Vegetarian Broccoli Casserole Ii Recipes

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VEGETARIAN BROCCOLI CASSEROLE II



Vegetarian Broccoli Casserole II image

A simple vegetable side dish that's ready in about an hour.

Provided by Michelle Payne

Categories     Side Dish     Casseroles     Broccoli Casserole Recipes

Yield 7

Number Of Ingredients 6

1 (16 ounce) package frozen chopped broccoli
½ cup mayonnaise
½ cup processed cheese sauce
2 eggs, beaten
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup bread crumbs

Steps:

  • Preheat oven to 350 F (175 degrees C).
  • In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.9 g, Cholesterol 73.1 mg, Fat 20.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 5.5 g, Sodium 772.3 mg, Sugar 3.4 g

BROCCOLI CHEESE RICE CASSEROLE (VEGETARIAN)



Broccoli Cheese Rice Casserole (Vegetarian) image

This is a very good and creamy Brocolli and Cheese Rice Casserole. It originally called for Cream of Chicken soup, but my girlfriend is a vegetarian, so I have substituted it for Cream of Mushroom and found that it does not loose much flavor.

Provided by Kev In Frisco

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 medium onion, finely chopped
1 (10 ounce) package frozen broccoli, cooked and drained
1/4 cup butter
1 (8 ounce) can cream of mushroom soup
3 cups wild rice
2/3 garlic clove
1 1/2 cups cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • In a skillet melt the butter.
  • Sauté onion and garlic, until onions are tender. Set aside to cool.
  • Steam the frozen broccoli until thawed, then drain well. Let cool.
  • Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
  • It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
  • When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
  • Spread reserved 1/2 cup of cheese on top. Cover with foil.
  • Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

Nutrition Facts : Calories 516.1, Fat 20.3, SaturatedFat 11.5, Cholesterol 50, Sodium 491.2, Carbohydrate 66.1, Fiber 6.5, Sugar 3.7, Protein 20.9

BROCCOLI CASSEROLE II



Broccoli Casserole II image

This is my grandmother's casserole, and her standard addition to our family dinners. Leftovers aren't leftover long.

Provided by JENCOOK

Categories     Side Dish     Casseroles     Broccoli Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 7

1 cup uncooked white rice
5 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) jar processed cheese spread with jalapeno

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
  • In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
  • Bake in preheated oven for 35 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 35.2 g, Cholesterol 3.3 mg, Fat 13.3 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 3 g, Sodium 531.6 mg, Sugar 3.7 g

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