Cook broccoli in water or microwave until tender-crisp. Finely chop in a food processor or chopper.
Bring the chicken broth, onion flakes and rosemary to a boil.
Add the chopped broccoli.
Mix some of the milk with the flour until smooth. Gradually add flour and milk mixture to the broth mixture.
Slowly add the remaining milk and heat until flavors are blended.
(For a more colorful soup, use a package of broccoli, cauliflower and carrot mix.
For more chicken flavor, add a chicken bouillon cube.)
Cook broccoli according to the directions on box.
Cook rice as directed on box.
Melt butter in large pan and put the diced onion in pan. Cook about 2 or 3 minutes.
Add the Cheez Whiz, milk, salt, soup and rice, stirring until Cheez Whiz is melted. Drain water from broccoli and add the broccoli to the mixture, stirring up well. Put it in a casserole dish and bake at 325\u00b0 for 30 minutes. Can be cooked in microwave, if desired, for approximately 15 to 20 minutes.
Cook stalkless broccoli in small amount of water 10 or 12 minutes, just until tender.
Saute onion and mushrooms in 2 tablespoons of margarine.
Combine and add mushroom soup (undiluted).
Pour into casserole dish.
Sprinkle with cracker crumbs.
Sprinkle with margarine.
Bake until it cooks thoroughly. Do not overcook broccoli.
Heat oil over medium heat.
Add broccoli and garlic; saute 3 to 4 minutes or until broccoli is tender.
Stir in water, bouillon cubes and red pepper.
Cook 2 minutes or until bouillon cubes are dissolved.
Add pasta and toss to coat.
Cook broccoli according to package directions, just until thawed.
Place broccoli and sauce in blender and process until finely chopped.
Cook onion in butter until tender.
Stir in flour until smooth.
Add milk gradually and cook and stir until thickened.
Add salt, pepper, garlic salt and chicken bouillon. Add broccoli and simmer until heated through.
Makes about 8 cups.
Prepare both according to directions. Increase milk in macaroni and cheese to 3/4 cup. Mix in casserole dish. Bake 20 minutes at 300\u00b0. Serve. Good, quick and easy!
Prepare broccoli as instructed. Saute onion in bacon drippings. Mix all other ingredients together using hot rice to melt cheese. Bake at 350\u00b0 for 30 minutes.
Boil broccoli until half done.
Pour into colander and drain for 10 minutes.
Return broccoli to pot.
Add margarine, salt, pepper and cheese.
Heat over very low fire until all cheese is melted.
Serve immediately or can be reheated to serve later.
Cook broccoli as directed on package and drain.
Place in flat baking dish.
Spread butter over top of broccoli and sprinkle with the cheese.
Place under broiler until cheese melts.
Serve.
Cook broccoli according to package directions; drain.
Place in casserole.
Combine soup, eggs, cheese, onion and mayonnaise; pour over broccoli.
Sprinkle with stuffing mix; dot with butter. Bake in preheated 350\u00b0 oven for 25 to 30 minutes.
Yields 5 to 6 servings.
Saute onion and green pepper in butter in skillet.
Add rice, Cheez Whiz, milk and soup, stirring constantly until Cheez Whiz is melted.
Thaw broccoli, place in casserole dish.
Spoon sauce over broccoli.
Bake at 325\u00b0
for 30 minutes.
Yields 6 servings.
Cut broccoli in small pieces using the more tender parts of the stems, also.
Place in deep saucepan. Cover broccoli with water. Bring to a boil. Turn flame down to simmer. Add bouillon cubes. Stir flour and milk together, then add to pan. Add 1/8 teaspoon pepper and stir while adding shredded Cheddar cheese. Stir until melted. Serve.
Serves 6.
Thaw and drain broccoli. Add rice, milk and cheese and mix well. Pour into casserole dish and cover generously with bread crumbs. Bake at 350 degrees for 40 minutes. Makes 6 servings and may be frozen.
Cook broccoli; drain well.
Stir in remaining ingredients. Cook over medium heat, stirring constantly until heated.
Let broccoli and cauliflower thaw if frozen and saute in butter.
Add soups, salt and pepper, milk and water.
Bring to a boil then simmer over low heat for approximately 30 minutes.
Cook broccoli according to package directions, omitting salt; drain well.
Stir in remaining ingredients.
Cook over medium heat, stirring constantly, until thoroughly heated.
Yields 4 cups.
Combine soup and sour cream with broccoli, pimento and celery. Pour mixture into baking dish and top with cup of Cheddar cheese. Bake for 25 minutes at 350\u00b0.
Preheat oven to 350\u00b0F.
In a microwave safe bowl place butter, Velveeta cheese, cream of mushroom soup, garlic powder and pepper.
Heat in 1 minute increments. Stir well between heatings until all ingredients are combined.
Combine broccoli florets and sauce.
Place in an oven safe casserole dish.
Sprinkle crushed crackers on top.
Bake at 350\u00b0F for 45 minutes or until heated through and the cracker crumbs are golden and crispy.
Preheat oven to 400*. Lightly butter a 9\" deep dish glass pie plate.
Whisk eggs until blended. Whisk in the flour, milk, mustard, salt & pepper.
Stir in the crackers and 3/4 cup cheddar cheese. Pour into the prepared pie plate.
Sprinkle broccoli over, pressing into filling to submerge.
Arrange the tomatoes cut side up on top and sprinkle with 1/4 cup cheddar cheese.
Bake @ 400* for 30 minutes, until golden and knife inserted in middle comes out clean. Let stand 5 minutes before cutting.
Boil broccoli with onion, salt and pepper.
Drain.
Add cubed Velveeta.
Simmer until cheese has melted.