck of sweet heat takes this dish to a whole new level. It’s not spicy, but it adds that wonderful flavor like a spice would.
    • Heavy Cream: adds all the rich creaminess to the sauce
    • Lemon Juice: adds a pop of freshness that takes this dish to a new level
    • Mozzarella Cheese and Parmesan Cheese: We tried other cheeses like monterey jack and cheddar but the flavor was off with the garlic.
    a photo of all the ingredients for creamy garlic parmesan broccoli and cauliflower

    How to Make Creamy Broccoli and Cauliflower

    Let’s walk through each step of making this indulgent vegetables dish…

    1. Cook: Fry the bacon until crispy in an oven safe pan over medium heat. Once cooked, remove the bacon from the pan to a plate lined with paper towels. Drain most of the bacon grease.
    2. Preheat: start the broiler
    3. Sauté: Melt the butter in the skillet and add the onions. Cook it until transparent stirring occasionally.
    4. Add: Place the broccoli, cauliflower and garlic and season with salt and pepper and toss everything together. Cook until the broccoli is bright green and fork tender.
    5. Simmer: Pour the cream in and then reduce the heat to medium low and let it summer until the sauce thickens.
      • NOTE: If the sauce doesn’t thicken, add a teaspoon of 2 of Sure Gel and it will thicken right up.
    6. Squeeze: Squeeze in some fresh lemon juice and stir to combine.
    7. Broil: Sprinkle both cheeses all over the top and place the skillet into the oven. Broil it until the cheese is bubbling and golden.
    8. Garnish: Top the whole dish will the bacon and a pinch of aleppo pepper.

    Keep scrolling down the end of the post for the complete recipe in the recipe card.

    a photo of a skillet full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacona photo of a skillet full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacon

    Pro Tip for Thickening

    Carrian CheneyCarrian Cheney

    Simmering the heavy cream is essential for it to thicken up. Occasionally a heavy cream just won’t thicken as much as I’d like so I’ll throw in a teaspoon or two of Cornaby’s Ultra Gel. I love it because unlike cornstarch you can add it straight to the pot, no slurry with water needed!

    a photo of a baking dish full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacona photo of a baking dish full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacon

    Can I Substitute Another Vegetable for Cauliflower?

    Yes! You could use all broccoli, green beans or brussels sprouts would be amazing!! If you’re a brussel sprout fan, try our creamy garlic parmesan brussel sprouts and broccoli.

    Can I Freeze the Creamy Cauliflower and Broccoli?

    Yes!! Let it cool completely and I prefer to freeze the bacon separate so it stays crisp. Creams don’t reheat exactly the same, but it’s still delicious!

    a photo of a large cast iron skillet full of creamy garlic parmesan broccoli and cauliflowera photo of a large cast iron skillet full of creamy garlic parmesan broccoli and cauliflower

    For Our Utah Readers…

    Carrian CheneyCarrian Cheney

    If you live in Utah try grabbing Toum at your local Harmons (or other stores in your area may have it as well) and use that instead of the cream and garlic. It is transformational in this dish!!!

    Idea for Leftovers

    Turn it into soup!

    Got leftovers? Turn this dish into a broccoli and cauliflower soup! Just add it to a pot that has our base from our broccoli soup!

    a photo of a skillet full of creamy garlic parmesan cauliflower and broccolia photo of a skillet full of creamy garlic parmesan cauliflower and broccoli

    Why You Will Love This Recipe

    • Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!
      • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli and cauliflower first in the oven before tossing it in to sauté it.
    • Quick: This side dish is ready in less than 30 minutes!
    • Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!
    • Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
    • Low Carb: With only 4 grams of carbs, this is great low carb side dish option.
    • One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!
    a photo of creamy broccoli and cauliflower topped with crispy bacon bitsa photo of creamy broccoli and cauliflower topped with crispy bacon bits

    Storing and Reheating

    Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

    Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

    a phot of someone scooping up a serving of creamy parmesan garlic broccoli and cauliflowera phot of someone scooping up a serving of creamy parmesan garlic broccoli and cauliflower

    Indulge in this delicious and savory dish featuring creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for a satisfying and flavorful meal.

    More Vegetable Side Dishes:

    Prevent your screen from going dark

    • In an oven safe pan over medium heat, fry the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.

      8 oz Bacon

    • Drain most of the bacon fat from the pan, leaving about 2 tablespoons.

    • Preheat broiler.

    • Melt the butter in the pan and add the onion, cooking until transparent, about 4 minutes, stirring occasionally.

      2 Tablespoons Butter, 1/2 Onions

    • Add the broccoli, cauliflower and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.

      1 Head Broccoli Florets, 1 Head Cauliflower Florets, 5 Cloves Garlic, Kosher Salt, Fresh Black Pepper

    • Pour in the cream, reducing the heat down to medium low and allow to simmer for about 3-4 minutes or until the sauce thickens.

      1½ Cups Heavy Cream

    • Squeeze in the lemon juice and stir again.

      1 teaspoon Lemon Juice

    • Top with the mozzarella and parmesan cheeses. Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.

      3/4 Cup Mozzarella, 1/3 Cup Parmesan

    • Top with bacon and a pinch of pepper.

    Serving: 1cup, Calories: 462kcal, Carbohydrates: 4g, Protein: 12g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 474mg, Potassium: 160mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1145IU, Vitamin C: 2mg, Calcium: 183mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Have 20 minutes? This is the recipe for you!

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    If you love simple recipes that really hit the spot, this broccoli cheese soup is easy and delicious!

    Broccoli Cheese Soup

    ❤️WHY WE LOVE THIS RECIPE

    We love easy recipes and this soup is simple. Comes together really quickly and has a great flavor. This soup is really versatile and one your family will love. It’s made with chicken broth and is really creamy. We use Velveeta, but you can switch it up; we’ve found that it melts really well.

    SWAPS & ADDITIONS

    You can switch out the cheese in this recipe to suit your taste. You can also leave out the onion and use onion powder instead if you prefer. You could also add cauliflower to this soup it you like. Want to add some protein? Add some rotisserie chicken!

    Broccoli Cheese SoupBroccoli Cheese Soup

    ⭐TIP

    For a hearty way to enjoy this soup, serve it in a bread bowl. Alternatively, you could top it with croutons for a little extra something, or even add chopped bacon too. Of course we love it with our fried cornbread.

    Front Porch Life Magazine

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    OTHER DELICIOUS RECIPES:

    Broccoli Cheese Soup

    Anne Walkup

    This Broccoli Cheese Soup is super versatile and loaded with flavor and the best part is it comes together really quickly!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Course Main Course, Soup

    Cuisine American

    • 2 cups chicken broth or 1 15 ounce can
    • 1 12 ounce bag frozen broccoli
    • 1/4 cup onion finely chopped
    • 1 teaspoon minced garlic
    • 1 medium carrot shredded
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 12 ounce can evaporated milk
    • 1 10 3/4 ounce can cream of chicken soup, undiluted
    • 8 ounces velveeta cheese cut in chunks or your favorite cheese.
    • 1/2 teaspoon black pepper
    • Salt to taste

    • In a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli.  Cook in the microwave for 8 minutes stirring after about 4 minutes.  Remove and set aside.

