Cook broccoli until tender but not overcooked; drain well.
Place cooked broccoli into a pre-sprayed casserole dish.
Mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
Pour over the broccoli in the casserole dish.
Sprinkle desired amount of croutons over the top.
Top with remaining 1/2 cup shredded cheddar cheese.
Bake at 350 for 20 minutes.
You may substitute cauliflower for the broccoli.
I sometimes add cooked turkey, chicken or ham for a complete one dish meal.
Cook broccoli with bouillon cubes and water until just tender. Heat celery soup.
Pour hot soup over broccoli.
Garnish with cheese and pimento.
Serve at once.
Makes 6 servings.
ixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir
reezer bag.
Put frozen broccoli into separate freezer bag.
o make any of the recipes in this collection.
Makes
Thaw and drain broccoli and season with Beau Monde.
Place in buttered casserole dish.
Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter.
Bake at 350\u00b0 for 30 to 40 minutes.
This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in.
Increase baking time when making additional recipes.
In a skillet, brown beef and onion; drain off fat.
Stir in flour, salt and garlic salt.
Add 1 1/4 cups of milk and the softened cream cheese.
Cook and stir until smooth and bubbly. Stir about 1 cup of the hot mixture into the beaten egg; return to mixture skillet.
Cook and stir over medium heat until mixture is thickened, 1/2 minute.
Stir in cooked, chopped broccoli; set aside.
aucepan over high heat. Add broccoli, cover and cook until tender
Cook broccoli with bouillon cubes and water until just tender. Heat celery soup.
Pour hot soup over broccoli.
Garnish with cheese and pimento.
Serve at once.
Makes 6 servings.
Heat oven at 350\u00b0.
Cook broccoli as directed on package. Drain.
Spread in baking dish (13 x 9 x 2-inch).
Layer ham and cheese over broccoli.
Beat remaining ingredients with hand mixer until smooth.
Slowly pour over cheese.
Bake, uncovered, for 1 hour.
Makes 6 to 8 servings.
Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.
In 2-quart shallow casserole, arrange broccoli; top with turkey.
Combine soup, milk and pepper.
Pour over turkey.
Crush crackers coarsely.
Mix with cheese and paprika.
Sprinkle over turkey.
Bake at 450\u00b0 for 20 minutes, or until hot and bubbling. Serves 4. Can be doubled.
Cook broccoli according to package directions and drain.
Saute celery and onion until tender.
Heat soup and cheese together until cheese melts.
Mix all ingredients together and pour into 2-quart casserole.
Sprinkle bread crumbs on top and place in a 350\u00b0 oven.
Bake for 20 to 25 minutes or until bread crumbs are browned. Delicious!
Mix eggs, mayonnaise, onion flakes and cheese.
Set aside. Cook broccoli and drain.
Add all ingredients together.
Bake at 350\u00b0 for one hour.
This goes well with holiday meals; a family favorite!
In a medium bowl toss together the broccoli mixture with dressing (use more or less dressing to taste)
Add in dried cranberries, pistachio nuts; mix then season with salt and pepper.
Cover and chill until ready to serve.
Delicious!
In a medium glass salad bowl combine the broccoli florets, cauliflower florets with red onion slices (if using) cubed cheese, crumbled bacon and dried cranberries or raisins.
For the dressing; (add in dressing just before serving) in a bowl whisk the mayonnaise with sugar and wine vinegar together until smooth, season with black pepper.
Drizzle the dressing over the top of the salad; toss to combine with the vegetables.
Sprinkle the top with sliced almonds, then place the egg slices around the bowl.
Cook broccoli with bouillon cubes and water until just tender. Heat soup to boiling.
Pour over broccoli.
Garnish with cheese and pimiento.
Serve at once.
Cook broccoli until tender about 8 to 10 minutes. Drain. Blend soup and mayonnaise.
Place in 1 1/2 quart casserole. Squeeze lemon over broccoli.
Cover with soup, top with bread crumbs and drizzle with melted butter.
Bake for 20 minutes at 350\u00b0.
Melt butter; add flour.
Cook until thickens.
Add McKenzie blend and saute.
Add broccoli, chicken broth and water.
Cook 20 to 30 minutes.
Add milk, shrimp and seasoning to taste.
Cook 10 to 15 minutes.
Great holiday soup!!
Wash and chop the florets from the broccoli tossing in a bowl.
Fry bacon until crisp and crumble over the broccoli.
Sauce: Mix together and drizzle on the salad; serve.