I think that's the standard for a rice one, Texas. Mine's only slightly different.texasgirl said:Mine has cooked rice, cheez whiz, cream of mushroom soup and broccolli
Aria said:A bit different: Broccoli Casserole
1 package frozen chopped broccoli (thaw)
1 pound cottage cheese
1/4 cup shredded cheddar cheese
1 chopped green pepper
1/3 cup EVOO
1 egg
6 crackers crushed (Ritz or)
Stir. Pour into a greased 9x9 baking pan. Crush 6 -8 more crackers over the top
Refrigerate 24 hours
Bake 1 hour @350 degree oven
"Does it have to be a casserole"? Hah, well, yeah, StirBlue, because this is a casserole thread. Sure, I steam broccoli all the time and love it. But every once in a while, I feel like something a little more substantial, and I'm not a fan of canned soups and processed cheese -- anymore. Wow, a few decades ago, I used to make a killer (literally!) casserole with frozen broccoli, cream soup, cheese, and mayo, and maybe even a few eggs. Yikes!StirBlue said:Does it have to be a casserole? I steam fresh broccoli and serve with sauce. I have made lemon dressing for broccoli; it was interesting and tasted okay. I know that I have made dill sauce for broccoli before but it has been some time ago. I could just eat fresh steamed broccoli by itself all day long.
When I make chicken soup with clear broth, I add a few veggies at the end like broccoli and cauflower. Neither one should be cooked for long periods of time.
Constance said:Here's one I've been meaning to try:
Fresh Broccoli Bake
You can also add chopped ham with the broccoli for a main dish.
Ingredients:
1 3 oz. pkg. cream cheese
1 1/2 C milk
2 eggs, beaten
1 Tbsp. fresh lemon juice
1/2 tsp. salt, or to taste (I use less)
1/4 tsp. nutmeg (freshly grated is best)
1 Tbsp. chopped parsley
3 C chopped, cooked broccoli (barely tender)
Directions:
Blend the cream cheese and milk; add beaten eggs and lemon juice. Mix in salt, nutmeg and parsley. Mix well. Add chopped broccoli.
Pour into prepared loaf pan.
Bake about 1 hour at 325°.