#3895 - Ham and Broccoli Puff Pastry

(by Shirley McNevich)

1 sheet of frozen puff pastry (thawed according to box directions)
4 beaten eggs
1 envelope Lipton Recipe secrets vegetable recipe soup and dip mix
10oz. frozen chopped broccoli (thawed and well drained)
1/2 cup cooked/cubed ham OR turkey
1 cup whipped cream cheese
1/2 cup shredded cheddar cheese

In a bowl add the eggs, drained chopped broccoli, ham/turkey, dip mix and whipped cream cheese--mix well. Cover the bowl and refrigerate it for 20 minutes. Unfold one sheet of puff pastry dough on a lightly floured counter and roll it into a 9 x 13 rectangle. Place the pastry dough into the bottom of a greased 9 x 13 baking dish. Use the tines of a fork to prick holes all over the pastry dough. Spread the broccoli mixture evenly over the pastry dough. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375 degrees 30-35 minutes or until set. Cool for 15-20 minutes, then cut into squares.

#3622 - Hot Broccoli Bacon Dip

(by Shirley McNevich)

2 cups chopped broccoli
1 cup mayo
1 1/2 cups Breakstone's sour cream
1 cup shredded cheddar cheese (regular OR sharp)
1 1/2 cups shredded mozzarella cheese
2 garlic cloves (minced)
1/2 cup crumbled cooked bacon
1/2 cup diced red onions
dip crackers

Cook broccoli in salted water until it just starts to get tender. Remove from heat and drain broccoli. Chop broccoli into small pieces until you have 2 cups of chopped broccoli. In a bowl add chopped broccoli, diced red onions, bacon bits and minced garlic--stir to mix. Add mayo, sour cream, all of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese--stir well. Spread the mixture into a greased square baking dish. Sprinkle the other 1/2 cup shredded mozzarella cheese over the top. Bake at 425 degrees 15-18 minutes or until cheese on top is melted and browned. Serve hot with good quality crackers.

#2187 - Broccoli Puff

(by Shirley McNevich)

3 - 10oz. boxes frozen chopped broccoli (thawed and drained)
2 - 10.75oz. cans Campbell's cream of chicken soup
1/4 to 1/2 tsp. pepper
4 beaten eggs
2 cups shredded cheddar cheese
fresh chopped parsley for sprinkling

In a bowl add drained broccoli, all of the soup, pepper, beaten eggs and shredded cheddar cheese--stir until mixed. Pour mixture into a greased 2 qt. casserole dish. Sprinkle chopped parsley over the top. Bake at 350 degrees for 1 hour.

#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.

#2111 - Baked Corn and Broccoli

(by Shirley McNevich)

1 - 15oz. can cream style corn
1/2 cup milk
2 TBSP white sugar
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small onion (chopped)
2 beaten eggs
2 TBSP flour
1/2 tsp. salt
2 slices buttered bread (broken into bite sized pieces)

In a bowl add milk, white sugar, flour, beaten eggs and salt--stir. Cook the broccoli according to box directions--drain. Grease a 2qt. casserole dish. Add corn to the greased dish. Add broccoli and chopped onions to corn--stir to mix. Add egg mixture to corn mixture--stir. Bake at 350 degrees for 30 minutes. Remove from oven, place buttered bread pieces over the top, return to oven and bake 30 minutes longer.

