Whether you make ’em cheesy, creamy or crunchy, these broccoli, rice and potato sides are worthy of center stage.
Cheesy Cheddar Broccoli Casserole
1 can (103/4 oz.) condensed cream of mushroom soup, undiluted
1 cup (8 oz.) sour cream
11/2 cups shredded sharp cheddar, divided
1 can (6 oz.) french fried onions, divided
2 pkg. (16 oz. each) frozen broccoli florets, thawed
In a saucepan, combine soup, sour cream, 1 cup cheese and 1¼ cups onions; stir over medium heat until blended. Add broccoli. Transfer to a greased 2-qt. baking dish. Bake at 325°, uncovered, for 25-30 minutes. Top with cheese and onions. Bake until cheese melts. Serves 8. —Elaine Hubbard, Pocono Lake, PA
Broccoli Slaw
4 cups broccoli florets
2 cups shredded red cabbage
1 medium carrot, shredded
1 small sweet onion, finely chopped
1/2 cup raisins
1 cup coleslaw salad dressing
In a large bowl, combine all ingredients and toss. Refrigerate, covered, at least 2 hours. Stir and serve. Serves 6. —Konny Thomas, Citrus Heights, CA
Asian Rice Pilaf
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Denne historien er fra February/March 2017-utgaven av Simple & Delicious.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Whether you make ’em cheesy, creamy or crunchy, these broccoli, rice and potato sides are worthy of center stage.
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