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Veggies can be tasty, too!!

Broccoli & Cheese Casserole

1 package frozen broccoli

1 cup uncooked instant rice

1 can cream of chicken soup

1 cup milk

2 T. butter

1 jar cheese whiz or 2 cups shredded cheddar cheese

Mix all ingredients together and spread in a 9x13 inch pan. Bake at 350 for approximately 35 minutes or until cheese has melted and bubbly. (I sometimes throw cooked and cubed chicken or ham in this and it serves as a complete meal). Serves 10-12

Zuchinni & Squash Saute

2 medium sized zuchinni, chopped

2 medium sized yellow squash, chopped

1 large onion cut into rings

1/4 cup to 1/2 cup butter

parmesan cheese to taste

Melt butter in skillet. Put veggies in pan and saute in the butter until slightly tender. Sprinkle with garlic salt (optional) and parmasan cheese and eat.....YUMMY! Makes a very good quicky lunch. Serves 2.

Creamy Hash Brown Casserole

1 package (32 oz) frozen Southern-style hash brown potatoes, thawed

1 pound process American cheese, cubed

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted

2 cups (16 oz) sour cream

3/4 cup butter or margarine, melted, divided

3 tablespoons chopped onion

1/4 teaspoon paprika

2 cups cornflakes, slightly crushed

Fresh savory, optional

Preheat oven to 350 degrees. In a large bowl, combine hash browns, cheese, soup, sour cream, 1/2 cup butter and onion. Spread into a greased 13x9x2 inch baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter and sprinkle on top. Bake, uncovered, at 350 degrees for 50-60 minutes or until heated through. Garnish with savory if desired. Serves 8-10

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