#2063 - Microwave Chicken Casserole

(by Shirley McNevich)

1 bag shredded sharp cheddar cheese
1 1/2 cups cooked chicken (cut into bite sized pieces)
1 1/2 cups bowtie pasta (measure after cooking pasta)
1 - 10oz. chopped broccoli (thawed and drained)
1/2 cup mayo
1/2 cup chopped red bell pepper
1/4 cup milk
1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 cup Italian croutons

Cook bowtie pasta according to box directions--drain and measure 1 1/2 cups of pasta--set aside. In a large bowl add garlic salt, oregano, milk, and mayo--stir. Add cooked chicken pieces, drained pasta, drained broccoli, chopped red bell pepper, and 3/4 cup of the shredded cheese--stir until mixed. Grease a 2 qt. microwave safe casserole dish. Pour the mixture into the greased casserole dish. Microwave on high 8-10 minutes. Remove from microwave--sprinkle 3/4 cup of shredded cheese and Italian croutons over the top. Microwave another 1-2 minutes or until cheese melts. If you want to make it in a regular oven bake at 350 degrees for 30 minutes--remove from oven, sprinkle 3/4 cup shredded cheddar cheese and croutons over the top, and return to oven until cheese melts.

#1306 - Baked Chicken and Broccoli

(by Shirley McNevich)

4 boneless/skinless chicken breast halves (cooked and cut into bite sized pieces)
canola oil for frying (about 2 TBSP)
salt and pepper to your taste
1 1/2 cups uncooked instant rice
1 1/4 cups milk
1 - 10oz. box frozen chopped broccoli (thawed and drained)
8oz. Velveeta cheese (cubed)
1/2 cup Miracle Whip salad dressing
3 or 4 slices buttered bread

Place raw chicken breasts on a cutting board one at a time--salt and pepper each side, then pound it with a meat tenderizer. Repeat with all chicken breasts. In a skillet over medium heat add a little canola oil--cook chicken on each side until center is no longer pink. Remove chicken pieces from skillet and cut each breast into bite sized pieces. In a bowl add chicken pieces, rice, milk, chopped broccoli, cubed cheese and Miracle Whip--stir with a spoon. Pour mixture into a greased 9 x 13 baking dish evenly. Break buttered bread into bite sized pieces and place them evenly over the top of the broccoli mixture. Bake uncovered at 350 degrees for 30-40 minutes or until center is hot.

#1191 - Chicken Casserole with Broccoli

(by Aunt Janie [McNevich] Baronowski)

2 cups cooked chicken pieces (bite sized)
1 - 8oz. frozen chopped broccoli
1/4 cup chopped onion
1 cup grated cheese (your choice of cheese flavor)
1 - 10.75oz. can Campbell's cream of mushroom soup

Cook and drain broccoli according to package directions. In a greased skillet over medium heat add chopped onion--brown the onions until carmelized. Add chicken pieces to the onion--brown the chicken on all sides. Add mushroom soup to chicken mixture--stir. Remove skillet from heat--add drained broccoli--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 25 minutes--remove from oven, add cheese to the top, return it to the oven and bake until cheese is melted and mixture is hot.

#692 - Rice and Broccoli Casserole

(by Shirley McNevich)

1 cup cooked rice
1/3 cup softened Parkay margarine
1 cup shredded cheddar cheese
1 beaten egg
1 can Campbell's cream of chicken soup
1/2 cup milk
1 grated onion
1 - 10oz. package frozen chopped broccoli (thawed)

In a bowl add cooked rice, Parkay, cheddar cheese, beaten egg, soup, milk, grated onion--stir well. Add thawed chopped broccoli--stir until coated. Spray a 1 1/2 qt. baking dish/casserole with Pam. Spoon the broccoli mixture into the baking dish. Place dish on a cookie sheet and bake at 350 degrees uncovered for 1 hour.

#371 - Broccoli Casserole

(by Shirley McNevich)

3 - 10oz. packages frozen chopped broccoli (thawed and drained)
3/4 lb. (12 oz.) Velveeta cheese (cut into small pieces)
36 Ritz Crackers (crushed)
1/2 stick melted butter

Preheat oven to 350 degrees. Place Ritz crackers in a Ziploc bag and coarsely crush them with your hands. In a large bowl, mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon this mixture into 2qt. baking dish. Mix remaining crushed crackers and butter and sprinkle over the top of the broccoli mixture. Bake 45 minutes or until well heated.