1½ tablespoon butter
1½ tablespoon flour
1 cup milk
1 head fresh broccoli or 2 10-ounce packages frozen
1 10-ounce package frozen corn
1 cup shredded Monterrey Jack cheese
1 2.8-ounce can onion rings
Combine butter and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp-tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese, and onion rings. Bake at 350º F for 30 minutes. Serves 4-6.
Laura
Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts
Broccoli Cheez Whiz Casserole
2 packages frozen chopped broccoli
1 cup Minute rice
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
dash salt
Cheez Whiz
Cook and drain broccoli. Add rest of ingredients, plus enough Cheez Whiz to taste, but not enough to make it liquid. Bake at 350º F until brown and bubbly.
Mimi
1 cup Minute rice
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
dash salt
Cheez Whiz
Cook and drain broccoli. Add rest of ingredients, plus enough Cheez Whiz to taste, but not enough to make it liquid. Bake at 350º F until brown and bubbly.
Mimi
Chicken and Broccoli
2 packages frozen chopped broccoli
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
Roasted Broccoli with Lemon Garlic Butter & Toasted Pine Nuts
1 pound broccoli florets
2 tbsp olive oil
Salt & freshly ground pepper
2 tbsp unsalted butter
1 tsp minced garlic
½ tsp grated lemon zest
1 or 2 tbsp fresh lemon juice
2 tbsp pine nuts, toasted
Preheat oven to 500F. In large bowl, toss the broccoli with the oil and salt & pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over med. heat. Add garlic & lemon zest & heat, stirring for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it & toss to coat. Scatter the toasted pine nuts over the top. Serves 4.
Martha
Meanwhile, in a small saucepan, melt the butter over med. heat. Add garlic & lemon zest & heat, stirring for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it & toss to coat. Scatter the toasted pine nuts over the top. Serves 4.
Martha
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