    • In a separate saucepan on low heat melt the butter stir in the flour.  Just like you were making gravy.  Slowly add the milk stirring constantly and the cream of chicken soup.

    • Have your cheese cut in chunks and add to the milk mixture.  Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes.

    • Makes 8 to 10 cups.

    I don’t ever bring this to a boil, but just cook on low heat. 

    Keyword Broccoli Cheese Soup

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Creamy Parmesan Garlic Broccoli

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    Freshly sautéed broccoli and fragrant garlic are baked in a rich cream sauce topped with broiled mozzarella and parmesan cheese. Creamy Parmesan Garlic Broccoli is guaranteed to convert ANY non-broccoli lover into a full-blown fanatic!

    Creamy garlic broccoli and cheese is a delicious way to change up your boring broccoli into the side dish of your dreams!

    Ingredients for Creamy Garlic Broccoli

    This side dish recipe is quite indulgent and probably not something you would want to make every night, but if it’s a special occasion or you want a decadent vegetable dish, then this is what you will need:

    • Butter: salted or unsalted work fine, you’ll just reduce the salt if you use salted
    • Onion: just regular yellow onion works great
    • Broccoli Florets: fresh broccoli is best, but frozen could be used if needed
      • Note: Feel free to use the stems too if you want. Just be sure to cut off the tough exterior of the stem.
    • Garlic Cloves: adds flavor
    • Salt and Pepper: add flavor
    • Cream Cheese: adds richness and creaminess
    • Heavy Cream: acts as the base for the creamy garlic parmesan sauce
    • Smoked Paprika: adds flavor and smokiness to the sauce
    • Lemon Juice: adds acidity and a pop of freshness
    • Mozzarella Cheese: adds gooiness
    • Parmesan Cheese: adds nuttiness and saltiness
    • Aleppo Pepper: adds some heat and flavor and great color
      • Note: This is my latest obsession! It adds such a delicious flavor. It looks similar to red pepper flakes but it is just moderately spicy.
    a photo of all the ingredients for creamy garlic parmesan broccoli in separate small bowls

    How to Make Creamy Garlic Parmesan Broccoli

    No flour or cornstarch needed. We are going full cream, a little cream cheese and cheese to make this indulgent sauce! Just simmer it until it reaches your desired thickness. Here are all the steps for this recipe followed by a recipe so you can see how it all happens…

    1. Prep: Preheat broiler and place a cast iron skillet on the stove over medium heat and start melting the butter.
    2. Sauté: Add the onions to the melted butter and cook until transparent, stirring occasionally.
    3. Cook: Toss in the broccoli and minced garlic and season them with salt and pepper and let them cook until bright green and fragrant.
    4. Simmer: Add the cream cheese, cream and smoked paprika and reduce the heat to low letting it simmer and thicken.
    5. Finishing Touches: Squeeze in the lemon juice and stir to combine and then top with the cheeses.
    6. Broil: Place the skillet in the oven and broil until the cheese is bubbling and golden brown.
    7. Serve: Sprinkle with a little Aleppo pepper and serve immediately.
    a photo of creamy garlic parmesan broccoli being stirred in a skilleta photo of creamy garlic parmesan broccoli being stirred in a skillet

    Can You Skip the Cream Cheese?

    Feeling a little heavy on the indulgence? I feel you. Or sometimes I just don’t have cream cheese on hand. In that case, add 1/4 cup more heavy cream and skip the cream cheese, or just leave it out without additional cream. It works either way.

    a photo of creamy cheesy broccoli being stirred in a large skilleta photo of creamy cheesy broccoli being stirred in a large skillet

    What to Serve with Creamy Garlic Broccoli

    For some reason, we almost always eat this broccoli recipe with chicken. Maybe because this side dish is a little heavy so I try to balance it with a lighter main dish. It would really go well with just about anything but here are a few of our favorites:

    a photo of someone scooping up a serving of creamy parmesan garlic broccoli from a large skilleta photo of someone scooping up a serving of creamy parmesan garlic broccoli from a large skillet

    Why You Will Love This Recipe

    • Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
    • Quick: This side dish is ready in 20 minutes!
    • Flavor: The flavors of parmesan and garlic all coating the broccoli is so delish! And the golden broiled mozzarella bites are my fave!
      • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli first in the oven before tossing it in to sauté it.
    • Texture: The contrasting texture of the tender broccoli with the creamy sauce is so amazing!
    • Low Carb: With only 9 grams of carbs, this is a great low carb side dish option. It’s also high in protein for a vegetable recipe at 9g per serving.
    • One Pan: Every part of this recipe is done in one pan. No extra dishes to clean!
    a photo of creamy parmesan garlic broccoli sprinkled with aleppo peppera photo of creamy parmesan garlic broccoli sprinkled with aleppo pepper

    Storing and Reheating

    Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. Reheat this dish on the stove top over medium heat until heated through. Add a little more cream as you warm it up to keep it from drying out.

    I wouldn’t recommend freezing this dish. The texture would get really grainy when it thaws.

    a photo of a skillet full of creamy garlic broccoli being scooped up with a large metal spoona photo of a skillet full of creamy garlic broccoli being scooped up with a large metal spoon

    Looking for a delicious and easy way to enjoy broccoli? This creamy parmesan garlic broccoli recipe will have your taste buds singing. Sometimes the vegetable side dishes can get a little repetitive and boring but not this recipe! It’s a one pan recipe worth trying!

    How to Make Cheesy Garlic Parmesan Broccoli Video

    a photo of a skillet full of creamy garlic parmesan broccoli being scooped up by a large silver spoona photo of a skillet full of creamy garlic parmesan broccoli being scooped up by a large silver spoon

    More Vegetable Side Dishes:

    Prevent your screen from going dark

    • Preheat broiler. Melt the butter in a cast iron pan over medium heat.

      2 Tablespoons Butter

    • Add the onion and cook until transparent, about 4 minutes, stirring occasionally.

      1/2 Onion

    • Add the broccoli and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.

      1 Pound Broccoli Florets, 5 Cloves Garlic, Salt and Pepper

    • Stir in the cream cheese, cream and paprika reducing the heat down to low and allow to simmer for about 3-4 minutes or until the sauce thickens.

      2 Tablespoons Cream Cheese, 3/4 Cups Heavy Cream, 1 teaspoon Smoked Paprika

    • Squeeze in the lemon and stir again. Top with the mozzarella and parmesan cheeses.

      1 teaspoon Lemon Juice, 3/4 Cup Mozzarella, 1/3 Cup Parmesan Cheese

    • Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.

    • Sprinkle with a pinch of Aleppo pepper and serve.

