Peel and slice potatoes.
Boil potatoes until done.
While potatoes are cooking, add salt and pepper to taste.
In another pot, mix broccoli and cheese soup with 1/4 cup of mix and stir until creamy.
Add a little more milk if needed to keep the soup from getting thick.
Keep it a little loose and creamy.
Pour potatoes in casserole dish and pour mixture on top.
Put in oven for 30 minutes.
Preheat oven to 425 degrees and boil water.
In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Sprinkle crumbled bacon onto precooked pie crust.
Combine broccoli and cheese with rest of the ingredients and mix well. Pour into crust and bake at 425\u00b0 for 30 minutes or until done.
In an 11 x 13-inch pan, place chicken pieces.
Add rice to cover evenly.
In separate bowl, mix broccoli and cheese sauce, milk, water and butter until well blended.
Pour mixture over chicken and rice.
Bake at 400\u00b0 for 40 minutes.
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
Cut up the broccoli and cook using your preferred method. Set aside.
Mix the butter, onion, salt, pepper, and cheese whiz in a bowl until well blended. (If it's kind of stiff you can microwave for a few seconds so it will come together better. Do not melt it, though.) Add the sour cream.
Mix the rice and broccoli into the cheese mixture.
Put in a 9x13 pan and cover with foil. Bake at 325 for 20-25 minutes.
Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
Add rice, soup, broccoli and Cheese Whiz; mix lightly.
Spoon into 1-1/2 quart casserole dish. Toss together remaining 1 Tbsp. butter, melted and bread cubes; sprinkle over casserole.
Bake at 350\u00b0 for 30 to 35 minutes or until thoroughly heated.
Cook and stir onion in 1 Tbsp. butter in large skillet on medium heat until tender.
Add rice, soup, broccoli, and Cheese Whiz.
Mix lightly.
Spoon into 1 1/2 quart casserole dish.
Toss remaining 1 Tbsp. of butter, melted and bread cubes, sprinkling over casserole.
Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
Makes 4 to 6 servings.
This easy recipe freezes well if prepared with cooked potatoes and reheated in
Combine in 2 1/2-quart casserole the rice, water and butter. Add celery, onion and soup.
Add broccoli and cheese.
Bake, covered, at 325\u00b0 for 45 minutes.
Serves 6 to 8.
Mix rice, soup, broccoli and Cheez Whiz.
Pour into greased casserole (I use flat-like casserole to bake in).
Bake for 45 minutes at 350\u00b0.
Stir when halfway done.
Boil three cups of water and add the 2 cups of Minute Rice and cook until done.
Set aside.
Cook broccoli until done.
In a large pot, mix together broccoli, rice, soup and cheese; pour into a large baking dish.
Cook 1 1/2 hours at 350 degrees.
Let stand for 1 hour before serving.
it messy).
Add Cheese Whiz.
Mix butter and Cheese Whiz together with a
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
Cook broccoli.
Melt Velveeta and 1 stick of margarine together.
Pour broccoli and cheese mixture in an 8 1/2 x 9-inch pan.
Crumble 25 Ritz crackers and add 1/2 stick margarine; spread over broccoli and cheese.
Bake at 375\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Grease pie pan with nonstick cooking spray.
Line bottom of pan with broccoli.
Sprinkle Cheddar cheese over broccoli.
Mix remaining ingredients well and pour over broccoli and cheese.
Bake for 1/2 hour.
Cook shells and cheese. Thaw broccoli and cheese mix and celery soup.
Mix all ingredients together and put in casserole dish.
Sprinkle shredded cheese on top.
Bake until brown and bubbling at 400\u00b0.
Chop bacon into small pieces. Fry until crisp, drain and place on paper towel. COOL well, break into bite size pieces.
Mix together mayonnaise and Cheese Whiz, mustard mix until well blended, add cooled bacon.
Split kaiser buns in half and spread mixture on top, place on baking sheet and place under broiler for 2-3 minutes or until browned and bubbly.
Preheat oven to 300\u00b0.
Cook broccoli as directed.
Drain well. Cut up Velveeta into cubes.
Mix broccoli and cheese well in pan until cheese is melted (on low heat).
Pour into casserole dish. Put a thin layer of cracker crumbs over entire casserole.
Mix lemon juice and melted butter.
Pour evenly over crackers.
Allow a few minutes for the butter to be absorbed.
Bake until topping turns light brown or crusty (approximately 15 minutes).
Serves 8 to 10.
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until hot.