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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Broccoli-corn-cheese Casserole
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Casseroles - Vegetable -  Broccoli-corn-cheese Casserole Post by :Samoyedman Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3291

Click below to download : Casseroles - Vegetable - Broccoli-corn-cheese Casserole (Format : PDF)

Casseroles - Vegetable - Broccoli-corn-cheese Casserole

5 cups chopped fresh broccoli flowerets
2 tablespoons water
1 (24oz) pkg. cottage cheese
4 eggs
1/4 cup melted butter
1/3 cup all-purpose flour
1 (11oz) can whole kernel corn -- drained
2 cups shredded Cheddar cheese
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 slices bacon -- cooked and crumbled

Place broccoli in a vented covered dish; add water. Cook 4 minutes in microwave. Drain; set aside.
Preheat oven to 350 degrees. Combine cottage cheese, eggs, butter and flour in container of a blender; process until smooth. Set aside.

Combine broccoli, corn, cheese, onion, salt and pepper in a large bowl. Stir in cottage cheese mixture. Spoon into lightly greased 12x8x2" baking dish. Sprinkle bacon over casserole. Bake 45 minutes.

NOTES : Freezes well.

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Casseroles - Vegetable -  Broccoli-rice Whiz Casseroles - Vegetable - Broccoli-rice Whiz

Casseroles - Vegetable -  Broccoli-rice Whiz
1/3 cup uncooked rice 1/2 cup chopped onion 1/2 cup chopped celery 2 tablespoons butter 1 package frozen chopped broccoli, cooked 1 (10 3/4 ounce) can condensed cream of mushroom soup 1 small jar (8 ounces) Cheez Whiz Pepper Cook rice until tender. Sauté onion and celery in butter. Stir in rice and well-drained broccoli; then add soup and Cheez Whiz. Season with pepper. Spoon into greased baking dish and bake at 350 degrees for 20-30 minutes, or until thoroughly heated. SERVES: 4-6 Copyright 1992 The Junior League of Houston, Inc. All rights reserved.

Casseroles - Vegetable -  Boston Market Sweet Potato Crunch Casseroles - Vegetable - Boston Market Sweet Potato Crunch

Casseroles - Vegetable -  Boston Market Sweet Potato Crunch
3 large sweet potatoes 1 cup sugar 2 eggs 1 stick butter, softened 1 tsp. vanilla extract Crunch Topping: 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tblsp. cinnamon Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.