norr(R) Rice Sides(TM) - Cheddar Broccoli, water and beans into same
In large skillet brown chicken breasts in margarine for 10 minutes.
Drain grease.
Add soup, broccoli, pepper and water. Bring to a boil.
Cover and reduce to simmer for 20 minutes, stirring occasionally.
Serve over white rice.
Garnish with tomatoes.
ater to a boil, add broccoli and allow to cook until
ver medium heat.
Add broccoli, salt and pepper, and cook
Melt 2 tablespoons margarine; stir in flour and salt.
Add milk gradually, mixing until smooth.
Cook until mixture boils, stirring constantly.
Add cheese, stirring until melted.
Mix in 1/4 cup corn flakes and corn.
Arrange broccoli in a 7 1/2 x 11 3/4-inch baking dish.
Pour cheese sauce over broccoli.
Toss remaining 1/2 cup crumbs with 2 tablespoons melted margarine.
Sprinkle crumb mixture over casserole.
Bake at 350\u00b0 for 30 minutes.
Makes 8 servings.
In saucepan over medium heat, heat water to boiling.
Add noodles and broccoli.
Return to boiling.
Reduce heat to low. Cover; simmer 5 minutes or until noodles and broccoli are tender, stirring occasionally to separate noodles.
Add 1 seasoning packet (reserve remaining seasoning packet for another use); drain off most of the liquid.
Stir in cheese soup, sour cream and pepper. Heat through, stirring occasionally.
Top with sweet red pepper if desired.
Makes 6 servings.
Preheat oven to 350\u00b0.
Melt 1/2 of the butter.
Stir in flour and salt.
Add milk gradually, mixing until smooth, stirring constantly.
Add cheese; stir until melted.
Mix 1/4 cup crumbs and all corn.
Arrange broccoli in a 12 x 8-inch baking dish. Pour cheese sauce over broccoli.
Toss remaining 1/2 of crumbs with rest of melted butter; sprinkle over casserole.
Bake for 20 to 30 minutes.
In 2-quart casserole, mix soup, milk, pepper and broccoli. Bake at 350\u00b0 for 25 minutes. Stir. Sprinkle onions over broccoli mixture. Bake 5 more minutes or until onions are golden.
norr(R) Rice Sides(TM) - Cheddar Broccoli. Bring to a boil, stir
In a large bowl, combine soup, cheese, milk, seasonings, celery, bell pepper, and broccoli, and mix well.
Pour into buttered 3 quart casserole dish, cover and bake at 325 degrees for 25 minutes.
Uncover, sprinkle onion rings over casserole and return to oven for 15 minutes, or until onion rings are golden.
Preheat the oven to 350 degrees F. Spray 9 by 13-inch casserole dish with Pam.
Put broccoli, garlic salt and pepper in a bag and toss.
Place in casserole dish and top with Cheddar Cheese.
Cover and bake for 20 minutes.
o boiling. Add noodles and broccoli.
Return to boiling.
Cut chicken tenders into small pieces and fry until golden brown; set aside.
In 3-quart saucepan over high heat, heat water to boiling.
Add noodles and broccoli.
Return to boiling.
Reduce heat to low.
Cover; cook 5 minutes or until noodles and broccoli are tender, stirring occasionally.
Stir in seasoning packets; drain off most of liquid.
Add cheese soup, sour cream, pepper and chicken.
Heat through, stirring occasionally.
In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in the bacon. Yield: 8 servings.
Cook broccoli until almost done.
Drain.
Put butter in until melted, then add bread crumbs and onions.
Put in casserole dish. Mix the two soups together and put on top.
Take a knife and cut down through the broccoli mixture.
Heat in 350\u00b0 oven until warm and blended.
In a large bowl combine broccoli, cheese, and onion.
In a separate bowl combine Miracle Whip, sugar, and vinegar; pour over broccoli mixture and toss to coat.
Refrigerate for at least 4 hours before serving.
rom heat.
Arrange the broccoli in a 12 X 7
Preheat oven to 350 degrees. In 1 1/2 quart casserole, combine cheddar cheese sauce and broccoli.
Evenly top with bread crumbs combined with butter.
Bake uncovered 20 minutes or until bread crumbs are golden and broccoli is tender.
Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock(R) Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.
In a 6 quart stockpot add butter, onion and celery and saute without brown the mixture. Add in the flour and combine the mixture. Pour in the half and half and when the roux is thickening add in the chicken broth and stirring at all time. Add in the rest of the ingredients and stirring the mixture and broccoli and taste the soup and re-season to taste.