      Aleppo Pepper

    Serving: 1cup, Calories: 250kcal, Carbohydrates: 9g, Protein: 9g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 256mg, Potassium: 322mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1393IU, Vitamin C: 69mg, Calcium: 205mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • 19 of the Best Broccoli Varieties to Grow (Plus 3 Bonus Options!)

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    1. Belstar

    ‘Belstar’ is a hybrid variety that is known for growing well in the south in the winter.

    With six-inch blue-green heads that reach maturity in about 65 days, this crop can be grown for harvest in both the spring and the fall.

    A close up square image of 'Belstar' set on a wooden surface.

    ‘Belstar’

    Compact and heat-tolerant, this variety produces plenty of side shoots after the initial crowns are picked.

    You can find seeds available in a variety of packet sizes at High Mowing Seeds.

    2. Burgundy

    ‘Burgundy’ is a hybrid sprouting type that grows 24 to 30 inches tall with a spread of about 24 inches.

    It matures in roughly 40 days after transplanting, producing a small central cluster followed by abundant side shoots.

    A close up of 'Burgundy' broccoli florets with green stalks and purple tops.A close up of 'Burgundy' broccoli florets with green stalks and purple tops.

    ‘Burgundy’

    The florets are a striking deep purple with pale green stems, adding both color and flavor to the harvest. Tender and mild, they’re excellent fresh in salads or lightly cooked.

    You can find this cultivar in bundles of six plants available at Burpee.

    3. ButterStem

    ‘ButterStem’ is a compact hybrid sprouting type that grows about 14 to 16 inches tall and wide.

    It forms a small, loose central cluster in about 85 days, then continues to produce numerous slender side shoots for a long harvest.

    A close up of 'ButterStem' broccoli growing in the garden.A close up of 'ButterStem' broccoli growing in the garden.

    ‘ButterStem’

    Both the florets and the buttery-yellow stems are tender and sweet, excellent for quick cooking in stir-fries, roasting, or steaming.

    You can find ‘ButterStem’ seeds in packets of 50 or pick up bundles of six plants at Burpee.

    4. Calabrese

    ‘Calabrese’ is an heirloom variety, and a prime selection for Zones 3 to 10. It’s an old Italian type that produces medium to large green heads.

    A close up square image of Calabrese broccoli florets on a wooden cutting board.A close up square image of Calabrese broccoli florets on a wooden cutting board.

    ’Calabrese’ Seeds

    This variety matures in about 65 days and is renowned for its prolific sprouting side shoots following the first harvest.

    ‘Calabrese’ seeds are available from Eden Brothers in packages of 500 seeds, one ounce, quarter-pound, or one pound.

    5. Covina

    ‘Covina’ is a hybrid heading broccoli that matures in about 75 days.

    Plants reach 24 to 30 inches tall and produce compact, tightly domed heads six to eight inches across.

    It performs reliably in variable weather, tolerating both heat and cool spells, and carries resistance to Fusarium yellows with intermediate resistance to black rot and white rust.

    A close up square image of freshly harvested 'Covina' broccoli in a wooden box.A close up square image of freshly harvested 'Covina' broccoli in a wooden box.

    ‘Covina’

    The firm, uniform heads are ideal for harvesting in late summer or fall and are excellent steamed, roasted, or frozen for later use.

    You can find ‘Covina’ seeds available in a variety of packet sizes at High Mowing Organic Seeds.

    6. Destiny

    ‘Destiny’ is a hybrid that has been bred for exceptional heat tolerance in Zones 7 to 11. It produces small to medium green heads tinged with purple in 70 to 75 days.

    Gray-green 'Destiny' broccoli heads closely cropped in a square frame.Gray-green 'Destiny' broccoli heads closely cropped in a square frame.

    ‘Destiny’

    ‘Destiny’ seeds are available from True Leaf Market in quantities of 15 or 1000.

    7. Di Ciccio

    This is an Italian heirloom suited to Zones 3 to 10 that produces small to medium blue-green heads of non-uniform maturity.

    This means that plants will produce heads at different rates, which is nice for a home garden.

    A close up square image of 'Di Ciccio' broccoli stems freshly harvested and set on a fabric.A close up square image of 'Di Ciccio' broccoli stems freshly harvested and set on a fabric.

    ‘Di Ciccio’

    Expect to see your first mature heads in as little as 50 days, with more to follow from energetic side shoots.

    ‘Di Ciccio’ seeds are available from Eden Brothers in packages of various sizes.

    8. Eastern Magic

    This hybrid was tailored for the colder northeastern regions of the US and Canada, and does well in both the spring and the fall. It produces very large blue-green crowns with superb flavor.

    A close up image of a head of Eastern Magic hybrid broccoliA close up image of a head of Eastern Magic hybrid broccoli

    ‘Eastern Magic’

    ‘Eastern Magic’ also remarkably heat tolerant, allowing those in the colder regions to extend their growing season into the summer. It’s a fast grower that matures in 60 to 65 days.

    Burpee sells packets of 100 seeds as well as live plants.

    9. Fiesta

    ‘Fiesta’ is a reliable hybrid heading broccoli that matures in about 65 to 75 days.

    Plants are compact and produce uniformly tight, dome-shaped heads approximately six to seven inches across.

    This cultivar performs well in both warm days and cool nights, making it adaptable for spring and fall growing, while offering good resistance to Fusarium yellows, black rot, and white rust.

    A close up square image of a single 'Fiesta' head growing in the garden ready for harvest.A close up square image of a single 'Fiesta' head growing in the garden ready for harvest.

    ‘Fiesta’

    The firm, flavorful heads are ideal for fresh meals or freezing for later use.

    You can find ‘Fiesta’ seeds available at High Mowing Organic Seeds.

    10. Marathon

    ‘Marathon’ is a hearty heading broccoli hybrid that reaches 24 to 30 inches tall with a 40- to 45-inch spread.

    It forms firm, dome-shaped heads about six inches wide in roughly 70 to 75 days.

    Exceptionally cold-tolerant and adaptable, it performs well in both spring and fall plantings, often overwintering in milder climates.

    A close up of a head of 'Marathon' broccoli ready to harvest.A close up of a head of 'Marathon' broccoli ready to harvest.

    ‘Marathon’

    The dense, deep-green heads hold their shape when harvested, perfect for steaming or freezing.

    You can find seeds available at Burpee.

    11. Montebello

    A vigorous sprouting type, ‘Montebello’ is a hybrid between broccoli and Chinese sprouting that reaches about 28 to 30 inches tall with a 20 to 24 inch spread.

    Reaching maturity in roughly 75 to 80 days from transplant, this cultivar produces a modest central floret cluster followed by lots of tender side shoots for prolonged harvest.

    A vertical image of a loose head of 'Montebello' broccoli growing in the garden.A vertical image of a loose head of 'Montebello' broccoli growing in the garden.

