Type what you have

Ingredients

• ✓ broccoli floret
• cream of chicken soup
• butter
• processed cheese food
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli into a 9x13-inch baking dish. Drizzle 1 tablespoon melted butter over top, then add condensed soup. Stir until broccoli is coated with soup. Pack lightly to form a flat surface. Layer 1/2 of the cheese slices over broccoli mixture; set remaining cheese aside.
3. 3 Bake in the preheated oven until cheese is bubbling, about 20 minutes.
4. 4 Remove from the oven and stir to blend melted cheese into the broccoli mixture. Layer with remaining cheese slices, sprinkle with crackers, and drizzle with remaining 1 tablespoon melted butter.
5. 5 Return to the oven and bake until cheese on top begins to melt, about 15 minutes.
6. 6 Let casserole sit before serving until it thickens slightly, about 15 minutes.

By Sarah

Ingredients

• ✓ broccoli floret
• red onion
• raisin
• sunflower seed
• yogurt
• orange juice
• mayonnaise

Instructions

1. 1 Combine the broccoli, onions, raisins, and sunflower seeds.
2. 2 In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

By Christine L

Ingredients

• ✓ broccoli floret
• bamboo steamer basket
• lid
• cauliflower floret
• carrot
• green bean
• napa cabbage leaf

Instructions

1. 1 Soak the steamer basket in water for 30 minutes.
2. 2 Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
3. 3 Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
4. 4 Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
5. 5 Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

By Buckwheat Queen

Ingredients

• ✓ broccoli floret
• cheese tortellini
• cherry tomato
• yellow bell pepper
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ broccoli floret
• vegetable oil
• onion
• carrot
• red bell pepper
• garlic
• vegetable broth
• rice
• sazon seasoning
• adobo seasoning
• pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2. 2 Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3. 3 Fluff rice with a fork to serve.

By Angie Duffy Hernandez

Ingredients

• ✓ broccoli floret
• chicken breast
• butter
• onion
• garlic
• garlic salt
• parsley
• salt
• black pepper
• cauliflower
• chicken broth
• heavy cream
• lemon juice
• mayonnaise
• cheddar cheese

Instructions

1. 1 Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
5. 5 Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
6. 6 Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
7. 7 Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

By Chef DJ

Ingredients

• ✓ broccoli floret
• olive oil
• everything bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine broccoli, olive oil, and everything bagels seasoning in a large bowl. Toss until florets are coated in oil and seasoning. Spread out broccoli florets in a single layer in the air fryer basket.
3. 3 Air-fry for 5 minutes, shake basket, and air-fry until desired char is reached, 3 to 6 more minutes.

By Yoly

Ingredients

• ✓ broccoli floret
• cauliflower
• red onion
• italian dressing
• sunflower seed

Instructions

1. 1 In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

By Deb

Ingredients

• ✓ broccoli floret
• cheddar cheese
• bacon
• vidalia onion salad dressing

Instructions

1. 1 Combine broccoli, Cheddar cheese, and cooked bacon in a bowl. Add dressing and stir to combine.
2. 2 Chill in the refrigerator for 2 hours, or until ready to serve.

By Polly Daugherty

Ingredients

• ✓ broccoli floret
• cream-style corn
• egg
• salt
• black pepper
• butter
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
3. 3 Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
4. 4 Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

By Debi

Ingredients

• ✓ broccoli floret
• water
• spaghetti
• cream of mushroom soup
• fried onion

Instructions

1. 1 Place 4 cups water in a 2 quart microwave-safe dish. Heat on high until bubbling, about 15 minutes. Break pasta in half, and drop into heated water. Microwave on high for 10 to 15 minutes, or until tender. Drain and set aside (keep warm).
2. 2 Cook broccoli according to microwave directions. Add cooked broccoli to noodles, reserving liquid. Stir in 1/4 cup fried onions and mushroom soup. Add reserved broccoli liquid. Toss thoroughly, and top with remaining onions. Cover, and microwave on high about 15 minutes, or until top is crunchy. Let stand for a few minutes.

