Super-Easy Sides

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