Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Boil water with can of broccoli soup.
Stir in chicken pieces. Add butter.
Let boil.
Add cooked rice.
To make it thicker, lessen butter and water.
Can pour over rice, if desired.
Makes a nice pot of soup.
Melt butter in skillet. Brown and cook chicken strips in butter until done. Add water, soup and mushrooms. Mix well. Add broccoli and cook until broccoli is done to taste. Serve with white or wild rice.
e careful not to have soup at a heavy boil or
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Cook broccoli using package directions.
Combine soup and sour cream in bowl; mix well.
Layer broccoli, soup mixture, rice, chicken, cheese and water chestnuts in medium baking dish.
Toss cracker crumbs with butter in bowl.
Sprinkle over casserole. Bake at 350\u00b0 for 20 minutes.
Yield:
8 servings.
Cut broccoli heads into florets. Peel and
b>soup pot, saute onions and garlic until wilted.
Add chopped broccoli
Mix soup, water, rice, broccoli, paprika, salt and pepper in a 2 quart baking dish.
Put chicken on top on rice mixture and sprinkle with paprika, salt and pepper.
Top with cheese. (I also put some Parmesan and Breadcrumbs on here too, but that's optional).
Cover and bake 40 minutes at 375 degrees.
Remove foil and bake another 5-10 minutes until chicken and rice is done.
Cook broccoli according to package, omitting salt; drain well. Saute onion in butter in a medium saucepan.
Add broccoli and remaining ingredients to saucepan; cook over medium heat until cheese melts, stirring often.
Serve immediately.
Yields 5 1/2 cups.
Cook broccoli according to package directions, omitting salt. Drain well.
Saute onion and green pepper in butter in medium saucepan.
Add broccoli and remaining ingredients to saucepan. Cook over medium heat until cheese melts, stirring often.
Serve immediately.
Cook chopped broccoli; drain.
Mix milk, soup and broccoli; heat, adding cheese to taste.
Place broccoli in a 2-quart baking dish.
Bake until tender. Drain off liquid.
Add the onion, soup, milk, water and cubed cheese to the broccoli.
Place in a 350\u00b0 oven for 30 minutes, stirring occasionally.
Makes 6 servings.
Melt butter and saute with onion.
Add soup and milk; cut cheese into small pieces.
Add to mixture and melt.
Add broccoli. Heat and eat.
Saute onion in butter in a large pot.
Add water; cook until onion is tender.
Place frozen broccoli in onion water.
Add salt and pepper.
Add the noodles, cream of chicken soup, the milk and cheese slices.
Simmer for a few minutes; stir often.
Can be frozen for later use.
Serve with saltine crackers.
Preheat oven to 350\u00b0.
Thaw chopped broccoli slightly and break into small pieces.
In medium-sized bowl, combine broccoli, soup, egg, onion, sauce, mayonnaise and cheese.
Mix well and pour into square or medium oblong casserole dish.
Crumble enough Ritz crackers to cover mixture (approximately 25 to 30) and dot with margarine.
Bake in 350\u00b0 oven for 30 minutes.
Serves 6 to 8.
Cook broccoli according to package directions (omitting salt). Drain well.
Saute onion and green pepper in butter.
Add broccoli and remaining ingredients.
Cook on medium heat until cheese melts, stirring often.
Serve.
Makes 5 1/2 cups.
Cook broccoli pieces for about half of the time indicated on the package directions; drain.
Combine the soup, onion, lemon juice and mayonnaise; mix well.
In a casserole dish layer the broccoli, soup mixture and grated cheese; repeat layers.
Combine the melted margarine with the stuffing mix.
Sprinkle this over the casserole.
Bake at 350\u00b0 for 20 minutes, covered.
Uncover and bake for an additional 10 minutes.
Mix country gravy mix with 1/2 cup of cool water, set
aside.
Bring 1-1/2 cups water to a boil.
Pour mixed gravy and water into boiling water, whisk
vigorously until thickend.
Add thawed broccoli, grated cheese, parmesan cheese, and milk (more or less milk may be added until desired
consistancy.
Simmer over medium heat, stirring occasionally until
heated through.
Pour into large soup bowls and top each with 1 tbl shredded cheese.
Cook broccoli.
Saute onion in small amount of chicken broth. Mix together and bring to a boil, stirring constantly, the chicken broth, gravy mix, milk and cornstarch.
Reduce heat, add in cheeses.
Add onions and cooked broccoli.
Salt and pepper to taste.
Makes 4 quarts.