    ‘Montebello’

    The stems and florets are exceptionally sweet and buttery.

    This broccolini-like plant thrives through warm summer into cool fall and is particularly appealing in salads, stir-fries, or simply steamed.

    You can find bundles of six plants for transplanting available at Burpee.

    12. Purple Sprouting

    This is a very cold-hardy heirloom that produces multiple small, purplish florets on each plant instead of a single large head.

    Purple sprouting is suitable for Zones 2 to 11. In areas without particularly steamy summers or harsh winters, you may be able to plant in early spring, midsummer, and early fall, for three successive harvest periods.

    Its ability to “winter over” and come up in early spring is a noteworthy feature.

    A close up square image of freshly harvested purple sprouting broccoli set on a wooden chopping board.A close up square image of freshly harvested purple sprouting broccoli set on a wooden chopping board.

    Purple Sprouting

    You may serve the florets with leaves and stems attached, as all are quite tender. Also, don’t be surprised when the purple turns to green during cooking!

    Heirloom purple sprouting seeds are available from Eden Brothers in package sizes ranging from one ounce to one pound.

    13. Purplelicious

    A tenderstem hybrid, ‘Purplelicious’ sports purple stems with green leaves and purplish-green florets, rich in antioxidants.

    Ready to harvest in about 70 days, the compact, upright plants are approximately 24 inches tall with a similar spread.

    A close up of freshly harvested 'Purplelicious' sprouting stems with purple stems and purple florets.A close up of freshly harvested 'Purplelicious' sprouting stems with purple stems and purple florets.

    ‘Purplelicious’

    ‘Purplelicious’ produces a bounty of sweet, colorful side shoots, extending the harvest. The stems are versatile and flavorful, ideal for steaming, roasted, or fresh in colorful salads.

    You can find six-plant bundles available at Burpee.

    14. Rasmus

    ‘Rasmus’ is an open-pollinated heading broccoli that matures in 65 to 70 days.

    Plants stand about 24 to 30 inches tall and form compact, globe-shaped heads six to eight inches wide.

    A close up square image of a plastic basket filled with freshly harvested 'Rasmus' heads.A close up square image of a plastic basket filled with freshly harvested 'Rasmus' heads.

    ‘Rasmus’

    After the main head is cut, the plant continues to produce side shoots, extending the harvest. The dense, uniform heads are well suited for steaming, roasting, or freezing.

    Head to High Mowing Organic Seeds to find seeds in a variety of packet sizes.

    15. Romanesco

    This ancient Italian heirloom boasts unique chartreuse pointed spiral florets. Grow it in Zones 3 to 10, but beware – it bolts at the slightest hint of high temps.

    Start seeds indoors and get them into the ground ASAP in early spring, or sow in late fall, but avoid midsummer heat.

    A close up of a head of Romanesco broccoli growing in the garden.A close up of a head of Romanesco broccoli growing in the garden.

    Romanesco

    With a gorgeous texture like sea coral, it’s no surprise that this kind has an equally interesting flavor, best described as “nutty.”

    What a conversation piece for both the veggie garden and the dinner table!

    Romanesco seeds are available from Burpee in packages of 320.

    Find more tips on growing Romanesco here.

    16. Royal Tenderette

    ‘Royal Tenderette’ is a sprouting broccoli hybrid that sends up multiple tender stems topped with small, tight florets.

    Plants reach about 24 to 30 inches tall with a 12- to 18-inch spread and mature in approximately 50 to 60 days.

    A close up of a shoot of 'Royal Tenderette' broccoli growing in the garden.A close up of a shoot of 'Royal Tenderette' broccoli growing in the garden.

    ‘Royal Tenderette’

    Each plant offers two to three harvests over about a month, making it ideal for fresh snacking, salads, or quick sautés.

    You can find packets of 50 seeds or bundles of six plants available at Burpee.

    17. Santee

    ‘Santee’ is a purple-sprouting broccoli hybrid that matures in about 80 to 100 days.

    It grows approximately 16 to 20 inches tall and forms clusters of purple florets on sturdy green stems.

    After the central buds are cut, the plant continues producing side shoots over several weeks, making it ideal for late-fall or overwinter harvests in mild climates.

    A close up of freshly harvested 'Santee' sprouting broccoli in a wooden trug.A close up of freshly harvested 'Santee' sprouting broccoli in a wooden trug.

    ‘Santee’

    The tender florets are especially vibrant in salads or quick-roasted dishes.

    Find seeds available at High Mowing Organic Seeds.

    18. Sun King

    This cultivar is a Burpee exclusive that is known for its heat tolerance, and it can be grown successfully in Zones 1 to 11.

    A close up square image of 'Sun King' broccoli growing in the garden.A close up square image of 'Sun King' broccoli growing in the garden.

    ‘Sun King’

    Known for its delicious flavor, ‘Sun King’ will produce blue-green heads of six to eight inches in diameter, with plenty of side shoots. These will reach maturity in about 70 days.

    Seeds or packs of six plants are available from Burpee.

    19. Waltham 29

    This heirloom, which was enjoyed by Thomas Jefferson, is noted for its cold tolerance, large blue-green main heads, and proliferation of side shoots.

    Perfect for Zones 3 to 10, it matures in a non-uniform fashion for continual harvesting throughout the growing season. Allow 85 days to reach maturity.

    A close up square image of a head of 'Waltham 29' broccoli growing in the garden.A close up square image of a head of 'Waltham 29' broccoli growing in the garden.

    ‘Waltham 29’

    Organic ‘Waltham 29’ seeds are available from Eden Brothers in a variety of packet sizes.

    In addition to the nine varieties described above, let’s look at three closely related types:

    Broccoli’s Delicious Cousins

    Here are a few “non-heading” relatives with which you may be familiar. They are cool weather crops that mature quickly in most growing zones.

    1. Broccoli Raab

    Another type of brassica altogether, broccoli raab (B. ruvo) is also known as broccoletti, Italian broccoli, rabe, and rapini.

    Its dark green leaves dominate slender stems with small flower clusters, and its taste is quite bitter.

    While resembling broccoli in appearance, botanically it is more closely related to turnips.

    A close up square image of freshly harvested rapini set on a black plastic mesh with a knife to the left of the frame.A close up square image of freshly harvested rapini set on a black plastic mesh with a knife to the left of the frame.

    Broccoli Raab

    Harvest stems with leaves and budded florets in 40 to 60 days, or when they reach about six inches in height. You will be able to enjoy multiple yields throughout the growing season.

    Raab seeds are available from High Mowing Seeds in a variety of packet sizes.

    Read more about growing broccoli rabe here.

    2. Chinese Broccoli

    Heirloom Chinese broccoli (B. oleracea var. alboglabra) is also called gai-lan, jie lan, or kai-lan/kailaan.

    It, too, is leaf dominant, and boasts shades of glossy blue-green to dark green. Stems are thick, florets are small, and the taste is on the bitter side.

