Peel and slice potatoes.
Boil potatoes until done.
While potatoes are cooking, add salt and pepper to taste.
In another pot, mix broccoli and cheese soup with 1/4 cup of mix and stir until creamy.
Add a little more milk if needed to keep the soup from getting thick.
Keep it a little loose and creamy.
Pour potatoes in casserole dish and pour mixture on top.
Put in oven for 30 minutes.
Preheat oven to 425 degrees and boil water.
In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Sprinkle crumbled bacon onto precooked pie crust.
Combine broccoli and cheese with rest of the ingredients and mix well. Pour into crust and bake at 425\u00b0 for 30 minutes or until done.
In an 11 x 13-inch pan, place chicken pieces.
Add rice to cover evenly.
In separate bowl, mix broccoli and cheese sauce, milk, water and butter until well blended.
Pour mixture over chicken and rice.
Bake at 400\u00b0 for 40 minutes.
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
This easy recipe freezes well if prepared with cooked potatoes and reheated in
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
Cook broccoli.
Melt Velveeta and 1 stick of margarine together.
Pour broccoli and cheese mixture in an 8 1/2 x 9-inch pan.
Crumble 25 Ritz crackers and add 1/2 stick margarine; spread over broccoli and cheese.
Bake at 375\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Grease pie pan with nonstick cooking spray.
Line bottom of pan with broccoli.
Sprinkle Cheddar cheese over broccoli.
Mix remaining ingredients well and pour over broccoli and cheese.
Bake for 1/2 hour.
Cook shells and cheese. Thaw broccoli and cheese mix and celery soup.
Mix all ingredients together and put in casserole dish.
Sprinkle shredded cheese on top.
Bake until brown and bubbling at 400\u00b0.
Preheat oven to 300\u00b0.
Cook broccoli as directed.
Drain well. Cut up Velveeta into cubes.
Mix broccoli and cheese well in pan until cheese is melted (on low heat).
Pour into casserole dish. Put a thin layer of cracker crumbs over entire casserole.
Mix lemon juice and melted butter.
Pour evenly over crackers.
Allow a few minutes for the butter to be absorbed.
Bake until topping turns light brown or crusty (approximately 15 minutes).
Serves 8 to 10.
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until hot.
br>To prepare Broccoli stuffing combine broccoli, miracle whip, parmesan and mozzarella cheeses
For Filling:
Beat eggs and cream; add broccoli and cheese (Cheddar).
Pour into pie shell (prebaked.
Bake pie shell for about 8 minutes before adding filling.)
Top with Mozzarella cheese.
Bake at 350\u00b0 for about 40 minutes or until lightly browned and set.
In microwave melt Velveeta cheese and 1 stick of butter in microwave-safe bowl.
Meanwhile, cook broccoli according to package directions.
Drain well.
Put cooked broccoli in an oblong baking pan.
Stir Velveeta and cheese until well blended.
Pour over broccoli.
Melt second stick of butter; crush Ritz crackers into the butter.
Stir until well coated.
Sprinkle on top of broccoli and cheese.
Cook at 350\u00b0 for 45 minutes.
Cook onion in butter until soft.
Cook broccoli and cheese according to directions on package.
Mix Jiffy cornbread mix, eggs, onion, butter, cheese and Green Giant broccoli and cheese. Pour into heated and greased cast-iron skillet and bake about 35 to 40 minutes at 350\u00b0.
Prepare broccoli and drain.
Melt the butter.
Mix broccoli and Velveeta cheese together. Crumble the Ritz crackers and sprinkle over top of the broccoli and cheese.
Cover the casserole with the melted butter. Cook at 350\u00b0 for about 20 to 30 minutes.
Cook broccoli per package directions.
Add Velveeta and 1 stick margarine to the broccoli.
Crumble crackers and mix with 1 stick melted margarine.
Spray 9x12 pan and pour broccoli and cheese on the bottom, top with crackers, and bake to warm at 350 for 15-20 minutes.
Cook broccoli and rice by directions.
Pour into large bowl and add all remaining ingredients except cheese.
Mix thoroughly and pour into 9 x 13-inch pan.
Top with cheese and bake at 350\u00b0 for 30 to 40 minutes.
Partially cook the broccoli. Set aside and drain.
Mix together the eggs, soup, mushrooms and cheese.
Layer broccoli and cheese mixture and end with cheese on top.
Bake 40 to 45 minutes.