BROCCOLI CHEDDAR PIE IN POTATO CRUST (serves 6)
Crust:
2 cups packed, grated raw potato
1/2 tsp salt
1 egg
1/4 cup grated onion
Filling:
1 1/2 cups packed, grated Cheddar
1 medium head broccoli, broken into florets
1 clove garlic, pressed
1 cup chopped onion
3 TBL butter
Dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, beaten
1/4 cup milk
1 TBL oil
Pepper to taste
Paprika

Crust: Heat oven to 400°. Salt the grated potato & drain for 10 minutes in a colander over a bowl. Squeeze out excess water & add grated potato to remaining crust ingredients.
Pat into a greased 9" pie pan, building the sides of the crust w/lightly floured fingers. Bake 40-45 minutes until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.
Filling:
Turn oven down to 375°. Saute onions & garlic, lightly salted in butter for 5 minutes. Add herbs & broccoli & cook, covered 10 minutes, stirring occasionally.
Spread 1/2 the cheese into the baked crust, then the saute, then the rest of the cheese. Beat eggs, milk & oil together. Pour custard over & dust w/paprika. Bake 35-40 minutes, until set.~~Of Tide & Thyme

* Exported from MasterCook *

Broccoli Rice Casserole

Recipe By :Taste of Home
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 small onion -- chopped
1/2 cup celery -- chopped
10 ounces frozen broccoli -- chopped
1 tablespoon butter
8 ounces processed American cheese
10 3/4 ounces cream of mushroom soup, condensed
5 ounces evaporated milk
3 cups cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly.

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NOTES : Can use steamed fresh broccoli and regular milk instead.

Can't beat chicken divan

1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 stick (1/4 cup) unsalted butter, cut into pieces
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup well-chilled heavy cream
3 tablespoons medium-dry Sherry
Fresh lemon juice to taste
1/2 cup freshly grated Parmesan
2 whole boneless skinless chicken breasts (about 1-1/2 pounds total), cooked and sliced thin

Instructions
In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.

Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.

Yield: 6 servings

Credits
Recipe from: Gourmet Magazine, 1991

This works with leftover chicken or turkey and frozen broccoli. I don't whip the cream before adding...and have even been kjnown to add sour cream instead of heavy cream because that's what I had.
It's the sherry and the parmesan cheese that makes this dish.
Linda C

Everyone loves this recipe. I just bought the ingredients to make this yesterday. LOL

Broccoli and Rice Casserole
2 10 oz pkgs frozen chopped broccoli defrosted
2 cups cooked rice
1/4 cup butter
1 8 oz jar of cheese whiz
1 cup chopped onions
1 can cream of chicken soup
1/2 cup milk
Grated cheese 1/4 cup
Combine broccoli and rice in a 9 x 13 glass baking dish, stir in the cheese whiz.
Melt butter and add onions and saute' until transparent. Stir in soup and milk and pour over broccoli and rice.
Bake for 30 mins at 350 and top with grated cheese and bake until brown.

Linda P

My Gram's "famous" (within her family anyway) broccoli casserole:

2 pkg. frozen broccoli, chopped
1 egg, beaten
2 tbsp. onion, chopped
1/4 c. butter, melted
1-3/4 c. soft bread cubes
3/4 c. grated white American cheese
1 can cream of mushroom soup

Cook broccoli and drain (optional). Add remaining ingredients. Bake in greased casserole dish at 350 degrees for 30 minutes. If you don't pre-cook the broccoli, bake it longer - until itâÂÂs hot in the center and looks done.