br>Chop 2 cups frozen broccoli florets into small pieces, you
Defrost broccoli, drain.
Combine broccoli, butter, rice and cheese.
Combine egg, milk, spices and onion.
Stir into broccoli. Pour mixture into a 1 1/2-quart souffle dish.
Cover with plastic wrap.
Microwave on 70% power 10 to 12 minutes.
Allow to stand 5 minutes before serving.
Serves 4 to 6.
Cook white rice according to package directions.
Spread rice on bottom of ungreased casserole dish.
Place chicken breasts on top of rice.
Pour can of broccoli-cheese soup over chicken and rice.
Cover and bake for 1 hour at 350\u00b0 or until chicken is done.
Brown onion in
butter.
Add
cream of chicken soup and milk. Stir until well
blended.
Add
it to broccoli and rice in casserole dish
and
stir
well.
Sprinkle Velveeta on top. Bake 20 to 30 minutes at 350\u00b0.
Dice chicken and brown in butter.
Pour broccoli cheese soup over chicken.
Simmer for 20 minutes.
Pour over cooked white rice.
Combine salsa and dressing in a mixing bowl.
Cook Green Giant(R) Broccoli & Cheese Veggie TotsTM according to package directions.
Serve dip with hot Green Giant(R) Broccoli & Cheese Veggie TotsTM.
cup of the Parmesan cheese, the melted butter, and the
team broccoli florets.
Cook riced cauliflower.
Melt neufchatel cheese in
hicken soup and velveeta cheese, stir until cheese is melted.
Remove
b>broccoli until thawed, then drain well. Let cool.
Cook wild rice
In saucepan melt oleo; add to this the Cheez Whiz and mix thoroughly.
Put in casserole the broccoli and rice.
Pour cheese mixture over this and combine.
Bake at 350\u00b0 for 30 minutes or microwave on High for 7 minutes.
This recipe doubles nicely.
Preheat oven to 350 degrees.
Saute onion in oleo until tender.
Add soup, cheese, rice and broccoli.
Pour into greased casserole and bake for 30 minutes.
If desired, add topping of mixture of ritz crackers and butter.
mall).
Boil broccoli till tender; drain.
Boil rice. (You can
Cook broccoli according to directions on package.
Drain. Cook rice in water and 1/2 teaspoon salt.
Combine rice, broccoli, sugar and celery.
Saute onion in margarine; add to broccoli and rice mixture.
Stir in 1/4 teaspoon salt, pepper and mushroom soup.
Add 3/4 cup of grated cheese.
Pour into baking dish.
Top with remaining cheese.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
Cook broccoli and rice separately.
Saute onion and celery in butter.
Add soup and water.
Add cheese and seasonings and stir until cheese is melted.
Add rice and broccoli and bake at 350\u00b0 for 15 minutes or until warm.
In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted.
Add broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.
Prepare rice according to package directions.
Also prepare broccoli to package directions.
Put rice and broccoli in a 13 x 9-inch baking/casserole dish.
Melt cheese and milk in saucepan or microwave.
Pour over broccoli and rice and salt and pepper to taste.
Sprinkle bread crumbs over top and bake at 350\u00b0 for 15 to 20 minutes until top is golden.
Cook broccoli 10 minutes and drain.
Cook rice (not Minute rice).
Saute onion in margarine until tender, but not brown. Combine broccoli, rice and onion.
Dilute soup with milk and pour over broccoli and rice mixture.
Bake about 20 minutes at 350\u00b0. Sprinkle with cheese last 10 minutes.
Serves 6.
Cook rice until fluffy.
In a casserole dish, arrange the broccoli and rice in layers.
Start with a layer of broccoli, then a layer of rice and so forth.
Cover each layer with the Cheddar cheese sauce.
Steam broccoli.
Cook rice.
Mix broccoli and rice together. Saute onion in butter.
Add soup, onion, sour cream and part of cheese to broccoli mixture.
Mix well.
Pour into a 9 x 13-inch casserole dish; top with cheese and crackers.
Bake at 350\u00b0 for 20 to 30 minutes.