By DEVINT

Ingredients

• ✓ broccoli floret
• egg
• onion
• cream of mushroom soup
• mayonnaise
• bread stuffing mix
• butter
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
3. 3 In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
4. 4 Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Autumn

Ingredients

• ✓ broccoli floret
• butter spread
• chicken breast
• alfredo sauce
• fettuccine

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. 2 Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

By RAG

Ingredients

• ✓ broccoli floret
• olive oil
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
3. 3 Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
4. 4 Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
5. 5 Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

By TaniaDudina

Ingredients

• ✓ broccoli floret
• butter
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, 2 to 6 minutes. Drain and transfer to a microwave-safe casserole dish.
2. 2 Pour melted butter over broccoli and season with salt and pepper. Sprinkle cheese over the top and microwave on high until cheese is melted, about 1 minute.

By KGASKINS

Ingredients

• ✓ broccoli floret
• cheddar cheese
• onion
• bacon
• sunflower seed
• raisin
• mayonnaise
• white vinegar
• white sugar

Instructions

1. 1 Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Magesse

Ingredients

• ✓ broccoli floret
• chicken breast
• golden mushroom soup
• sour cream
• horseradish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ broccoli floret
• cream of mushroom soup
• milk
• mustard
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir soup, milk, mustard, broccoli, and cheese together in a 1 1/2-quart casserole.
3. 3 Mix bread crumbs and butter together in a small bowl and sprinkle over broccoli mixture.
4. 4 Bake in the preheated oven until hot, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ broccoli floret
• salt
• cheddar cheese
• panko bread crumb
• onion
• egg
• bacon
• ranch dressing mix
• parsley
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
3. 3 Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
4. 4 Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
5. 5 Mix Cheddar cheese, bread crumbs, onion, egg, bacon, ranch dressing mix, and parsley together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
6. 6 Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
7. 7 Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
8. 8 Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

By Julie Hubert

Ingredients

• ✓ broccoli floret
• butter spread
• chicken breast
• red onion
• rice side creamy chicken flavor
• bacon

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
2. 2 Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
3. 3 Stir in chicken and onion. Sprinkle with bacon.

By Knorr

Ingredients

• ✓ broccoli floret
• butter
• garlic
• chicken breast
• orzo pasta
• chicken stock
• alfredo sauce

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
2. 2 Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
3. 3 Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
4. 4 Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

By RAG

Ingredients

• ✓ broccoli floret
• lemon
• olive oil
• chicken
• onion
• garlic
• chicken broth

Instructions

1. 1 Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
2. 2 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. 3 Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
4. 4 Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

By Campbell's Kitchen

Ingredients

• ✓ broccoli floret
• salt
• cheddar cheese
• panko bread crumb
• onion
• egg
• parsley
• garlic
• cumin
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
3. 3 Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
4. 4 Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
5. 5 Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
6. 6 Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
7. 7 Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
8. 8 Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

By Julie Hubert

Ingredients

• ✓ broccoli floret
• garlic cooking creme
• white vinegar
• bacon
• cheddar cheese
• red onion
• sunflower seed

Instructions

1. 1 Mix first 2 ingredients in large bowl.
2. 2 Add remaining ingredients; toss to coat.
3. 3 Refrigerate 1 hour.

By PHILADELPHIA Cooking Creme

Ingredients

• ✓ broccoli floret
• brussels sprout
• asparagus
• butter
• spinach
• garlic powder
• black pepper
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
2. 2 Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
3. 3 Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
4. 4 Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

By eileen

Ingredients

• ✓ broccoli floret
• bacon
• onion
• cherry
• sunflower seed
• mayonnaise
• curry powder
• cider vinegar
• white sugar

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
3. 3 Whisk together the mayonnaise, curry powder, vinegar and sugar.
4. 4 Pour dressing over salad; toss to coat, and marinate over night.

By Harriet O'Neal

Ingredients

• ✓ broccoli floret
• white rice
• cauliflower
• butter
• onion
• processed cheese food
• cream of chicken soup
• milk
• cracker

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. 2 Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

By BRIDG

Ingredients

• ✓ broccoli floret
• strawberry
• colby monterey jack cheese
• mayonnaise
• white sugar
• cider vinegar
• almond

Instructions

1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Ingredients

• ✓ broccoli floret
• butter
• onion
• celery
• chicken breast
• cream of mushroom soup
• processed cheese sauce
• instant rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
3. 3 Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
4. 4 Bake, uncovered, in the preheated oven for 1 hour.

By jessleelalynn

Ingredients

• ✓ broccoli floret
• long-grain rice
• chicken
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
2. 2 Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
3. 3 Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

By iammykidzmom