If using fresh broccoli, precook it (but be careful not to overcook).
Prepare rice according to package instructions.
Put broccoli in buttered casserole dish.
Cover with rice; pour soup over rice, then cover with Cheez Whiz.
Bake at 350\u00b0 for 20 to 25 minutes.
Meanwhile, cut bread into bite-size pieces and fry in butter until crisp.
Put bread on top of casserole and bake for another 5 minutes.
Serves 6 to 8.
Cut up broccoli to make 6 cups.
In saucepan, cook broccoli in small amount of boiling salted water for 10 minutes; drain well. Mix broccoli with all ingredients except crackers.
Pour into 1 1/2-quart casserole dish.
Top with crushed crackers.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Boil frozen broccoli in salted water for 5 minutes or cook fresh broccoli.
Mix together eggs, mayonnaise, soup and onion. Mix well.
Add cheese and the broccoli.
Turn into 2 qt. casserole.
Sprinkle top with Ritz crackers.
Bake uncovered for 20 minutes in 400\u00b0 oven.
Mix ingredients well, except broccoli, cheese and 1/4 can onions.
If using fresh broccoli, clean, chop and steam a little. Put broccoli in greased baking dish.
Pour mixed ingredients over broccoli.
Bake at 350\u00b0 for 45 minutes.
Arrange cheese and remaining onions on top.
Bake until melts a little.
Mix together the crackers and melted oleo.
Line a greased casserole dish with half the butter crumb mixture.
Clean and chop the broccoli.
Cook until tender in salted water (for frozen broccoli cook according to directions); drain.
Put a layer of broccoli over crumb mixture.
Put a thin layer of Velveeta cheese slices over broccoli, another layer of broccoli, another layer of cheese.
Top all with remaining crumbs and bake, uncovered, at 350\u00b0 for 35 minutes.
Before assembling casserole, simmer chicken over low flame in large saucepan with water, a small onion, a stalk of celery, salt and pepper for 1 hour.
Cool; skin, bone and slice or break meat into pieces.
Steam frozen or fresh broccoli spears until tender-crisp and drain.
Mix together soup, mayonnaise, lemon juice, prepared mustard, curry powder and water chestnuts.
Steam fresh broccoli. Cut into small pieces.
Melt Velveeta cheese and milk. In casserole dish, place steamed broccoli. Pour melted cheese over.
Sprinkle Italian bread crumbs on top. Saute Ritz crackers (broken) up in butter. Sprinkle on top.
Cover and bake at 350\u00b0 for 20 minutes.
Cut turkey into 1-inch pieces.
Combine with broccoli and water.
Cover; microwave on High 9 to 11 minutes.
Combine other ingredients; add to turkey.
Microwave for 7 to 8 minutes. Sprinkle with paprika.
(I use cooked turkey or chicken and use cooked fresh broccoli, then just combine everything and microwave for 10 minutes.)
Cook broccoli in boiling water for 5 minutes.
Remove from heat.
Cut rice according to directions; set aside.
Saute onions in butter, using large saucepan.
Add the can of Cheddar cheese soup and stir.
Cut other cheese in and add to soup mixture; mix until all is melted.
Add mushrooms, juice and all.
Drain broccoli.
Add it with rice to the mixture and mix well.
Pour into baking dish.
Place onion rings on top or mix them in the mixture.
Bake in 350\u00b0 oven for 30 minutes or longer.
Combine first 5 ingredients; mix well and set aside.
If using fresh broccoli, cut into large chunks, boil or steam for 5 minutes and add to mixture.
Pour into greased 2-quart baking dish. Sprinkle with bread crumbs.
Bake at 350\u00b0 for 35 minutes.
Makes 6 servings.
Preheat oven to 350\u00b0.
Prepare fresh broccoli and cook until tender.
Melt Cheez Whiz and stir in 3/4 stick of margarine. Crush the package of Ritz crackers.
When broccoli is tender, pour broccoli into pie plate.
Pour Cheez Whiz and margarine mixture over the cooked broccoli.
Spread crushed crackers over the top and pour remaining margarine on top of crackers.
Place in oven and bake until golden brown.
Fresh broccoli gives the best taste.
I usually use the fresh broccoli.
If frozen broccoli is used, thaw broccoli in colander under hot tap water about 30 seconds.
In larger saucepan, cook and stir onion in butter, about 2 minutes.
Stir in flour.
Add broth, whipping cream and broccoli.
Heat and stir until mixture comes to a boil.
Cook and stir (1 minute if using frozen broccoli or 5 to 6 minutes for fresh broccoli), until tender.
Add cheese, lemon juice and pepper.
Heat until cheese melts.
Stir occasionally.
Cook broccoli until tender but not overcooked; drain well.
Place cooked broccoli into a pre-sprayed casserole dish.
Mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
Pour over the broccoli in the casserole dish.
Sprinkle desired amount of croutons over the top.
Top with remaining 1/2 cup shredded cheddar cheese.
Bake at 350 for 20 minutes.
You may substitute cauliflower for the broccoli.
I sometimes add cooked turkey, chicken or ham for a complete one dish meal.
Cook fresh broccoli in boiling, salted water until
side. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite
In a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender.
Transfer to a greased 1-1/2-qt. baking dish.
Top with 3/4 cup cheese.
In the same skillet, saute broccoli in the remaining butter for 1 minute.
Place over cheese and pour broth over all.
Cover and bake at 350\u00b0 for 25 minutes.
Uncover and sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted and vegetables are tender.
Season with salt and pepper.
Preheat oven to 375\u00b0.
Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice.
Place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20 to 30 minutes,
until bubbling.
Makes 6 to 8 servings.
Saute celery and onion in 1 tablespoon margarine.
Grease an oblong casserole dish (Pam spray or Crisco).
Pour all of the ingredients in, except bread crumbs or
Pepperidge Farm stuffing and 1/2 stick margarine.
Top with bread crumbs or stuffing and dot with margarine.
Bake at 375\u00b0 for 30 minutes. Delicious!!