Broccoli Supreme Recipes

Steps:

• In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

Steps:

• In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. , Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds.

Steps:

• Place broccoli and a small amount of water in a saucepan; cover and cook until crisp-tender, about 8-10 minutes. , In a small skillet, melt butter. Add bread crumbs and toss to coat. Cook and stir over medium heat until warmed, about 1 minute. Remove from the heat and stir in egg. , Drain broccoli; season with salt and pepper. Sprinkle with crumb topping.

Steps:

• 1. In mixing bowl, combine egg, broccoli, cream style corn, onion, salt & pepper.
• 2. In small sauce pan, melt butter then add herb seasoned stuffing mix. Add 3/4 cup of it to broccoli mixture. Put into ungreased 1 qt. casserole dish.
• 3. Sprinkle with remaining 1/4 cup stuffing mix. Bake uncovered at 350 for 35 to 40 mins.

Steps:

• Saute onions, celery, and broccoli in butter.
• Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese.
• Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese.
• Bake in preheated oven at 350 degrees for 1 hour.

Steps:

• Wash the broccoli and cut the florets into bite sized pieces.
• Combine broccoli with the cheese in a large bowl.
• Add the green onions and toss well.
• In a small bowl whisk together the mayo, sugar, vinegar and cayenne.
• Pour over the broccoli mixture and stir well.
• Cover and refrigerate overnight.
• Just before serving stir in half the bacon and sprinkle the other half on top.

Steps:

• Cook onion and broccoli in boiling water for 8 minutes. Drain and put in a large casserole dish.
• Melt 2 tbsp butter over low heat. Add flour, salt & pepper. Add milk, stirring until thick and bubbly. Add the cream cheese, stirring until melted. Pour sauce over veggies. Sprinkle grated cheese over top.
• Cover and bake at 350 degrees for 30 minutes. While cooking, melt 2 tbsp butter and mix with the breadcrumbs.
• After 30 minutes, add the breadcrumbs to the casserole and bake uncovered for another 30 minutes.

Steps:

• In a large bowl, combine all of the ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until rice is tender.

Steps:

• Cook broccoli, 5 minutes, drain and set aside. Saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside.
• Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add salt, pepper and cheese; stir until cheese melts. Stir in mushroom mixture.
• Place broccoli in a lightly greased 1 1/2 quart casserole. Top with sauce, and bake at 350 for 25 minutes. Serve over rice; sprinkle with soy sauce.

Steps:

• Stir together first 6 ingredients and set aside.
• Heat cooking oil in wok or frying pan on medium-high. Add broccoli and garlic and stir-fry 3-4 minutes or until broccoli is tender-crisp.
• Stir cornstarch mixture and add to broccoli mixture until boiling and thickened.

Steps:

• Beat egg whites brought to room temperature until stiff.
• Fold in to mayo.
• Spread mixture over broccoli after placing into a baking dish.
• Sprinkle with cheese.
• Bake at 350 degrees until brown.

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms in butter until tender. , In a greased 13-in. x 9-in. baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups broccoli. In a greased 8-in. square baking dish, layer the remaining chicken, mushrooms, water chestnuts and broccoli., In a large saucepan over medium heat, melt butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. , Stir a small amount of hot mixture into egg yolks. Return all to the pan; cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in lemon juice and nutmeg. , Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.

Steps:

• In large saucepan prepare noodles according to package directions.
• Add broccoli for last five minutes of cooking time. Drain.
• In same pan mix soup, sour cream, cheese, pepper, garlic powder, and noodle mixture. Over medium heat, heat through, stirring occasionally.