Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Boil water with can of broccoli soup.
Stir in chicken pieces. Add butter.
Let boil.
Add cooked rice.
To make it thicker, lessen butter and water.
Can pour over rice, if desired.
Makes a nice pot of soup.
Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Slightly pound cutlets.
Defrost broccoli; cook rice.
Place a layer of rice on cutlet.
Place 1 to 2 spears of broccoli on top of rice.
Roll cutlet closed and dip in seasoned bread crumbs. Close cutlet with toothpick.
Pour cream of broccoli soup over stuffed cutlets and bake at 375\u00b0 to 400\u00b0 for 20 to 25 minutes. Recipe serves 4 people.
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
e careful not to have soup at a heavy boil or
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Cook broccoli and drain.
Combine soup, milk, soy sauce and pepper. In 10 x 6-inch baking dish, layer 1/2 of the broccoli, 1/2 the soup mixture and 1/2 can of the onions.
Top with the remaining broccoli and soup mixture.
Bake at 350\u00b0 for 25 minutes. Top with remaining onions.
Bake 5 minutes.
May be microwaved, covered, 8 minutes.
Turn half through.
Top with onions.
Return to microwave, uncovered, 1 minute.
Cook broccoli just until tender; drain.
Saute chopped onion in butter.
Mix remaining ingredients together with broccoli and onion.
Season to taste with pepper and salt (soups are salty; taste before adding more).
May be heated in a slow cooker until served.
Very good!
Combine soup, milk and soy sauce.
In 10 x 6-inch pan, layer 1/2 broccoli, 1/2 soup mixture and 1/2 onions.
Top with remaining broccoli and soup mixture.
Bake at 350\u00b0 for 25 minutes.
Top with remaining onions.
Bake 5 minutes.
Makes 6 servings.
Cook broccoli in chicken broth.
When done, add dry chicken soup mix.
Cut cheese into chunks and add.
Let cook on low heat until cheese melts.
Add the half and half to soup.
In 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper.
Stir in broccoli and half of the onions.
Cut broccoli in small pieces, cook and drain.
In a 1 1/2-quart casserole dish, mix soup, milk, soy sauce and pepper. Stir in cooked broccoli and 1/2 can of onions.
Combine soup, milk, soy sauce and pepper.
In 10 x 6-inch baking dish, layer 1/2 of the broccoli, 1/2 the soup mixture and 1/2 can of the onions.
Top with remaining broccoli and soup mixture.
Bake at 350\u00b0 for 25 minutes.
Top with remaining onions; bake 5 minutes.
Or cover with wax paper and microwave on High 8 minutes, rotating dish halfway through heating.
Top with remaining onions.
Microwave, uncovered, 1 minute.
Makes 6 servings.
Combine water, butter, broccoli that has been chopped, onion and pepper in a 3-quart saucepan. Bring to a boil.
Reduce heat. Cover and simmer 10 minutes. Stir in soup, then milk and cheese last.
Heat, stirring occasionally, until cheese melts and serving temperature is reached.
Do not boil.
Combine soup, milk, soy sauce and pepper.
In 10 x 6-inch baking dish, layer 1/2 of the broccoli, 1/2 of the soup mixture and 1/2 can of the onions.
Top with remaining broccoli and soup mixture.
Bake at 350\u00b0 for 25 minutes.
Top with remaining onions; bake 5 minutes.
Cook broccoli as directed.
Drain and add soup, milk and butter.
Simmer.
Add shredded cheese, melt and serve.
Precook broccoli according to pkg. directions. Saute onion in butter; add cheese and let melt. Add soups and milk (use soup can to measure milk). Keep stirring to prevent sticking. Add cooked broccoli. Serve with crackers.
In large saucepan simmer chopped onion in a small amount of water.
Add milk, soup and frozen broccoli.
Cook together over low heat until warm.
Add Velveeta cheese and stir until melted.
Cook broccoli in water until tender.
Do not drain.
Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish).
Stir in cheese if using.
For Vegetarian do not use Cream of Chicken.