Broccoli Casserole
fresh broccoli or 1 box frozen broccoli
1 can cream of mushroom soup
1/4 cup egg beaters
1/2 cup grated sharp cheese
1/2 cup mayonnaise
1 to 2 tbsp. minced onion
salt and pepper to taste
RITZ or TOWNHOUSE crackers
Cook broccoli until tender (not soft). Place broccoli in a baking
dish. Mix other ingredients and pour over broccoli. Top
with crushed RITZ or TOWNHOUSE crackers and dot with
margarine. Bake 30 - 35 minutes at 350 degrees.
Carolyn Reavis Bray
Broccoli Rice Bake
1/2 - 3/4 cup chopped celery
1/2 - 3/4 cup chopped onion
1/2 cup butter or margarine
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup water
8 oz. VELVEETA cheese, cut in cubes
1 (10 oz.) package frozen broccoli, thawed
2 - 2 1/2 cups cooked rice
Saute' celery and onion in melted butter in saucepan (or microwave),
until tender. Combine soup, water and cheese. Add to
saucepan. Heat until cheese melts . Combine rice, broccoli
and cheese mixture; turn into 2 quart casserole. Bake in 350
degree oven 45 minutes or until hot and bubbly.
Servings: 6 to 8
Sherry Eaton