Type what you have

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
• 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
• 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
• 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
• water
• quinoa
• carrot
• corn
• pea
• olive oil
• lemon juice
• chili powder
• cayenne pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
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 carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
3. 3 Mix quinoa and vegetable mixture together in a bowl.
4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Ingredients

• ✓ broccoli floret
• chicken breast
• walnut
• green onion
• mayonnaise
• apple cider vinegar
• white sugar
• bacon

Instructions

1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Ingredients

• ✓ broccoli floret
• bacon
• red onion
• raisin
• cashew
• water chestnut
• mayonnaise
• white sugar
• vinegar

Instructions

1. 1 Make salad: Toss together broccoli, bacon, red onion, raisins, cashews, and water chestnuts in a large bowl until well combined.
2. 2 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl until smooth.
3. 3 Pour dressing over salad and toss to coat. Cover the bowl with plastic wrap and refrigerate until dressing sets, at least 4 hours.

By Linda Z

Ingredients

• ✓ broccoli floret
• mayonnaise
• blue cheese
• white sugar
• olive oil
• mustard
• red wine vinegar
• red pepper flakes
• onion powder
• celery salt
• cabbage
• carrot
• raisin

Instructions

1. 1 Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

By Andi

Ingredients

• ✓ broccoli floret
• linguine pasta
• olive oil
• garlic
• red pepper flakes
• romano cheese
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ broccoli floret
• rotini pasta
• tomato
• salad dressing
• cheddar cheese
• salt
• black pepper
• garlic powder
• onion powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, rinse in a colander under cold water until completely cool, and return to the pot.
2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME

Ingredients

• ✓ broccoli floret
• butter
• all-purpose flour
• chicken stock
• milk
• white pepper
• salt
• processed cheese
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
2. 2 Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
3. 3 Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.

By NATHAN TRUAX

Ingredients

• ✓ broccoli floret
• grapeseed oil
• granulated sugar
• cider vinegar
• lime juice
• lime zest
• garlic
• salt
• poppy seed
• paprika
• mustard
• pecan
• orange
• apple
• grape

Instructions

1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
4. 4 Sprinkle chopped pecans over salad.

By Crystal

Ingredients

• ✓ broccoli floret
• bacon
• celery
• green onion
• green grape
• red grape
• raisin
• almond
• mayonnaise
• white wine 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 salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Ingredients

• ✓ broccoli floret
• pasta
• olive oil
• salt
• pepper
• lemon
• cherry tomato
• cheddar cheese
• ham
• egg

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
2. 2 Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
3. 3 Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

By Barilla Canada

Ingredients

• ✓ broccoli floret
• water
• chickpea
• carrot
• raisin
• sunflower seed
• mayonnaise
• white sugar
• white vinegar
• red pepper flakes
• salt
• black pepper
• sunflower seed

Instructions

1. 1 Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
2. 2 Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

By rocklobster

Ingredients

• ✓ broccoli floret
• fusilli pasta
• cauliflower
• red onion
• carrot
• red bell pepper
• green bell pepper
• mushroom
• celery
• mayonnaise
• white vinegar
• white sugar
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.
2. 2 Combine cooked pasta, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
3. 3 Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.

By SKEHLER

Ingredients

• ✓ broccoli floret
• yellow onion
• garlic
• butter
• chicken broth
• chicken broth
• all-purpose flour
• salt
• black pepper
• processed cheese food
• cheddar cheese
• monterey jack cheese
• cream cheese
• milk
• heavy cream

Instructions

1. 1 Place onion and garlic in the bowl of a food processor; pulse until minced.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture; cook until just beginning to brown, 5 to 8 minutes. Transfer onion mixture to a 5-quart or larger slow cooker.
3. 3 Combine chicken broth and concentrated flavor boost in a bowl. Set aside.
4. 4 Add remaining 8 tablespoons (1 stick) butter to the skillet; heat until melted and bubbling. Whisk in flour; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture; season with salt and black pepper. Cook, stirring constantly, until smooth and no lumps remain; bring to a boil.
5. 5 Stir broccoli into broth mixture; cook, stirring often, for 10 minutes. Transfer broccoli to the slow cooker using a large slotted spoon, leaving as much broth mixture in the skillet as possible.
6. 6 Stir processed cheese food, Cheddar cheese, Monterey Jack cheese, and cream cheese into broth mixture to combine; stir in milk and cream. Transfer cheesy mixture to the slow cooker; stir until well combined.
7. 7 Cover the slow cooker. Cook on Low, stirring once every hour, for 4 hours. Cool; let thicken slightly before serving.

By Tracy V

Ingredients

• ✓ broccoli floret
• black pepper
• white sugar
• salt
• yellow mustard
• mayonnaise
• pimento pepper
• carrot
• green onion
• dill pickle
• green olive
• black olive
• celery
• pickle juice
• dill pickle relish
• green bell pepper
• cheddar cheese
• salad macaroni

Instructions

1. 1 Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
2. 2 Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
3. 3 Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.

By Lisa Anne

Ingredients

• ✓ broccoli floret
• bow tie pasta
• olive oil
• salmon
• kosher salt
• grape tomato
• chicken broth
• garlic
• feta cheese
• lemon
• dill
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Set aside.
2. 2 Meanwhile, heat a large sauté pan over medium-high, 2 to 3 minutes. Add oil to the pan; season salmon with salt. Add salmon to the pan; cook until browned, 1 to 2 minutes per side.
3. 3 Add broccoli, tomatoes, broth, and garlic to the pan; break salmon up into bite-sized pieces as it cooks, 3 to 4 minutes.
4. 4 Stir in pasta, feta, lemon zest, lemon juice, dill, and pepper flakes; toss to combine.

By Publix Aprons

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
• 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
• 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
• 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
• 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
• 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