Drain thawed broccoli by pressing through a strainer.<
Steam broccoli and drain.
Put half of it into a casserole dish.
Beat 1 egg until light, add undiluted mushroom soup and mayonnaise; mix well.
Pour 1/2 of this mixture over broccoli in the casserole and also half of the grated cheese.
Repeat with layers of broccoli mixture and cheese.
Melt 1/4 cup butter.
Mix with crumbled crackers and sprinkle over entire casserole.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Recipe can be doubled.
ust tender. Drain. Cook the broccoli in a saucepan of boiling
baking sheets.
Cook broccoli according to package directions; drain
In a saute pan, onion and celery in butter until soft.
In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
In large casserole dish, combine rice, broccoli, and soup mixture. Stir in onion and celery. Bake at 350\u00b0F for 30 minutes.
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.
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
uart baking dish.
Arrange broccoli down center.
Sprinkle with
Cook broccoli just until it is tender; drain.
Mix cheese soup and milk in a saucepan; bring just to a boil, stirring constantly. Mix well.
Butter glass Pyrex dish.
Arrange broccoli in dish. Pour cheese soup on broccoli.
Make sure broccoli is covered. Place slices of cheese on top of broccoli.
Cook at 350\u00b0 until bubbly and sliced cheese just starts to brown.
ook 5 minutes. Add the broccoli and cook, stirring occasionally, until
Wash and cut the broccoli into bite size pieces. Place
br>Now barely cook the broccoli by pouring 3/4 cup
Cook broccoli and onion together for 5 minutes.
In saucepan, melt butter or margarine and mix in flour, salt, pepper and milk. Cook and stir until bubbly.
Blend in cream cheese until smooth. Place broccoli and onion mix in 1 1/2-quart casserole dish.
Pour cream cheese mixture on top of broccoli.
Sprinkle grated cheese on top.
Bake in preheated 350\u00b0 oven for 30 to 35 minutes. (This is my favorite of all broccoli casseroles.)
Pull broccoli into bite size pieces; peel stem and slice. Combine all ingredients in large bowl, using enough mayonnaise (not salad dressing) to hold mixture together.
Cover and refrigerate several hours before serving.
Beat sour cream, cottage cheese, Bisquick, margarine and eggs. Spread broccoli in an 8 x 8-inch dish.
Pour over broccoli. Arrange tomato on top; sprinkle cheese over top.
Bake at 350\u00b0 for 30 minutes or until brown and knife comes out clean.
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.
Cook broccoli as directed on box until barely tender.
Drain well. Stir soup and sour cream together.
Add broccoli, ham and rice.
Put in 1 1/2-quart casserole dish.
Moisten stuffing mix with water and spread over the top.
Bake at 350\u00b0 for 30 to 35 minutes.
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.
Cook broccoli according to package directions; drain and place in a bowl.
Add the remaining ingredients; mix well.
Shape into 1-inch balls.
Place in a greased 15-inch x 10-inch x 1-inch baking pan.
Bake at 350\u00b0 for 11 to 12 minutes or until golden brown. Place remaining in a single layer in a freezer container and freeze for up to 1 month.
Yield about 5 dozen.
Prepare rice per package directions and chill for one hour. Cook and drain broccoli and chill for 1 hour.
Gently toss rice, broccoli and shredded cheese.
Stir in meat, sour cream and mayonnaise.
Lightly pepper and salt.
Garnish with croutons. Chill for one hour or overnight.
Yield:
4 servings.