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.
In a saucepan boil broccoli florets in salted water for 4 minutes and drain. Place in the bottom of a 2 quart casserole dish.
Melt butter and then blend in flour. Stir milk in slowly. Add velveeta cheese and stir until cheese is melted. Pour over broccoli.
Mix herb croutons with butter and water. Sprinkle on top of casserole.
Bake in a 350 degree oven for 25 to 30 minutes.
Enjoy!
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.)
Combine thawed and drained broccoli and next 4 ingredients. Spoon into a lightly greased 2-quart shallow casserole; sprinkle with stuffing mix.
Bake at 350\u00b0 for 30 minutes.
Yield: 6 to 8 servings.
Follow directions to cook broccoli.
Place cooked broccoli in casserole dish.
Combine soup and milk and pour mixture over broccoli.
Place cheese slices over broccoli to completely cover it.
Crush crackers and combine with butter or margarine; fold this together until mixed thoroughly.
Sprinkle cracker mixture over cheese to cover complete dish.
Bake, uncovered, in 350\u00b0 oven for 35 to 45 minutes.
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.
In 2-quart casserole, combine margarine, celery and onions. Cover.
Microwave at 100% (High) 3 to 3 1/2 minutes or until tender, stirring once.
Add all remaining ingredients to casserole, blending well.
Cover.
Sit casserole on inverted dish in oven and microwave at High for 10 minutes.
Rotate dish 1/4 turn.
Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.
Preheat oven to 350 degrees.
Steam broccoli for 10 minutes.
Cook celery and onion in butter over medium low heat for 10 minutes.
Combine broccoli and celery and onion mixture.
Heat soup and Velveeta in saucepan over low heat until cheese melts.
Pour over broccoli mixture.
Stir in garlic salt and pepper.
Place in greased 2 quart casserole dish.
Bake for 30 minutes.
Top with grated cheese and bake another 5 minutes.
Preheat oven to 350\u00b0.
Cook the broccoli until tender-crisp; drain very well.
Put in a greased 2-quart casserole.
Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon.
Bake for 20-30 minutes, until bubbly.
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.
Preheat oven to 350\u00b0.
Thaw chopped broccoli slightly and break into small pieces.
In medium-sized bowl, combine broccoli, soup, egg, onion, sauce, mayonnaise and cheese.
Mix well and pour into square or medium oblong casserole dish.
Crumble enough Ritz crackers to cover mixture (approximately 25 to 30) and dot with margarine.
Bake in 350\u00b0 oven for 30 minutes.
Serves 6 to 8.
Cook broccoli by package directions; drain and set aside. Combine rice, soup, milk, cheese, salt and pepper.
Heat until cheese is melted and ingredients are well blended, then add onion, celery, water chestnuts and broccoli.
Stir thoroughly.
Place in a lightly greased 10 x 6 x 2-inch baking dish and heat in a 350\u00b0 oven for about 30 minutes.
Fifteen minutes before removing from oven, cover top with finely crushed cracker crumbs.
Grease lightly a square baking dish, 8 x 8 x 2-inches.
Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs well with hand beater 1 minute.
Pour over broccoli.
Sprinkle with Parmesan cheese. Bake at 350\u00b0 for 30 minutes.
Let cool 5 minutes before serving.
Makes 6 to 8 servings.
Combine broccoli with eggs, cream of mushroom soup, cheese and mayonnaise.
Spoon into a lightly greased 2-quart shallow casserole dish.
Sprinkle with stuffing mix.
Bake at 350\u00b0 for 30 minutes or until set.
Yields 6 to 8 servings.
Wash and trim broccoli; cut stalks into spears.
Cook broccoli, covered in a small amount of boiling unsalted water about 10 minutes or until crisp-tender.
Drain.
Heat oven to 350\u00b0.
Grease lightly square baking dish, 8 x 8 x 2-inch.
Spread broccoli in dish.
Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater 1 minute.
Pour over broccoli.
Arrange tomato slices on top; sprinkle with Parmesan cheese.
Bake until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes.
Cool 5 minutes. Makes 6 to 8 servings.
cook broccoli until it comes apart and color is nice and green, drain.
Arrange in a 9x9 or 8x8 greased pan.
Top with cubed cheese.
Melt the butter, add a couple drops of worcestershire sauce, crush the ritz crackers and add.
Sprinkle over the casserole.
Bake 325- 45min.
Place broccoli in 10 x 6 x 2-inch dish.
Blend soup, milk and cheese.
Pour over broccoli.
Melt oleo and mix with crumbs.
Top over broccoli and bake at 350\u00b0 for 30 minutes.
Cut broccoli into spears.
Cook until crisp.
Drain. Meanwhile, combine beaten eggs, cottage cheese, Cheddar cheese, onion, Worcestershire sauce, salt and pepper in a bowl.
Prepare stuffing mix as directed on package, using only 3 Tbsp margarine.
Set aside.
Mix remaining ingredients in 2 quart casserole dish; top with stuffing.
Bake at 350 degrees for 30 minutes.
Serves 8.