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.
For chilled soup, partially thaw broccoli.
Break in small chunks.
Place in blender with 1/2 cup of the milk.
Blend until broccoli is very fine.
Add remaining milk and next 6 ingredients. Blend until smooth, 45 to 60 seconds.
Chill thoroughly.
If you wish for heated broccoli soup, cook the frozen broccoli.
Heat with other ingredients on low heat, but do not let scorch.
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.
e careful not to have soup at a heavy boil or
an. Sprinkle with remaining cheese.
Bake for 25 mins, until toothpick
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
In a 9 inch pie plate or 2 quart oblong baking dish, arrange broccoli and turkey. In a small bowl, combine soup and milk, pour over broccoli and turkey
Sprinkle cheddar cheese over soup mixture. In cup, combine bread crumbs and butter, sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Garish with grapes, parsley and bread sticks if desired.
hrow the unopened bag of broccoli in the microwave, and cook
In 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and chicken.
In small bowl, combine soup and milk.
Pour over broccoli and chicken. Sprinkle cheese over soup mixture.
In cup, combine bread crumbs and margarine.
Sprinkle over cheese. Bake at 450\u00b0 for 20 minutes or until hot and bubbly.
Cook Knox soup mix as directed in a large saucepan.
Add frozen broccoli cuts.
Mix in Campbell's soup and 1 can of milk. Simmer for 15 minutes.
Add cheese and serve.
Preheat oven to 350.
Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and mix well.
Gently mix cheese-broccoli mixture into cooked, drained rice.
Pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes.
Sprinkle reserved 1/4 cup cheese on top during the last 5 minute of baking.
Preheat oven to 450 degrees.
In 2 quart shallow baking dish, arrange broccoli.
Top with fish.
In small bowl mix soup and milk and pour over fish.
Sprinkle cheese over soup mixture.
Mix bread crumbs, margarine and paprika and sprinkle over cheese.
Bake for 20 minutes or until fish flakes easily when tested with fork.
In a 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and chicken.
In small bowl, combine soup and milk; pour over broccoli and chicken.
Sprinkle cheese over soup mixture.
In a cup combine bread crumbs and margarine.
Sprinkle over cheese. Bake at 450\u00b0 for 20 minutes or until hot and bubbly.
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.
Cook broccoli pieces for about half of the time indicated on the package directions; drain.
Combine the soup, onion, lemon juice and mayonnaise; mix well.
In a casserole dish layer the broccoli, soup mixture and grated cheese; repeat layers.
Combine the melted margarine with the stuffing mix.
Sprinkle this over the casserole.
Bake at 350\u00b0 for 20 minutes, covered.
Uncover and bake for an additional 10 minutes.
Combine vegetables and water in large pan; simmer for 15 minutes.
Leave in liquid.
Add soup, milk, margarine and cheese. Heat until cheese melts.
Saute celery and onion until tender in hot oil.
Combine soup and milk and stir into celery/onion mixture.
Stir in cheese, broccoli and rice until cheese is melted.
Pour into 10 x 6-inch baking dish and sprinkle with paprika.
Bake in preheated 350\u00b0 oven for 30 minutes or until heated throughout.
Cook celery and onion until crisp in vegetable oil.
Combine soup and milk.
Stir in celery and onion mixture, cheese, broccoli and rice.
Pour into 10 x 6-inch baking dish.
Bake in 350\u00b0 oven for 30 minutes.
In baking dish, arrange broccoli and chicken.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle cheese over soup mixture.
In cup, combine bread crumbs and margarine; sprinkle over cheese.
Bake at 450\u00b0 for 20 minutes.
Cook broth, onion, potatoes, celery and broccoli for 10 minutes.
Add mushrooms, soup and water.
Heat again and add 1 pound Velveeta cheese.
This freezes well.