    A close up square image of freshly harvested kai laan set on a wooden surface.A close up square image of freshly harvested kai laan set on a wooden surface.

    Kai-Lan

    Harvest in 50 to 70 days, or when stems reach about six inches in length and have budded florets.

    Kai-lan seeds are available from High Mowing Seeds.

    Find Chinese broccoli growing tips here.

    3. Broccolini™

    Broccolini (B. oleracea aspabroc hybrid) comes to us from Japan.

    Though it’s sometimes confused for baby broccoli, it is actually a cross between B. oleracea var. italica and gai-lan (B. oleracea var. alboglabra) that makes for a sweet, thin-stemmed, dark leafy green with small florets.

    The name “aspabroc” is derived from the unique flavor that resembles a mixture of asparagus and broccoli.

    Broccolini™

    Expect these to reach maturity in about 60 days. Harvest when stems reach about six inches in length, and before buds open.

    Broccolini seeds are available via Amazon in packages of 25.

    Read more about growing broccolini here.

    It’s Time to Grow Your Own

    Though specific planting requirements can vary depending on your local climate, suitable cultivars are available for every region.

    A close up horizontal image of the florets on a head of broccoli growing in the garden in light sunshine.A close up horizontal image of the florets on a head of broccoli growing in the garden in light sunshine.

    Fresh from the garden, this is going to be one of your favorite crops to add to stir-fries, salads, side dishes, and more.

    Ready to add delicious broccoli to your garden? What variety will you choose? Share your questions and stories with us in the comments section below!

    And for more advice on growing this nutritious cruciferous vegetable at home, check out our other guides:

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    Nan Schiller

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  • How to Grow Broccoli in Containers | Gardener’s Path

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    Cultivars to Select

    To get the best results when growing broccoli in pots, you’ll want to select cultivars that are compact and fast maturing.

    Here are two of our favorite cultivars for container growing. One is a head-forming broccoli, and the other is a sprouting variety.

    Di Cicco

    True Leaf Market’s ‘Di Cicco’ is exactly what’s growing in my container!

    This heirloom cultivar forms heads instead of multiple stalks like ‘Royal Tenderette,’ described below, but it’s quick to mature.

    In just 48 to 70 days, you’ll be enjoying crisp crowns.

    A close up of a 'Di Cicco' Brassica oleracea var italica growing in the garden surrounded by foliage. To the bottom right of the frame is a white circular logo with text.

    ‘Di Cicco’

    Harvest the main head when it’s three to four inches wide for a roasted broccoli soup, like this one from our sister site, Foodal.

    And then watch as multiple side shoots grow from the stalk, providing you with even more tasty florets.

    You can find seeds in packets of various sizes for ‘Di Cicco’ at True Leaf Market.

    Purple Sprouting

    Purple sprouting broccoli grows upright and bushy, usually reaching 24 to 36 inches tall and 12 to 18 inches wide.

    Instead of one large central head, it produces a steady supply of slender side shoots with small violet-purple florets.

    A close up square image of freshly harvested purple sprouting broccoli set on a wooden chopping board.A close up square image of freshly harvested purple sprouting broccoli set on a wooden chopping board.

    Purple Sprouting

    It is a long-season crop, typically requiring 180 to 220 days from transplant to harvest, or about six to seven months, depending on climate and growing conditions.

    You can find seeds for purple sprouting broccoli in a variety of packet sizes available at Eden Brothers.

    Royal Tenderette

    An excellent choice for containers, the green sprouting variety ‘Royal Tenderette’ produces several three- to four-inch stalks that each produce a floret.

    A close up of a 'Royal Tenderette' variety of Brassica oleracea var italica growing in the garden on a soft focus background.A close up of a 'Royal Tenderette' variety of Brassica oleracea var italica growing in the garden on a soft focus background.

    ‘Royal Tenderette’

    This fast-growing variety matures in just 50 to 60 days from germination and can produce two to three harvests.

    You can simply cut a few sweet-tasting florets off for an easy lunchtime side dish for your family and then watch as more stalks grow in 12 to 14 days.

    Find packets of 50 seeds or a set of six plants available at Burpee.

    Preparing Your Container

    Fill your container with soil and add a bit of fertilizer. You can either use:

    • Potting mix amended with 10-10-10 (NPK) fertilizer, according to the directions on the package.
    • Well-draining garden soil amended half and half with compost or well-rotted manure.

    If you decide to use soil from your garden, don’t use soil that has been previously planted with brassicas as it can harbor disease.

    Broccoli likes neutral to slightly acidic soil, so you may wish to conduct a soil test to make sure the pH is between 6.0 and 7.0.

    Soil should be loose and well-draining to promote healthy root growth.

    How to Grow

    Broccoli loves cool weather and a full sun location, but hot summer temperatures can cause the plant to bolt.

    Because of this, there are two ideal seasons for planting your broccoli: spring and fall.

    For a spring planting, you’ll want to start seeds indoors about eight weeks before your average last frost date.

    A close up vertical picture of a broccoli floret growing outdoors covered in a light frost, pictured on a soft focus background.A close up vertical picture of a broccoli floret growing outdoors covered in a light frost, pictured on a soft focus background.

    You’ll get a head start if you sow them indoors, but you can also sow directly in containers outdoors, two to three weeks before your average last frost date.

    For a fall planting, sow seeds about eight to 10 weeks before your average first frost date.

    The plus side of growing in containers during cooler fall weather is that you’ll battle fewer bugs.

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    Laura Ojeda Melchor

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  • Parmesan Broccoli

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    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

    Follow Holly on social media:

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    Holly Nilsson

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  • Why I Don’t Recommend Moringa Leaf Powder  | NutritionFacts.org

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    “Clearly, in spite of the widely held ‘belief’ in the health benefits of M. oleifera [moringa], the interest of the international biomedical community in the medicinal potential of this plant has been rather tepid.” In fact, it has been “spectacularly hesitant in exploring its nutritional and medicinal potential. This lukewarm attitude is curious, as other ‘superfoods’ such as garlic and green tea have enjoyed better reception,” but those have more scientific support. There are thousands of human studies on garlic and more than ten thousand on green tea, but only a few hundred on moringa.

    The most promising appears to be moringa’s effects on blood sugar control. Below and at 0:55 in my video The Efficacy and Side Effects of Moringa Leaf Powder, you can see the blood sugar spikes after study participants ate about five control cookies each (top line labeled “a”), compared with cookies containing about two teaspoons of moringa leaf powder into the batter (bottom line labeled “b”). Even with the same amount of sugar and carbohydrates as the control cookies, the moringa-containing cookies resulted in a dampening of the surge in blood sugar.

