Chopped Broccoli Spinach Asparagus Rice Casserole Recipes

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BROCCOLI RICE CASSEROLE



Broccoli Rice Casserole image

This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. -Margaret Mayes, La Mesa, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 small onion, chopped
1/2 cup chopped celery
3 cups frozen chopped broccoli, thawed
1 tablespoon butter
1 jar (8 ounces) process cheese sauce
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice

Steps:

  • Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 241 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

SPINACH AND BROCCOLI CASSEROLE



Spinach and Broccoli Casserole image

A good friend of mine gave me this recipe and it is AMAZING! Perfect as a side dish or main dish. Refridgerate the leftovers (if there are any!) and have a great breakfast!

Provided by Liwl7755

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

2 (16 ounce) packages chopped frozen broccoli
2 (16 ounce) packages frozen chopped spinach
1 cup light mayonnaise
2 (10 1/2 ounce) cans cream of mushroom soup
1/2 cup grated parmesan cheese
1 cup chopped red onion
1/2 cup grated sharp cheddar cheese
1 (8 ounce) can chopped mushrooms, drained
1/2 teaspoon red pepper
4 eggs
salt

Steps:

  • Preheat oven to 350.
  • Spray 9x13 glass dish with no-stick cooking spray.
  • Cook the frozen vegetables according to packaged instructions, and drain well.
  • Mix the cheeses with the soup.
  • Beat eggs well and add to cheese and soup mixture.
  • Combine all ingredients, stirring slowly into liquid mixture.
  • Pour into glass dish and cook for approximately 35 minutes.

CROCK POT ASPARAGUS CASSEROLE



Crock Pot Asparagus Casserole image

Make and share this Crock Pot Asparagus Casserole recipe from Food.com.

Provided by bmcnichol

Categories     Vegetable

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 5

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltine
1 teaspoon butter

Steps:

  • Place drained asparagus in lightly buttered crock pot.
  • Combine soup and cheese.
  • Top asparagus with soup mixture, then the cracker crumbs.
  • Dot with butter.
  • Cover and cook on low for 4 to 6 hours.

Nutrition Facts : Calories 158.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 480, Carbohydrate 10, Fiber 2, Sugar 2, Protein 8.1

ASPARAGUS OR BROCCOLI CASSEROLE



Asparagus or Broccoli Casserole image

My Aunt Naomi made this casserole years ago while we were all vacationing at Hilton Head. She wrote the recipe down on her personalized stationary for my mother. I was going through my mom's recipe box about a year ago and found the tattered and often used recipe. I thought I'd better record it here to preserve it and share this delicious casserole with others. Enjoy!

Provided by ttapscott

Categories     Vegetable

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (10 1/4 ounce) can cream of mushroom soup
2 eggs, well beaten
1 cup mayonnaise
1 medium onion, chopped
2 (10 ounce) boxes frozen asparagus or 2 (10 ounce) boxes broccoli, partially cooked
1 (6 ounce) box stove top savory herb stuffing mix
2 1/2 cups boiling water
8 tablespoons butter or 8 tablespoons margarine
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Mix first five ingredients in a bowl. Add partially cooked vegetable, then stir in Stove Top dressing. Pour in a greased 2 quart baking dish and top with shredded cheese.
  • Bake 45 minutes, uncovered.

Nutrition Facts : Calories 341.4, Fat 24.2, SaturatedFat 10.3, Cholesterol 79.8, Sodium 782.7, Carbohydrate 24.1, Fiber 1.8, Sugar 3.9, Protein 8.7

BROCCOLI-SPINACH CASSEROLE



Broccoli-Spinach Casserole image

Here is another recipe pried out of my Aunt Antoinette. It is extremely simple and is great to bring to a potluck or holiday gathering.

Provided by JackieOhNo

Categories     Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (10 ounce) packages frozen chopped broccoli or 1 (16 ounce) bag frozen chopped broccoli, drained
2 (10 ounce) packages chopped spinach, drained
1 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1 small onion, chopped

Steps:

  • Mix all ingredients together in a large bowl. Place in a buttered casserole dish. Bake at 350 degrees for 40 minutes.

A.B.C. VEGETABLE CASSEROLE



A.b.c. Vegetable Casserole image

The ABC's stand for the asparagus, broccoli, and cauliflower that make up this vegetable casserole. This recipe came from a church cookbook that belonged to my grandmother It is a great way to get your veggies!

Provided by Babs7

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup fresh asparagus, trimmed and cut in 2 inch pieces
1 cup fresh broccoli, heads chopped
1 cup fresh cauliflower head, chopped
1 (10 3/4 ounce) can cream of mushroom soup (or cream of broccoli)
1 cup sharp cheddar cheese
1 cup French-fried onions

Steps:

  • Preheat oven to 350°F.
  • Combine asparagus, broccoli, and cauliflower in a pot of water and cook at medium heat for 10 minutes.
  • Combine mushroom soup and cheese in a separate pot and heat until cheese melts.
  • Drain the cooked vegetables and put in a casserole dish.
  • Pour soup and cheese mixture over the vegetables.
  • Cover with onion rings and bake at 350°F for 30 minutes or until bubbly.

Nutrition Facts : Calories 137.1, Fat 9.4, SaturatedFat 4.7, Cholesterol 19.8, Sodium 490, Carbohydrate 7.3, Fiber 1.7, Sugar 2, Protein 7

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