Broccoli and Blue Cheese Casserole

Next up on the Thanksgiving recipe line up… Broccoli Casserole. But this one has a little something special – blue cheese. I got this recipe from my aunt and have been making it for years. Even before I was a big blue cheese fan, I have loved this casserole! It’s a great from-scratch recipe with no cream soup but a whole lot of flavor. I served this at our office Thanksgiving lunch today and they ate it up!

Broccoli and Blue Cheese Casserole

3 bunches of broccoli (about 9 stalks – see pic below)
4 tbsp butter
4 tbsp flour
1 tsp salt
8 ozs cream cheese, softened
1/2 cup blue cheese
2 cups milk
1/2 cup mayonnaise
Juice from 1 lemon
1/2 cup crushed crackers (see pic below)

1.) Preheat oven to 350 degrees.
2.) Cut off broccoli florets (cutting large ones in half). Steam for about 10 to 12 minutes or until fork tender. Place in a large mixing bowl and sprinkle with lemon juice.
3.) In a saucepan, melt butter and add flour and salt to make a roux. Add milk while whisking. Add cream cheese and blue cheese and stir with a whisk until cheese is melted. Remove from heat. Add mayo. Taste and add more salt and pepper if needed.
4.) Add cheese sauce to broccoli in mixing bowl. Mix well until broccoli is evenly coated.
5.) Place into a casserole dish. Top with crushed crackers and bake for about 30 minutes or until crackers are golden and sides are bubbly. Longer if it’s sharing an oven with another dish.

I used 3 of these bunches… each bunch had 3 stalks

Broccoli cut up
Here’s the size of the cut broccoli

Broccoli blue cheese sauce
Blue cheese sauce

Broccoli and blue cheese sauce

Broccoli and blue cheese casserole pre crackers

Back to Nature Classic Round Crackers
These are my Ritz cracker substitutes – all natural and they taste exactly the same!

Broccoli and blue cheese casserole topped with crackers

Broccoli and blue cheese casserole

Broccoli and blue cheese casserole2

Broccoli and Cheese Soup

Okay, okay, I know it’s not quite “soup weather” – it’s still in the mid-80’s here in Atlanta. However, it is September and Starbuck’s is serving Pumpkin Spice Latte’s… so, it’s getting close and I’m going to start making soup anyways!

My first soup of the season is a Broccoli and Cheese Soup.  It’s a little different than your standard B & C – it has a thinner broth and is loaded with veggies.  This recipe was inspired from one I found on Pinterest, and I followed it pretty closely except that I added a lot more broccoli.  I couldn’t get the boys to eat any (they’re not much for soup so I’ve got some work to do!) so it was a good thing I made grilled turkey and cheese to go along with it!  If you like Broccoli and Cheese this is a must-try. Hope you enjoy!


Broccoli and Cheese Soup

2 tbsp butter
1 medium onion, diced
4 carrots, diced
2 ribs of celery, diced
1 tbsp minced garlic
6 1/2 cup chicken broth (reserve 1/2 cup to mix with flour later)
10 to 12 small red potatoes, cubed
2 tbsp flour
3/4 cup half and half
2 large bunches of broccoli (see picture below), florets cut off
3 cups shredded cheddar cheese

1.) Melt butter in a soup pot. Add onions, carrots and celery and saute over medium high heat until tender (about 3 to 4 minutes).  Add garlic, sauté for 1 more minute.
2.) Add 6 cups chicken stock and potatoes. Bring to boil and cook until potatoes are tender (about 15 minutes).
3.) Add broccoli and milk and cook until broccoli is tender, about 5 more minutes.
4.) Mix flour with 1/2 cup chicken stock and pour into soup.  Simmer until it slightly thickens.  Remove from heat and add cheddar cheese. Mix thoroughly and serve.

Adapted from Lulu the Baker’s Cheesy Vegetable Chowder

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Artichoke and Broccoli Bake

It was breakfast for dinner earlier this week.  Typically this is a go-to when I’m looking for a quick meal, but this time it was because I forgot to thaw out some meat. I hate when I do that!  So I was trying to think of something meatless to feed my brood and remembered this breakfast casserole.  I’ve made this with a variety of veggies – mushrooms, asparagus, spinach and broccoli – but broccoli is especially good!  Sometimes I use leftover broccoli, but if I’m making it from fresh I will steam it with lemon juice and butter and season it well with salt and pepper.


Artichoke and Broccoli Bake

2 to 3 cups of cooked broccoli (or other veggies)
1 small sweet onion, chopped
1 tbsp butter
1 14-oz can artichoke, drained and chopped
8 eggs, beaten
2 cups cottage cheese
4 ozs feta cheese, crumbled
1/2 cup parmesan cheese
1/2 cup all-purpose flour

1.) Preheat oven to 350 degrees.
2.) In skillet, saute onions in butter. Set aside to cool.
3.) Mix together all ingredients and pour into a greased casserole dish.
4.) Bake for 45 to 50 minutes, or until a knife inserted in the middle comes out clean.


Meatloaf with Dijon Mashed Potatoes and Roasted Broccoli

It was a meatloaf and potatoes kind of night tonight! Oh, and we threw in some lemon and garlic roasted broccoli – yum, yum!

All three of my boys love this, so it is one of my weeknight go-tos. Made from scratch, not a whole lot of prep involved and full of flavor! Enjoy!



2 lbs lean ground beef
1/2 onion, chopped finely
3 cloves garlic, minced
1/2 cup plain breadcrumbs
1/2 cup ketchup
2 tbsp Dijon mustard
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp rubbed sage
1 tsp Worcestershire sauce

1.) Preheat oven to 400 degrees.
2.) With hands, mix all ingredients well. Form into a loaf and place into a casserole dish. 3.) Bake for 45 – 60 minutes, or until center is no longer pink.

Dijon Mashed Potatoes

8 – 10 Yukon gold potatoes, cut into 1-inch cubes
1/2 cup sour cream
1/4 cup butter
2 – 3 tbsp Dijon mustard (Grey Poupon Country Dijon is best)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper

1.) Boil potatoes until they are fork tender. Drain and return to pot.
2.) Add remaining ingredients to potatoes and mash with hand masher.

Lemon and Garlic Roasted Broccoli

3 – 4 heads of broccoli
2 – 3 tbsp olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of half a lemon
3/4 tsp salt
1/2 tsp pepper

1.) Preheat oven to 425 degrees.
2.) Cut broccoli florets into about 1-inch pieces.
3.) Add broccoli and remaining ingredients to a gallon ziploc bag. Mix well and add to casserole dish.
4.) Bake for 20 to 25 minutes.