1 (10-3/4 ounce) can condensed cream of celery soup
1/2 cup milk
2 cups broccoli florets
1 cup sliced carrots
1 cup cauliflower florets

In a 3-quart saucepan combine all the ingredients. Bring to a boil over medium-high heat. Reduce the heat to low; cover and cook until the vegetables are tender, about 15 minutes. Makes 6 servings.

Emily

1 (14 ounces) bag frozen broccoli, thawed
4 cups (cubed or chopped) cooked chicken
4 cups cooked rice*
1 (10.5 ounces) can cream of chicken soup
1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup mayonnaise
1 (8 ounces) container sour cream
1 cup shredded sharp cheddar cheese
1 small jar chopped pimentos
1 (6 ounces) package French fried onions

1. Place broccoli in bottom of a 9×13-inch baking dish; top with the chicken.

2. In a large bowl, combine all the remaining ingredients except the French fried; pour over the chicken. Sprinkle the onions over the top.

3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and the onions are lightly browned. Makes 8 servings.

* I used minute rice prepared according to the package directions.

1. Combine the soup, milk, lemon juice, broccoli and 2/3 cup of the onions in a 1-1/2-quart casserole; stir and cover.

2. Bake at 350 degrees for 25 minutes or until the broccoli is tender; stir.

3. Sprinkle the remaining onions over the broccoli mixture; bake 5 more minutes or until the onions are golden brown. Makes 6 servings.

Emily

1/4 cup chopped celery
1/4 cup chopped onion
4 tablespoons butter
4 cups herb seasoned stuffing
1 (14 ounce) can chicken broth
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or chicken
1 (10-3/4 ounce) can cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
French fried onions (optional)*

1. In a small skillet over medium heat, sauté the celery and onion in the butter until tender, about 4 minutes; add to the stuffing. Stir in the chicken broth; spoon mixture into bottom of a 12x8x2-inch shallow baking dish. Arrange the broccoli and cubed turkey over the stuffing mixture.

2. In a small bowl, combine the soup, milk and 1/2 cup of the cheese; pour over the turkey mixture. Sprinkle top with the remaining cheese. Top with French fried onions, if using.

3. Bake at 350 degrees F. for 30 minutes or until hot. Makes 6 servings.

*I topped mine with French fried onions because my family enjoys the extra flavor and crunch they give. But this casserole is equally delicious without them.

Emily

1 (16 ounces) package penne pasta
4 cups frozen broccoli flowerets
1 (10-3/4 ounces) can cream of mushroom soup
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Cook the pasta according to the package directions; add the broccoli during the last 4-5 minutes of the cooking time. Drain well.

2. In a 12x8x2-inch shallow baking dish, stir together the soup, milk and pepper. Add the pasta broccoli mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

3. Bake at 350 degrees F. for 25 minutes or until hot and the cheese is melted. Makes 8 servings.

Emily

1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 cups water
2 cups small shells pasta (or pasta of your choice)
1-1/2 cups frozen broccoli florets
1/2 cup milk
12 ounces processed cheese (Velveeta), cut into cubes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream

1. In a large skillet over medium-high heat, cook chicken in butter until meat is no longer pink. Add the water and bring to a boil; stir in the pasta. Reduce heat to medium; cover with a tight-fitting lid and simmer for 10 minutes. Add the broccoli florets; cover and simmer an additional 5 minutes or until the broccoli and pasta are tender and just a small amount of water remains in the skillet.

2. Stir in the milk, cheese, onion powder, garlic powder, salt and pepper, stirring frequently until the cheese is melted. Remove from the heat and stir in sour cream. Let stand 5 to 10 minutes before serving. Makes 6 servings.

Emily

2 cups fresh broccoli florets
2 (5 ounces each) cans tuna packed in water, drained
2 cups shredded Cheddar cheese
3/4 cup all-purpose baking mix (Bisquick)
3/4 cup sour cream
3/4 cup milk
3 eggs

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.

2. Sprinkle broccoli, tuna and 1-1/2 cups of the Cheddar cheese in bottom of baking dish.

3. In a large bowl, combine the baking mix, sour cream, milk and eggs with wire whisk until blended; pour over tuna mixture in baking dish.

4. Bake 30 to 40 minutes or until a knife inserted in center comes out clean. Sprinkle top with the remaining 1/2 cup Cheddar cheese; let stand 5 minutes before serving. Makes 6 servings.

Emily

A super easy way to enhance the flavor of ordinary cooked broccoli!

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
4 cups frozen broccoli florets

1. Stir the soup and milk in a 2-quart microwavable casserole; add the broccoli. Cover the dish with plastic wrap.

2. Microwave on High for 8 minutes or until the broccoli is crisp-tender, stirring once halfway through cooking time. Makes 6 servings.

Emily

3 cups uncooked medium egg noodles
2 cups broccoli flowerets
1 can (10-3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper

1. In a 4-quart saucepan, cook the noodles according to the package directions; add the broccoli during the last 5 minutes of cooking time. Drain well in a colander and return to the saucepan.

2. Stir in the soup, sour cream, cheese and pepper; cook and stir over medium heat until hot. Top with additional cheese before serving. Makes 5 servings.

Emily

1 (6 ounce) package chicken flavored stuffing mix
4 cups cooked, chopped chicken breasts
2 (10.5 ounce each) cans cream of chicken soup
1/3 cup sour cream
2 cups shredded cheddar cheese
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (16 ounce) bag frozen broccoli cuts, thawed and drained

1. Preheat the oven to 400 degrees F. Prepare stuffing mix according to the package directions; set aside.

2. In a 13 x 9-inch baking dish, stir together the chicken, soups, sour cream, cheddar cheese, poultry seasoning, black pepper and broccoli. Top with the prepared stuffing.

3. Bake for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.

Emily