Best 6 Broccoli Salad With Baked Croutons Recipes

Broccoli salad with baked croutons is a delectable and refreshing dish that is perfect for any occasion. Bursting with flavors and textures, this salad boasts tender broccoli florets, crispy baked croutons, tangy red onion, and a creamy dressing that ties all the elements together. Whether you serve it as a side dish or a main course, this salad is sure to be a crowd-pleaser. With its vibrant colors and delightful combination of flavors, this broccoli salad with baked croutons is guaranteed to become a favorite in your recipe repertoire.

Here are our top 6 tried and tested recipes!

CROUTON-TOPPED BROCCOLI

Crouton-Topped Broccoli image

"We love this dish-even my children are crazy for it! It goes great with any meat and can easily be doubled," writes Kathy Fry of Brockville, Ontario.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) frozen chopped broccoli
2 tablespoons water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/4 cup whole milk
1-1/2 cups cheese and garlic croutons

Steps:

Place broccoli and water in a microwave-safe 2-qt. dish. Cover and microwave on high for 6-8 minutes or until tender; drain. , Stir in the soup, cheeses and milk. Cover and microwave for 2 minutes or until cheeses are melted. Sprinkle with croutons.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 706mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS

Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons image

Our recipe for Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons is a perfect addition to your lunch or dinner menu. Homemade croutons with buttery flavor from Country Crock® and just the right amount of garlic really elevate a simple salad to something special.

Provided by Country Crock®

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 tablespoons Country Crock® Spread, divided
2 cups Bread, italian
1 teaspoon finely chopped garlic
1 cup sliced red onion
2 large Tomatoes, red, ripe, raw
½ medium Cucumber, with peel, raw
½ cup chopped fresh basil leaves
2 teaspoons red wine vinegar

Steps:

Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 16.6 g, Fat 0.9 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 108.8 mg, Sugar 4.3 g

CROUTONS

Croutons image

Provided by Food Network

Time 30m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch cubes crusty Italian bread

Steps:

Preheat the oven to 350 degrees F.
Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

BROCCOLI CASSEROLE

Broccoli Casserole image

This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!

Provided by Chef Sunshine

Categories One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed seasoned croutons
2 cups crushed goldfish crackers

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat.
Transfer the mixture to a 9x13 inch baking dish.
In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
(*or omit the butter and croutons and add crushed Goldfish/crushed cheez-it crackers*)
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Nutrition Facts : Calories 182.3, Fat 10.2, SaturatedFat 4.2, Cholesterol 11.3, Sodium 822.2, Carbohydrate 19.8, Fiber 3.2, Sugar 1.8, Protein 4.4

CRISPY CROUTON SALAD

Crispy Crouton Salad image

Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 cups cubed Italian bread
3 medium tomatoes, chopped
6 ounces cubed part-skim mozzarella cheese
1 medium sweet yellow pepper, cut into 1-inch pieces
1/3 cup minced fresh basil
6 tablespoons olive oil
3 tablespoons white or brown balsamic vinegar
1-1/2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

BROCCOLI & CROUTON CASSEROLE RECIPE - (4.5/5)

Broccoli & Crouton Casserole Recipe - (4.5/5) image

Provided by Dorjon

Number Of Ingredients 11

Ingredients

4 tablespoons EVOO - Extra Virgin Olive Oil
4 tablespoons butter
6 cloves garlic, finely chopped
2 tablespoons fresh thyme finely chopped
3 to 4 tablespoons finely chopped parsley
Black pepper
6 About 6 cups cubed stale white bread (such as Amy's), enough to fill large casserole dish
1 1/2 cups grated Parmigiano-Reggiano cheese, divided
Salt
1 large or 2 medium heads of broccoli, cut into thin florets
5 to 6 cups cooked chicken, 4 poached

Steps:

Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter. When it foams, add garlic, thyme, parsley and black pepper; swirl for a minute or 2. Place bread cubes in a large bowl, toss with butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. (Croutons can be stored in foil at room temp or in an airtight container for several days.) Bring a couple of inches of water to a boil in a deep skillet. Salt water and add broccoli; cook to tender-crisp, 5 minutes, and drain. (Broccoli can be stored in a plastic bag for several days.) To assemble and bake casserole, arrange croutons in a dish, top with broccoli, chicken and soup, remaining Parm cheese. Bake until hot through and golden on top, 35-40 minutes

Tips:

For the best flavor, use fresh, crisp broccoli. If you don't have fresh broccoli, you can use frozen broccoli, but be sure to thaw it completely before using.
To make the croutons, use a hearty bread, such as a French baguette or sourdough. Cut the bread into 1-inch cubes and toss with olive oil, salt, and pepper. Bake at 350 degrees Fahrenheit for 10-15 minutes, or until golden brown.
For the dressing, use a good quality balsamic vinegar. A thick, syrupy balsamic vinegar will give the dressing the best flavor.
To assemble the salad, combine the broccoli, croutons, and dressing in a large bowl. Toss to coat.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

This broccoli salad with baked croutons is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of fresh broccoli, crispy croutons, and tangy balsamic dressing is sure to please everyone at your table. So next time you're looking for a healthy and flavorful salad, give this recipe a try!