August 2020 – Broccoli

Broccoli Casserole

Greta Smith, Stevens

  • (2) 12 oz. packages chopped frozen broccoli
  • 3 eggs
  • 1 cup mayonnaise
  • 12 oz. sharp cheddar cheese, grated
  • 1 can mushroom soup
  • 2 tablespoons chopped onion
  • salt & pepper to taste
  • ½ box Ritz crackers
  • 1 stick margarine, melted

Cook broccoli five minutes; drain. Beat eggs; add mayonnaise, soup, grated cheese and chopped onion. Stir. Add broccoli to mixture and blend.

Crush crackers and mix with melted margarine. Pour broccoli into greased 9”x13” dish and top with crumb mixture.

Bake at 350°F for 30 minutes.

Chicken-Etti with Broccoli

Grace Zimmerman, Reinholds

“Very delicious!”

  • 8 oz. package spaghetti, cooked and drained
  • 3 to 4 cups chicken, cooked and chopped
  • ¼ cup green pepper, chopped (optional)
  • 1 cup chicken broth
  • ¼ teaspoon celery salt
  • ¼ teaspoon pepper
  • ¾ lb. grated or shredded cheese, divided (can use Colby Jack, Velveeta or mozzarella)
  • (2) 10.5 oz. cans Campbell’s cream of mushroom soup
  • 1 cup chopped onion
  • 2 cups chopped broccoli

Set aside 1 cup cheese. Mix all remaining ingredients and place into a 9”x13” baking dish. Sprinkle reserved cheese on top. Bake at 350°F for 1 hour.

Serves about 8.

Notes: May be assembled the day before and refrigerated. Bake as instructed (may need to increase bake time by 15 minutes). Serve with a salad or cabbage slaw.

Broccoli Sausage Breakfast Bake

Bernice E. Petticoffer, Lititz

  • 1 cup chopped fresh broccoli
  • ½ lb. bulk pork sausage
  • 2 cups (8 oz.) shredded cheddar cheese
  • 3 eggs
  • 1¼ cups milk
  • ½ cup biscuit/baking mix

In a skillet, cook sausage over medium heat until no longer pink; drain and set aside.

Cook broccoli until crisp-tender; drain. In a greased 9” pie plate, layer the sausage, cheese and broccoli. In a bowl, combine the eggs, milk and biscuit mix. Pour over broccoli.

Bake at 350°F for 25 to 30 minutes or until a knife inserted near the center comes out clean.

Yield: 6 to 8 servings.

Broccoli Noodle Supreme

Pat Roth, Ephrata

“I like this because it is quick to prepare and it tastes so good.”

  • 3 cups uncooked noodles
  • 2 cups broccoli florets
  • 1 can condensed cream of chicken and broccoli soup, undiluted
  • ½ cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 1/8 teaspoon pepper

In a saucepan, cook the noodles according to the package directions. Add the broccoli during the last five minutes of cooking time. Drain. Set aside in a separate dish and keep warm.

In the pan used to cook the noodles, combine the soup, sour cream, Parmesan cheese and pepper. Cook and stir until heated through. Return the noodles and broccoli to the saucepan and toss to coat.

Yield: 6 servings.

Golden Crumb Broccoli Casserole

Pat Roth, Ephrata

  • 1½ lbs. fresh broccoli, cut up (6 cups)
  • 1 can cream of mushroom soup
  • ¼ cup mayonnaise or salad dressing
  • ¼ cup shredded sharp cheddar cheese
  • 1 tablespoon chopped pimento
  • 1½ teaspoon lemon juice
  • 1/3 cup cheese cracker crumbs

In a covered saucepan, cook broccoli in a small amount of boiling water for 10 to 15 minutes; drain. Turn into a 1½ quart casserole.

Combine soup, mayonnaise, cheese, pimento and lemon juice. Pour this over the broccoli. Top with the cracker crumbs. Bake in a 350°F oven for 35 minutes.

Makes 6 or 8 servings.

Broccoli Chowder

Pat Roth, Ephrata

  • 3 cups broccoli florets
  • 2 cups diced peeled potatoes
  • 2 cups water
  • 1/3 cup sliced green onions
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1/8 teaspoon nutmeg
  • 2 cups milk
  • ½ cup shredded cheddar cheese

In a large saucepan, combine the broccoli, potatoes, water, green onions, salt and pepper. Bring to a boil. Reduce the heat and cover, then simmer for 12 to 14 minutes or until the vegetables are tender.

In another saucepan, melt the butter; stir in the flour and nutmeg until smooth. Gradually add the milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir this into the vegetable mixture and heat through. Sprinkle with the cheese.

Makes 6 servings.

Broccoli Quiche

Gloria Dougherty, Akron


  • 1 medium onion, diced
  • 2 cups chopped mushrooms (any kind)
  • 1½ cups chopped broccoli or broccoli slaw
  • 1 medium pepper (any color), diced
  • 1 tablespoon Mrs. Dash Southwest Chipotle seasoning (or red pepper flakes, chipotle powder or hot sauce to taste)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups spinach
  • 2 large eggs plus 3 large egg whites
  • 1 cup grated fat-free or reduced-fat cheddar cheese
  • 3.5 oz. container reduced-fat feta cheese, crumbled
  • cooking spray
  • 2 tablespoons breadcrumbs

Preheat oven to 350°F.

Cook onion, mushrooms, broccoli and pepper, stirring often, for 7 to 10 minutes or until tender. Add seasonings. Add spinach; stir 1 to 2 minutes until wilted. Remove from heat and set aside.

Place the eggs and egg whites in a large bowl; whisk until fully combined. Stir in the cheddar cheese and feta cheese.

Spray a 9” pie dish with cooking spray. Shake breadcrumbs over bottom until evenly coated.

Stir cooled vegetables into egg mixture. Pour into prepared dish. Bake 25 to 30 minutes, until set in center. Serve warm or at room temperature.

Serves 8.