    Researchers found that drinking just one or two cups of moringa leaf tea before a sugar challenge “suppressed the elevation in blood glucose [sugar] in all cases compared to controls that did not receive the tea initially” and instead drank plain water. As you can see here and at 1:16 in my video, drinking moringa tea with sugar dampened blood sugar spikes after 30 minutes of consumption of the same amount of sugar without moringa tea. It’s no wonder that moringa is used in traditional medicine practice for diabetes, but we don’t really know if it can help until we put it to the test. 
    People with diabetes were given about three-quarters of a teaspoon of moringa leaf powder every day for 12 weeks and had significant improvements in measures of inflammation and long-term blood sugar control. The researchers called it a “quasi-experimental study” because there was no control group. They just took measurements before and after the study participants took moringa powder, and we know that simply being in a dietary study can lead some to eat more healthfully, whether consciously or unconsciously, so we don’t know what effect the moringa itself had. However, even in a moringa study with a control group, it’s not clear if the participants were randomly allocated. The researchers didn’t even specify how much moringa people were given—just that they took “two tablets daily with one tablet each after breakfast and dinner,” but what does “one tablet” mean? There was no significant improvement in this study, but perhaps the participants weren’t given enough moringa. Another study used a tablespoon a day and not only saw a significant drop in fasting blood sugars, but a significant drop in LDL cholesterol as well, as seen below and at 2:27 in my video. 

    Two teaspoons of moringa a day didn’t seem to help, but what about a third, making it a whole tablespoon? Apparently not, since, finally, a randomized, placebo-controlled study using one tablespoon of moringa a day failed to show any benefit on blood sugar control in people with type 2 diabetes.

    So, we’re left with a couple of studies showing potential, but most failing to show benefit. Why not just give moringa a try to see for yourself? That’s a legitimate course of action in the face of conflicting data when we’re talking about safe, simple, side–effect–free solutions, but is moringa safe? Probably not during pregnancy, as “about 80% of women folk” in some areas of the world use it to abort pregnancies, and its effectiveness for that purpose has been confirmed (at least in rats), though breastfeeding women may get a boost of about half a cup in milk production based on six randomized, blinded, placebo-controlled clinical trials.

    Just because moringa has “long been used in traditional medicine” does not in any way prove that the plant is safe to consume. A lot of horribly toxic substances, like mercury and lead, have been used in traditional medical systems the world over, but at least “no major harmful effects of M. oleifera [moringa]…have been reported by the scientific community.” More accurately, “no adverse effects were reported in any of the human studies that have been conducted to date.” In other words, no harmful effects had been reported until now. 

    Stevens-Johnson syndrome (SJS) is probably the most dreaded drug side effect, “a rare but potentially fatal condition characterized by…epidermal detachment and mucous membrane erosions.” In other words, your skin may fall off. Fourteen hours after consuming moringa, a man broke out in a rash. The same thing had happened three months earlier, the last time he had eaten moringa, causing him to suffer “extensive mucocutaneous lesions with blister formation over face, mouth, chest, abdomen, and genitalia.” “This case report suggests that consumption of Moringa leaf is better avoided by individuals who are at risk of developing SJS.” Although it can happen to anyone, HIV is a risk factor.

    My take on moringa is that the evidence of benefit isn’t compelling enough to justify shopping online for something special when you can get healthy vegetables in your local market, like broccoli, which has yet to be implicated in any genital blistering. 

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    Michael Greger M.D. FACLM

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  • Is Moringa the Most Nutritious Food?  | NutritionFacts.org

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    Does the so-called miracle tree live up to the hype?

    Moringa (Moringa oleifera) is a plant commonly known as the “miracle” tree due to its purported healing powers across a spectrum of diseases. If “miracle” isn’t hyperbolic enough for you, “on the Internet,” it’s also known as “God’s Gift to Man.” Is moringa a miracle or just a mirage? “The enthusiasm for the health benefits of M. oleifera is in dire contrast with the scarcity of strong experimental and clinical evidence supporting them. Fortunately, the chasm is slowly being filled.” There has been a surge in scientific publications on moringa. In just the last ten years, the number of articles is closer to a thousand, as shown here and at 1:02 in my video The Benefits of Moringa: Is It the Most Nutritious Food?.

    What got my attention was the presence of glucosinolates, compounds that boost our liver’s detoxifying enzymes. I thought they were only found in cruciferous vegetables, such as cabbage, broccoli, kale, collards, and cauliflower. Still, it turns out they’re also present in the moringa family, with a potency comparable to broccoli. But rather than mail-ordering exotic moringa powder, why not just eat broccoli?Is there something special about moringa?

    “Moringa oleifera has been described as the most nutritious tree yet discovered,” but who eats trees? Moringa supposedly “contains higher amounts of elemental nutrients than most conventional vegetable sources,” such as featuring 10 times more vitamin A than carrots, 12 times more vitamin C than oranges, 17 times more calcium than milk, 15 times more potassium than bananas, 25 times more iron than spinach, and 9 times more protein than yogurt, as shown here and at 2:08 in my video. 
    Sounds impressive, but first of all, even if this were true, it is relevant for 100 grams of dry moringa leaf, which is about 14 tablespoons, almost a whole cup of leaf powder. Researchers have had trouble getting people to eat even 20 grams, so anything more would likely “result in excessively unpleasant taste, due to the bitterness of the leaves.”

    Secondly, the nutritional claims in these papers are “adapted from Fuglie,” which is evidently a lay publication. If you go to the nutrient database of the U.S. Department of Agriculture, and enter a more reasonable dose, such as the amount that might be in a smoothie, about a tablespoon, for instance, a serving of moringa powder has as much vitamin A as a quarter of one baby carrot and as much vitamin C as one one-hundredth of an orange. So, an orange has as much vitamin C as a hundred tablespoons of moringa. A serving of moringa powder has the calcium of half a cup of milk, the potassium of not fifteen bananas but a quarter of one banana, the iron of a quarter cup of spinach, and the protein of a third of a container of yogurt, as seen below and at 3:15 in my video. So, it may be nutritious, but not off the charts and certainly not what’s commonly touted. So, again, why not just eat broccoli?

    Moringa does seem to have anticancer activity—in a petri dish—against cell lines of breast cancer, lung cancer, skin cancer, and fibrosarcoma, while tending to leave normal cells relatively alone, but there haven’t been any clinical studies. What’s the point in finding out that “Moringa oleifera extract enhances sexual performance in stressed rats,” as one study was titled?

    Studies like “Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women” started to make things a little interesting. When researchers were testing the effects of a tablespoon of moringa leaf powder once a day for three months on antioxidant status, they saw a drop in oxidative stress, as one might expect from eating any healthy plant food. However, they also saw a drop in fasting blood sugars from prediabetic levels exceeding 100 to more normal levels. Now, that’s interesting. Should we start recommending a daily tablespoon of moringa powder to people with diabetes, or was it just a fluke? I’ll discuss the study “Moringa oleifera and glycemic [blood sugar] control: A review of the current evidence” next.

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    Michael Greger M.D. FACLM

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  • Eating to Downregulate a Gene for Metastatic Cancer  | NutritionFacts.org

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    Women with breast cancer should include the “liberal culinary use of cruciferous vegetables.”

