Broccoli Cheese Mushroom Soup Casserole With Bisquick Topping Food

CREAMY BROCCOLI BAKE RECIPE

Steps:

• Steam broccoli until cooked.* Drain. Place broccoli in lightly greased 1 1/2 quart casserole dish. Thoroughly mix soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake 450° until crumbs are light brown, about 20 minutes. 6 to 8 servings. *2 packages (10 ounces each) frozen broccoli spears or fresh or frozen cauliflower, cooked and drained, may be substituted.

BROCCOLI MUSHROOM CASSEROLE

Steps:

• In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE

Steps:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
• Bake 20 to 25 minutes or until biscuits are golden brown.

BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
• In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat.
• Transfer the mixture to a 9x13 inch baking dish.
• In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
• (*or omit the butter and croutons and add crushed Goldfish/crushed cheez-it crackers*)
• Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

BROCCOLI CASSEROLE

Steps:

• Cook broccoli until tender, drain.
• In saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts.
• Add cooked broccoli and stir.
• Put in baking dish.
• Melt margarine in pan and add seasoned bread crumbs.
• Stir until moist with margarine and put on top of broccoli.
• Bake at 350 F until bubbly, about 25-30 minutes.

CREAMY BROCCOLI & MUSHROOM CASSEROLE

Steps:

• Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside.
• Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
• Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
• Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
• Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.