In a large stockpot, add the cans of soup.
Gradually stir in the milk.
Add the frozen broccoli and remaining ingredients, and stir.
Cook soup over low heat until it's heated through; stirring often.
Ladle soup into bowls and serve.
Chop onion in small pieces.
Prepare rice according to box directions, but add the chopped onion to the water before it boils.
Steam the broccoli until tender.
Add the steamed broccoli and mushroom soup to the rice; mix together well.
Quickly brown pork chops, then place in a 13 x 9 x 2-inch baking dish.
Add onions, green peppers and mushroom soup with 1 can of water.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Feeds 4 to 5.
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.
he ingredients in a saucepan and bring to the boil.
il over medium-high heat and brown steak, stirring occasionally, in
Bring broth OR water and bouillon to a boil in
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 according to directions on box and drain completely.
Saute onion in margarine.
Combine cheese and mushroom soup and heat, stirring, until melted.
Add onion, broccoli and red pepper.
Serve with Melba rounds.
Cook broccoli and rice according to instructions.
Layer half the rice in a greased 1 1/2 qt. baking dish.
Place drained broccoli over the rice.
Place remainder of rice over broccoli. Spread mushroom soup on next.
Top with grated cheese.
Bake in oven at 350\u00b0 until cheese melts and is bubbly.
Cook broccoli according to directions on package.
Drain. Cook rice in water and 1/2 teaspoon salt.
Combine rice, broccoli, sugar and celery.
Saute onion in margarine; add to broccoli and rice mixture.
Stir in 1/4 teaspoon salt, pepper and mushroom soup.
Add 3/4 cup of grated cheese.
Pour into baking dish.
Top with remaining cheese.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
Thaw and drain broccoli.
In a large saucepan, mix cubed Velveeta cheese, mushroom soup, butter and milk.
Stir over medium heat until cheese melts.
Add broccoli and sherry.
Stir until thoroughly heated and serve.
(If you are in a hurry, you can add broccoli to soup frozen, stir until heated.)
Boil chicken breasts until done and pick from bone (set aside).
Melt in a pan the Cheez Whiz, margarine and mushroom soup.
Mix broccoli, celery, onion, rice and chicken in a casserole; pour melted Cheez Whiz, margarine and soup over it. Bake at 350\u00b0 for 15 to 20 minutes.
Saute onion and celery in butter.
Butter casserole dish.
Put cooked rice in bottom of pan.
Combine onion and celery to the cooked broccoli and mushroom soup.
Put this mixture on top of rice.
Put cheese on top and bake at 350\u00b0 until cheese is melted. Pour water off of broccoli.
Melt margarine in skillet.
Add mushroom soup, garlic cheese and broccoli.
Heat until cheese melts and becomes bubbly.
Pour hot mixture into fondue pot to keep warm while serving.
Cook broccoli 5 minutes.
Drain.
Add rice, jar cheese, celery and mushroom soup.
Mix and put into casserole.
Top with bread crumbs and Parmesan cheese.
Bake in 350\u00b0 oven for 35 minutes.
Cook vegetables until crisp; drain well.
Saute margarine and finely chopped onion.
Blend cream cheese and mushroom soup.
Stir in ham dices.
Place cooked vegetables in a 10 x 13-inch dish. Pour sauteed onion, cream cheese, ham and soup over vegetables. Cover with grated cheese.
Crush crackers and sprinkle over the top.
Bake at 325\u00b0 for 30 minutes, uncovered.
Serves 10.
Chop broccoli and cook in chicken stock until tender. Use a wand blender to puree broccoli and stock.
Add the can of mushroom soup, almond milk and grated cheese.
Saute the onions in the olive oil until done and slightly caramelized. Add to the soup along with salt and pepper to taste.
Brown the onions and celery in 1/2 cup margarine.
Grease a 2 1/2-quart casserole with nonstick spray.
Mix together in casserole: broccoli, rice, mushroom soup, cheese and the browned onions and celery.
Butter 2 slices of bread and crumble finely; sprinkle over top of mixture.
Bake in 350\u00b0 oven for 30 minutes.
Partially cook broccoli.
Saute celery and onion in margarine. In saucepan, mix together cheez whiz and mushroom soup and heat. Add instant rice (uncooked).
Mix all together and bake at 350\u00b0 for 45 minutes.