    Both the Women’s Intervention Nutrition Study and the Women’s Health Initiative study showed that women randomized to a lower-fat diet enjoyed improved breast cancer survival. However, in the Women’s Healthy Eating and Living Study, women with breast cancer were also randomized to drop their fat intake down to 15 to 20 percent of calories, yet there was no difference in breast cancer relapse or death after seven years.

    Any time there’s an unexpected result, you must question whether the participants actually followed through with study instructions. For instance, if you randomized people to stop smoking and they ended up with the same lung cancer rates as those in the group who weren’t instructed to quit, one likely explanation is that the group told to stop smoking didn’t actually stop. In the Women’s Healthy Eating and Living Study, both the dietary intervention group and the control group started out at about 30 percent of calories from fat. Then, the diet group was told to lower their fat intake to 15 to 20 percent of calories. By the end of the study, they had in fact gone from 28.5 percent fat to 28.9 percent fat, as you can see below and at 1:16 in my video The Food That Can Downregulate a Metastatic Cancer Gene. They didn’t even reduce their fat intake. No wonder they didn’t experience any breast cancer benefit. 

    When you put together all the trials on the effect of lower-fat diets on breast cancer survival, even including that flawed study, you see a reduced risk of breast cancer relapse and a reduced risk of death. In conclusion, going on a low-fat diet after a breast cancer diagnosis “can improve breast cancer survival by reducing the risk of recurrence.” We may now know why: by targeting metastasis-initiating cancer cells through the fat receptor CD36.

    We know that the cancer-spreading receptor is upregulated by saturated fat. Is there anything in our diet that can downregulate it? Broccoli.

    Broccoli appears to decrease CD36 expression by as much as 35 percent (in mice). Of all fruits and vegetables, cruciferous vegetables like broccoli were the only ones associated with significantly less total risk of cancer and not just getting cancer in the first place, as you can see here and at 2:19 in my video.

    Those with bladder cancer who eat broccoli also appear to live longer than those who don’t, and those with lung cancer who eat more cruciferous veggies appear to survive longer, too.

    For example, as you can see below and at 2:45 in my video, one year out, about 75 percent of lung cancer patients eating more than one serving of cruciferous vegetables a day were still alive (the top line in red), whereas, by then, most who had been getting less than half a serving a day had already died from their cancer (the bottom line in green).

    Ovarian cancer, too. Intake of cruciferous vegetables “significantly favored survival,” whereas “a survival disadvantage was shown for meats.” Milk also appeared to double the risk of dying. Below and at 3:21 in my video are the survival graphs. Eight years out, about 40 percent of ovarian cancer patients who averaged meat or milk every day were deceased (the boldest line, on the bottom), compared to only about 20 percent who had meat or milk only a few times a week at most (the faintest line, on the top). 

    Now, it could be that the fat and cholesterol in meat increased circulating estrogen levels, or it could be because of meat’s growth hormones or all its carcinogens. And galactose, the sugar naturally found in milk, may be directly toxic to the ovary. Dairy has all its hormones, too. However, the lowering of risk with broccoli and the increasing of risk with meat and dairy are also consistent with the CD36 mechanism of cancer spread.

    Researchers put it to the test in patients with advanced pancreatic cancer who were given pulverized broccoli sprouts or a placebo. The average death rate was lower in the broccoli sprout group compared to the placebo group. After a month, 18 percent of the placebo group had died, but none in the broccoli group. By three months, another 25 percent of the placebo group had died, but still not a single death in the broccoli group. And by six months, 43 percent of the remaining patients in the placebo group were deceased, along with the first 25 percent of the broccoli group. Unfortunately, even though the capsules for both groups looked the same, “true blinding was not possible,” and the patients knew which group they were in “because the pulverized broccoli sprouts could be easily distinguished from the methylcellulose [placebo] through their characteristic smell and taste.” So, we can’t discount the placebo effect. What’s more, the study participants weren’t properly randomized “because many of the patients refused to participate unless they were placed into the [active] treatment group.” That’s understandable, but it makes for a less rigorous result. A little broccoli can’t hurt, though, and it may help. It’s the lack of downsides of broccoli consumption that leads to “Advising Women Undergoing Treatment for Breast Cancer” to include the “liberal culinary use of cruciferous vegetables,” for example.

    It’s the same for reducing saturated fat. The title of an editorial in a journal of the National Cancer Institute asked: “Is It Time to Give Breast Cancer Patients a Prescription for a Low-Fat Diet?” “Although counseling women to consume a healthy diet after breast cancer diagnosis is certainly warranted for general health, the existing data still fall a bit short of proving this will help reduce the risk of breast cancer recurrence and mortality.” But what do we have to lose? After all, it’s still certainly warranted for general health.

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    Michael Greger M.D. FACLM

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  • 30 Minute Meal Plan #7

    30 Minute Meal Plan #7

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Weekly Meal Plan Oct 28, 2024

    Weekly Meal Plan Oct 28, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Weekly Meal Plan Oct 21, 2024

    Weekly Meal Plan Oct 21, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Creamy Garlic Parmesan Brussel Sprouts and Broccoli – Oh Sweet Basil

    Creamy Garlic Parmesan Brussel Sprouts and Broccoli – Oh Sweet Basil

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    A creamy sauce is the key to our perfect brussel sprouts and broccoli recipe, plus buttery sautéed mushrooms and crisp, salty bacon! It the best easy vegetable recipe.

    My mom LOVES mushrooms sautéed in butter. She loves caramelized mushrooms and mushroom soup, but nothing really sold me on the power of a little ‘shroom’ until now. This is the absolute best recipe for brussel sprouts AND their famous green and stalky cousin, broccoli. As the flavors blend and melt together under the blanket of a silky and creamy white sauce the nuttiness from the nutmeg will take over and everyone will be salivating for just one little bite.

    It was a Sunday and my plans for dinner ended up being a waste, so I quickly shifted gears and began pulling the leftovers into a new concoction, one I hoped would be decently received.

    I had:

    Broccoli

    Brussel Sprouts

    Cream

    and Mushrooms.

    But I was feeling a bit insecure. I mean, do broccoli and brussel sprouts really hold up next to one another?

    And hold up they have! This is one of my very favorite recipes to make. If it was 20 years ago I’d have given a hard pass on those brussels, heck probably the broccoli too, so why was I willing to play the game now?

    Because of that sauce.

    It’s rich and creamy without drowning the vegetables. And I’m convinced that it actually makes you happier when you combine vibrant color with an opposite sauce and texture. For some reason it really does go from being ok to delicious!

    How to Make This Recipe

    a photo of a large skillet full of cooked brussel sprouts, broccoli, mushrooms, and crispy bacon all mixed with a creamy sauce.

