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Full Online Book HomeLearning KitchenVegetables - Broccoli - Broccoli Cornbread Casserole
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Vegetables - Broccoli -  Broccoli Cornbread Casserole Post by :rrakausk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :866

Click below to download : Vegetables - Broccoli - Broccoli Cornbread Casserole (Format : PDF)

Vegetables - Broccoli - Broccoli Cornbread Casserole

1 box Jiffy cornbread mix
4 eggs
1 stick of butter, softened
1 box of frozen chopped broccoli, thawed
1 medium onion, chopped
1-2 cups shredded cheddar cheese, mild or sharp


Preheat oven to 375 degrees F.

Mix first five ingredients together. Add the cheese and mix well. Coat an iron skillet or baking dish with a non-stick spray. Add mixture and bake at 375 degrees until edges turn brown. Then place skillet under the broiler until the top is a nice golden brown, about 30 minutes. A toothpick inserted in the center will come out dry if it is done.
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1 (8 1/2-ounce) package corn muffin mix 1 (10-ounce) package frozen chopped broccoli, thawed 1 cup (4 ounces) shredded Cheddar cheese 1 small onion, chopped 2 large eggs 1/2 cup butter or margarine, melted Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full. Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans. Kimberly Maslanka Laurel,
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Herb's Rest Whittier, North Carolina Specialty Recipe 1 large bag (family size) frozen broccoli 1 large onion, chopped 3 quarts water 1 (12 oz.) can evaporated milk 1 stick margarine 2/3 block of Velveeta processed cheese (22 ounces) 1/4 cup corn starch 3/4 cup water Salt and pepper Cook broccoli and onion in 3 quarts water until done. Add milk, margarine, and cheese. Cook slowly and stir often until cheese melts. Mix cornstarch in 3/4 cup water and add to soup. Salt and pepper to taste.
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