Cook broccoli in small amount of water and drain, then cut up. Mix the soup with milk and heat until it boils.
Stir in the pimiento and water chestnuts.
Arrange broccoli in buttered shallow baking dish and pour soup mixture over broccoli. Sprinkle with bread crumbs and dot with butter.
Bake at 350\u00b0 for 20 minutes.
Cook broccoli according to package; drain and cool.
Use some of the oil to grease casserole dish; put the rest on the bread crumbs.
Arrange cooked broccoli in dish.
Mix soup, milk, cheese, beaten egg and margarine and pour over broccoli.
Top with oiled bread crumbs and bake in a 350\u00b0 oven for 45 minutes.
Cook broccoli as package directs and drain thoroughly.
Beat eggs in mixing bowl.
Stir in celery soup, Cheddar cheese soup and mayonnaise.
Place drained broccoli in shallow baking dish.
Spoon egg mixture over the broccoli.
Bake in a 375\u00b0 oven for 45 minutes.
Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring
Cook chopped broccoli; drain well.
Whisk egg slightly; add mayo and soup, then whisk to blend.
Stir in cooked broccoli, onion, corn and cheese.
Turn into oblong 1 1/2-quart baking dish. Sprinkle with stuffing.
Pour margarine over stuffing.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Steam broccoli, onion and pimento in 2-quart casserole dish sprayed with nonstick spray.
In blender or food processor, combine the rest of the ingredients.
Pour over broccoli.
Bake 35 minutes or until knife comes out clean.
Day before:
Cook broccoli and drain.
Mix eggs, soup, mayonnaise, onion and 3/4 of cheese.
Add broccoli and mix well. Pour into a 1 1/2-quart casserole.
Cover top lightly with breadcrumbs.
Sprinkle with remaining cheese.
Dot with 3 or 4 pieces of butter.
Refrigerate overnight, covered.
Bake, uncovered, 25 to 30 minutes at 350\u00b0.
Serves 8.
Cook and drain well the broccoli.
Beat egg.
Add butter and soup; mix well.
Stir in broccoli, cheese and onion.
Sprinkle with bread crumbs; dot with paprika.
Bake at 350\u00b0 for 30 minutes.
Cut broccoli into \"trees\" (stalks and florets together) then cut trees in half.
Put broccoli on baking sheet and drizzle with olive oil. Salt and pepper to tase.
Bake at 350 degrees for about 15 minutes or until tender.
Take out of oven and sprinkle parmesan cheese over top and bake again until cheese is bubbly.
Cook broccoli according to package directions- Drain.
In a large skillet, saute onions in butter.
When onion is transparent, stir in cooked rice, mushroom soup and the cooked broccoli.
Turn mixture into a buttered shallow 1 1/2 quart casserole, sprinkle with cheese.
Bake for 30 minutes in a 350\u00b0F oven.
Preheat oven to 400\u00b0F.
Cook and drain the broccoli.
Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
Stir in the drained broccoli.
Pour mixture in 1-1/2 quart baking dish.
Bake at 400\u00b0F for 25 minutes.
In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
Add buttered croutons to baked broccoli the last 5 minutes of baking time.
Note: This dish is always better the next day.
Preheat oven to 350\u00b0.
Cook and drain broccoli and spread in a shallow casserole dish.
Melt butter in a saucepan.
Add flour, salt and milk, cooking until thickened.
Add cheeses and blend well.
Pour sauce over the broccoli; top with crumbs and bake 20 minutes.
Serves 6 to 8.
Layer cooked broccoli, cheese, broccoli and cheese.
Mix crackers and margarine; pour over cheese.
Bake at 350\u00b0 until bubbly.
Partially cook broccoli.
Drain.
Saute celery and onion in butter until tender.
Combine broccoli, celery, onion, cheese, soup and rice in baking dish.
Bake at 350\u00b0 for 45 minutes.
Serves 6.
Boil broccoli 5 minutes.
Strain well. Beat eggs, cheese, soup and mayonnaise together. Fold into the broccoli.
Pack them in greased casserole dish and top with cracker crumbs.
Bake at 350\u00b0 for 45 minutes or until done.
Steam broccoli and place in casserole.
Mix mayonnaise, soup and lemon juice.
Pour over broccoli and bake until bubbly.
Preheat oven to 350\u00b0.
In a 1 1/2-quart shallow bake dish, combine soup, milk, soy sauce and pepper.
Cut up broccoli; add to soup.
Stir in 1/2 of the onions.
Bake for 25 minutes.
Stir and add remaining onions.
Bake 5 minutes more.
Cook broccoli according to package directions and drain well. Stir into casserole dish sour cream, soup and water chestnuts. Add broccoli and pepper to taste.
Bake 45 minutes at 350\u00b0.
o 350\u00b0.
Cover broccoli with lightly salted water in
About 1 hour before serving, preheat oven to 350\u00b0.
In a 2-quart casserole, stir all ingredients except broccoli, until well blended.
Add broccoli and toss well.
Cover and bake for 45 minutes or until broccoli is tender-crisp.
Makes 4 servings. Serve with chicken in wine sauce, paprika mashed potatoes, ice cream parfaits and coffee.