    Ingredients for Creamy Brussel Sprouts and Broccoli

    This veggie recipe is simple but totally loaded with flavor. Here is what you will need:

    • Bacon
    • Butter
    • Brussels Sprouts
    • Broccoli Florets
    • Baby Bella Mushrooms
    • Garlic Seasoning: like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub
    • Heavy Cream
    • Buttermilk
    • Parmesan Cheese
    • Salt and Pepper

    The measurements for all these ingredients can be found in the recipe card at the end of this post.

    a photo of cooked brussel sprouts and broccoli with sliced mushrooms and crispy bacon bits in a saute pan

    How to Make Creamy Brussel Sprouts and Broccoli

    1. Prep: Preheat the oven.
    2. Bacon: Cook the bacon in a cast iron skillet on the stove top until crispy. Set aside on a plate lined with a paper towel. Let it cool slightly and then chop into small pieces.
    3. Sauté: Leave some of the bacon grease in the cast iron skillet and add butter. Add the veggies and garlic seasoning and sauté until brown.
    4. Sauce: Add the cream and buttermilk and stir until the veggies are coated. Season to taste with salt and pepper.
    5. Combine: Add the chopped bacon and stir to combine and then top with the parmesan cheese.
    6. Bake: Place the skillet into the oven and bake for 10 minutes.

    Keep scrolling down to the recipe card to see all the instructions in complete detail for this recipe.

    a photo of a cast iron skillet full of creamy brussel sprouts and broccoli mixed with crispy bacon bits and sliced mushrooms

    Variations or Substitutions

    This recipe is very flexible and totally open to variations or substitutions. One variation that is delicious is to add some lemon to the dish. Add the zest and juice from half a lemon for extra bright pop of flavor. If you want to add a little heat, add a pinch of red pepper flakes.

    I would keep the bacon and mushrooms for those added delicious flavors, but the vegetables could be swapped for others such as asparagus, peas, cauliflower or spinach. If you aren’t a parmesan fan, exchange it for swiss, gruyere, white cheddar or mozzarella.

    Pairing Options

    Tips for Making This Recipe

    • I recommend cooking bacon on the stove top for maximum crispiness.
    • Depending on the size of the brussel spouts, cut brussels in half or quarters so they are about the same size.
    • Use some of the leftover bacon grease to sauté the vegetables to add even more flavor.
    • Don’t overcook the vegetables when sautéing them or they will just end up as mush after they are baked.
    • Grate your own parmesan cheese for the best flavor and texture.
    a photo of sauteed mushrooms, brussel sprouts and broccoli mixed in a creamy sauce with crispy bacon bits.a photo of sauteed mushrooms, brussel sprouts and broccoli mixed in a creamy sauce with crispy bacon bits.

    Why You Will Love This Recipe

    Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!

    One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!

    Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.

    Quick: This side dish is ready in less than 30 minutes!

    Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!

    Low Carb: With only 6 grams of carbs, this is great low carb side dish option.

    Storage Tips

    Leftover creamy brussel sprouts and broccoli should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

    Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

    a photo of halved brussel sprouts, sliced mushrooms, broccoli florets and crispy bacon bits being sauteed in a cast iron skillet with a creamy saucea photo of halved brussel sprouts, sliced mushrooms, broccoli florets and crispy bacon bits being sauteed in a cast iron skillet with a creamy sauce

    This creamy garlic and parmesan brussel sprouts and broccoli recipe is easy enough to accompany a weeknight meal but decadent enough to make for a special dinner. This vegetable side dish is going to be a new favorite in your house!

    More Vegetable Side Dishes:

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 25 minutes

    Description

    It’s a creamy sauce seeping into the most bright and wonderful dish of Brussel Sprouts and Broccoli with little buttery sautéed mushrooms bringing a little earthy umami flavor to this decadently easy vegetable recipe.

    • Heat the oven 400 degrees.

    • Place a cast-iron skillet on the stove top and add the bacon turn to medium heat and cook flipping halfway through until crisped set aside on a paper, towel, line plate and then chop into small pieces.

      6 Slices Bacon

    • Drain all but 1 tablespoon of the bacon out of the cast-iron and add the butter in.

      3 Tablespoons Butter

    • Add all the veggies and the seasoning and cook, stirring occasionally until beginning to brown.

      2 Cups Brussel Sprouts, 2-3 Cups Broccoli Florets, 1 Cup Baby Bella Mushrooms, 1 Tablespoon Garlic Seasoning

    • Pour in the heavy cream and buttermilk and stir to coat, then season well with salt and pepper.

      1 Cup Heavy Cream, 1/2 Cup Buttermilk, Salt and Pepper

    • Add the bacon back in and stir, and then top with all of the Parmesan cheese and place in the oven for about 10 minutes.

      1 Cup Parmesan Cheese

    You can use all buttermilk, all cream or any combination

    Serving: 0.5cupCalories: 243kcalCarbohydrates: 6gProtein: 10gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 51mgSodium: 974mgPotassium: 288mgFiber: 1gSugar: 3gVitamin A: 811IUVitamin C: 39mgCalcium: 216mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

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    Sweet Basil

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  • Chicken Broccoli Rice Casserole

    Chicken Broccoli Rice Casserole

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    This chicken broccoli rice casserole is a comfort food classic.

    Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.

    bowls of Chicken Broccoli Rice Casserole
    • Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.
    • It’s a quick stovetop casserole with a homemade sauce.
    • Enjoy it for meals or lunches all week long.
    Ingredients for Chicken Broccoli Rice Casserole

    What You’ll Need for this Casserole

    Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.

    Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.

    Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.

    Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.

    Variations

    • Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
    adding cream cheese to cooked onions to make Chicken Broccoli Rice Casserole
    cooking onion mixture in a pot to make Chicken Broccoli Rice Casserole
    adding broccoli to pot to make Chicken Broccoli Rice Casserole
    adding ingredients to pot to make Chicken Broccoli Rice Casserole

    How to Make Chicken Broccoli Rice Casserole

    1. Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
    2. Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
    3. Top with cheddar and breadcrumbs and bake (recipe below).
    Chicken Broccoli Rice Casserole topped with cheese

    Leftovers?

    • Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
    • Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
    • You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.

    Cozy Casseroles

    Did your family love this Chicken Broccoli Rice Casserole? Leave a rating and a comment below. 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    bowls of Chicken Broccoli Rice Casserole

    4.97 from 64 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Broccoli Rice Casserole

    Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    Dutch Oven with white background

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    • Preheat oven to 375°F.

    • In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.

    • Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

    • Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

    • Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

    • Top casserole with cheddar and breadcrumbs (if using).

    • Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

    If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. 
     
    If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.

    Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Chicken, Dinner, Entree
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    bowls of Chicken Broccoli Rice Casserole with a title
    pot of Chicken Broccoli Rice Casserole with writing
    cheesy Chicken Broccoli Rice Casserole in a bowl with a title
    Chicken Broccoli Rice Casserole in the pot and in bowls with a title

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    Holly Nilsson

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