Cooking in Season With: BROCCOLI

Your parents knew best when they told you to eat your broccoli. This colorful member of the cabbage family, once the bane of youngsters in a rush to get to dessert, today enjoys the reputation of a food rich in nutrition, antioxidants, and when prepared as our readers suggest here, down-right delicious!

Amanda Cunningham, Staff Writer


From Our Readers:

Broccoli Casserole

Judy Haskins, Virgilina, VA


2 eggs

1 small onion, grated

½ cup mayonnaise

1 can cream of mushroom soup

2 pkgs. of frozen broccoli, cooked and drained

1 cup cheddar cheese, grated

Herbal stuffing

1 stick margarine


Beat eggs. Add onion, mayonnaise and soup. In a 2-quart casserole dish add one layer of broccoli and cheese. Cover with sauce mixture. Add herbal stuffing. Melt margarine and pour over stuffing. Cook at 350 degrees for half an hour.


From Our Readers:

Broccoli Cauliflower Bake

Margaret Martz, Culpeper, VA


1 medium head cauliflower, broken into small florets

1 lb. broccoli, broken into small florets

1½ cups Monterey Jack cheese, shredded

1 cup sour cream

1 4-oz. can green chilies, drained

5 tablespoons butter, melted and divided

1 teaspoon salt

¼ teaspoon pepper

¾ cup seasoned stuffing, crushed


Beat eggs. Add 1 inch of water to a Dutch oven. Add cauliflower and broccoli. Bring to a boil, reduce heat. Cover and cook for 7 minutes or until tender and drain. In a bowl, combine the cheese, sour cream, green chilies, 2 tablespoons of melted butter, salt and pepper. Fold vegetables into the cheese mixture. Toss stuffing and remaining 3 tablespoons of melted butter; sprinkle over vegetables. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. Makes 6-8 servings.


From Our Readers:

Broccoli Salad

Deborah Williams, Bloxom, VA


2 crowns of broccoli

2 tablespoons bacon bits

1 cup cheddar cheese, finely grated

½ cup red onion, chopped

¼ cup raisins

¼ cup pecans, chopped

½ – ⅔ cups sugar (to taste)

1 cup mayonnaise

2 tablespoons apple cider vinegar


Cut stems from broccoli. Mix with bacon bits, cheese, onion, raisins and pecans. Make salad dressing with sugar, mayonnaise and vinegar. Pour over mix. Chill for 3-4 hours. Stir well and serve.


From Our Readers:

Broccoli Slaw

Kelly McKee, Clifton, VA


1 pkg. broccoli slaw (packaged from grocery)

1 cup cashews

1 cup sunflower seeds

1 bunch green onions, chopped

1 pkg. ramen noodles, chicken flavor

½ cup sugar

¼ cup apple cider vinegar

⅓ cup oil


Crush ramen noodles. Mix slaw, nuts, seeds, onions and noodles. Mix sugar, vinegar and oil with ramen seasoning packet and pour over mixture. Stir well and refrigerate several hours.



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