CHEESE BROCCOLI

Lenora Kish

 

1-10 oz. pkg. chopped broccoli, cooked and drained

1/2 cup mushroom soup

1/2 cup sharp cheddar cheese, grated

1 egg, beaten

1/2 cup mayonnaise

1 Tbsp. grated onion salt and pepper

 

Mix all ingredients and put in casserole dish. Sprinkle crushed cheese crackers on top. Bake at 400 degrees for 40 mins.

 

BROCCOLI-RICE CASSEROLE

Debbie Dobyns

 

2 cups Minute Rice, cooked according to box

2 pkgs. frozen chopped broccoli, cooked according

   to pkg. directions

1/2 cup chopped onions

      1/2 cup chopped celery

      2 Tbsp. butter

      1 can cream of mushroom soup

      1 sm. jar Cheez Whiz

      Bread crumbs

 

Sauté onion and celery in butter.  Add cooked rice and broccoli. Stir together. Add soup and Cheeze Whiz and stir until will mixed. Turn into large buttered casserole dish.  Sprinkle with bread crumbs.  Bake in 350 degree oven 30 mins., covered, and 15 mins., uncovered. Can be made ahead and frozen.

 

BROCCOLI SUPREME

Joyce Waters

1 slightly beaten egg

10 oz. pkg. frozen chopped broccoli, thawed

1 small can cream style corn

1 Tbsp. grated onion

1/4 tsp. salt and dash pepper

3 Tbsp. butter or margarine

1 or 1 1/2 cups Pepperidge Farm Herb stuffing mix

 

Mix first five ingredients together. Melt butter and mix with stuffing. Add most of the stuffing to the mixture, and save the rest to use as topping. Bake at 350 degrees for

35-40 mins.                             

 

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