s cooking, steam or cook broccoli according to package directions. I
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
Boil broccoli in salted water for 5 minutes; drain well.
Add soup, mayonnaise, egg, cheese, mushrooms, onion and pepper to taste to cooked broccoli.
Pour into baking dish; dot with butter. Top with crushed saltine or Ritz crackers.
Bake at 350\u00b0 for 30 minutes; longer if you double or triple recipe.
Note:
This recipe may be halved or quartered (each item) depending on size of your family.
Cook broccoli as directed on package; drain.
Combine soup, eggs, mayonnaise, onion and cheese.
Mix well.
Add broccoli. Pour into buttered casserole and bake in oven at 350\u00b0 until set. Remove from oven.
Cover with chips or crackers and bake until light brown.
Makes 4 to 6 servings.
Pierce broccoli package with fork.
Cook 7 to 9 minutes, rotating dish halfway through cooking time.
Rest 5 minutes.
Place drained broccoli in a glass casserole.
Gently stir in soup. Sprinkle chips and cheese on top.
Cook, covered, 2 to 3 minutes. Remove cover and cook an additional 2 minutes.
Serve immediately.
Preheat oven to 350\u00b0.
Cook broccoli according to package and drain.
Add cheese and 2 tablespoons margarine.
Stir until melted.
Add remaining margarine.
Pour into casserole.
Bake for 25 minutes.
Top with cracker crumbs and bake 5 minutes longer.
Cook broccoli until tender but not overcooked.
Drain and place in bottom of a casserole dish.
Top with sliced cheese, enough to cover the broccoli.
Make enough crumbs to cover the cheese.
Pat with margarine and bake until cheese melts.
Cook broccoli; drain.
Do not overcook.
Arrange broccoli, butt to butt ends, in greased oblong casserole.
Combine remaining ingredients; pour over broccoli.
Sprinkle with Parmesan cheese. Bake at 350\u00b0 for 30 minutes, uncovered.
In ungreased 2-quart casserole, place chopped broccoli and water chestnuts.
Cover with cream of chicken soup.
Mix bread crumbs, Parmesan cheese and butter; sprinkle on top of soup.
Bake uncovered for one hour at 350\u00b0.
Cook the beef Rice-A-Roni to directions and cook the broccoli to directions, drained. Then in a casserole dish add the Rice-A-Roni, broccoli, Cheez Whiz, cream of mushroom soup and water chestnuts; stir together until well mixed.
Then cook in the oven at 350\u00b0 for about 20 to 30 minutes until it looks golden brown on top.
Cook broccoli until tender; drain. Put in greased casserole dish. Cover broccoli with slices of Velveeta cheese. Melt margarine. Add 1 package crushed Ritz crackers to melted margarine. Put on top and bake at 350\u00b0 to 375\u00b0 until brown.
Cook the broccoli.
Add to the cooked rice.
Saute the onion in margarine.
Add the soup.
Place one layer of broccoli and rice in casserole.
Place 4 slices of cheese on this.
Repeat this and pour the soup mix over this.
Bake at 350\u00b0 for 25 to 30 minutes or until hot and bubbly.
In a two-quart casserole dish, place the broccoli and drained slices of water chestnuts (cut thin).
Cover with soup.
Mix bread crumbs, cheese and butter.
Sprinkle on top of soup and bake, uncovered, for 1 hour.
Oil a 1 1/2-quart casserole dish.
Mix all ingredients in the casserole, except cheese.
Top with cheese.
Bake, uncovered, for 20 to 25 minutes at 350\u00b0.
Reheats well.
Cook broccoli spears and drain.
Chop spears and place in casserole dish.
Mix together the soups and milk and pour over the broccoli.
Mix and top with layer of stuffing mix.
Bake covered at 350\u00b0 for 30 minutes.
Cook broccoli and rice according to package directions.
Mix soup with broccoli and rice.
Place in a baking dish.
Top with cheese. Bake at 350\u00b0 for 30 minutes.
Serves 4 to 6.
Combine; pour into greased casserole.
Sprinkle with 3/4 cup herb stuffing.
Bake at 350\u00b0 for 20 minutes.
Mix all ingredients together in a large casserole.
Bake 1 hour at 350\u00b0.
Melt margarine (not butter).
Melt Velveeta cheese.
Lightly cook chopped broccoli.
Mix all and put into casserole.