Broccoli Casserole #1

 

Ingredients

8 oz. uncooked spaghetti 16 oz. frozen broccoli, cauliflower, & carrots
2 tbs. margarine 3 tbs. flour
2 cups milk 1 cup grated parmesan cheese
1 can sliced mushrooms 1/2 tsp. black pepper

 

Directions:

 

Break spaghetti into thirds & cook in salted, boiling water to desired doneness.  Drain & rinse with hot water (keep warm).  Set aside.  Cook vegetables in salted, boiling water until tender. Drain & set aside. Preheat oven to 400°.  Grease a 9x13 baking dish.  Melt margarine in a medium saucepan & add flour stirring until smooth.  Gradually add milk & blend well.  Cook over medium heat for 6 to 10 minutes until mixture thickens, stirring constantly.     Stir in 1/2 of parmesan cheese & pepper.  Spread spaghetti in bottom of  prepared baking dish.  Top with vegetables & sliced mushrooms.   Pour milk mixture over mushrooms.  Sprinkle remaining parmesan cheese over all.  Bake at 400° for 20 minutes or until well heated & bubbly.

 

 

 

Broccoli Casserole #2

 

Ingredients:

 

½ stick butter
1 medium onion, chopped fine
1 cup celery
1 package broccoli thawed
1 can cream of mushroom soup
1 small jar of Cheez Whiz (plain)
1 cup cooked rice

 

Directions:

 

Melt butter and add onion and celery.  Sauté till clear.  Add thawed broccoli and stir.  Add soup and simmer a few minutes.  Add cheese and stir.  Add cooked rice and stir.  Add grated cheese on top of the casserole, if desired.  Place in casserole dish and bake at 350 degrees for about 20 to 25 minutes.