Feeds:
Posts
Comments

Posts Tagged ‘broccoli’

Ham & Broccoli Pasta

Ham & Broccoli Pasta

Ingredients
4-1/2 cups uncooked bow tie pasta (12 ounces)
1 package (16 ounces) frozen broccoli florets
3 cups cubed fully cooked ham
1 carton (8 ounces) spreadable chive and onion cream cheese
1/3 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

Directions
In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain and set aside.

In same pan, combine remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. Yield: 6 servings.

Recipe found here: Ham & Broccoli Pasta

Read Full Post »

Creamy Noodle Casserole

Creamy Noodle Casserole

Ingredients
1 package (12 ounces) egg noodles
1 package (16 ounces) frozen broccoli cuts
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

Directions
In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.

Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Yield: 8 servings.

Recipe found here: Creamy Noodle Casserole

Read Full Post »

Rainbow Quiche

Rainbow Quiche

Ingredients
Pastry for single-crust pie (9 inches)
1-1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 each small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 Eggland’s Best® Eggland’s Best Eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt

Directions
Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.

Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.

Editor’s Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.

Recipe found here: Rainbow Quiche

Read Full Post »

Ham & Broccoli Frittata

Ham & Broccoli Frittata

Ingredients
6 eggs, lightly beaten
1-1/4 cups shredded Swiss cheese, divided
1 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup chopped fresh broccoli
1 tablespoon butter

Directions
In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper; set aside. In a 10-in. ovenproof skillet, saute broccoli in butter until tender. Reduce heat; add egg mixture. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Recipe found here: Ham & Broccoli Frittata

Read Full Post »

Cheesy Chicken & Broccoli Rice

Cheesy Chicken & Broccoli Rice

what you need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

make it

COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

STIR in broth. Bring to boil.

ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

kraft kitchens tips

SHORTCUT To quick-thaw frozen broccoli, microwave for about half the cooking time specified on the package.

SHORTCUT Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast for the cut-up fresh chicken. Bring broth to boil in large skillet. Add chicken strips, rice, VELVEETA and broccoli; mix well. Continue as directed.

SUBSTITUTE Substitute 1 pkg. (16 oz.) frozen vegetable blend, thawed, for the broccoli.

Recipe found here: Cheesy Chicken & Broccoli Rice

Read Full Post »

Broccoli Stuffing Casserole

Ingredients
1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 tsp seasoned salt
pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter

Preparation
Grease a 2-quart casserole and set aside.

In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes.
Serves 8.

Recipe found here: Broccoli Stuffing Casserole

Read Full Post »

Beef and Broccoli Wellington

Ingredients
1 1/2 pounds ground beef
1 onion, chopped
1 (6 1/2-oz.) can mushroom stems and pieces, drained
1 (20-oz.) pkg. frozen chopped broccoli, thawed
2 (8-oz.) pkgs. shredded mozzarella cheese
1 (8-oz.) container sour cream
2 (8-oz.) tubes refrigerated crescent rolls

Preparation
Brown ground beef with onion and mushrooms in a skillet over medium heat; drain. Stir in broccoli and cheese. When cheese is melted, stir in sour cream.

Line a lightly greased 13″x9″ pan with one tube crescent rolls. Spoon ground beef mixture over rolls; arrange remaining of tube rolls on top.

Bake, uncovered, at 350° for 15 minutes or until golden. Cut into squares to serve.

Recipe found here: Beef and Broccoli Wellington

Read Full Post »

Older Posts »

%d bloggers like this: