___________________________________________________ B RUSSELS SPROUTS ‘GARLIC PARMESEAN’ In memory of Ann Lockert Fields/ by niece Suzanne Lockert-Mash ___________________________________________________ 1 1/2 lb Brussels sprouts 3 tbsp olive oil 1/2 tsp kosher salt 1/2 tsp black pepper 1 tsp Italian seasoning 3 garlic cloves, minced 1/2 c grated Parmesan cheese DIRECTIONS Preheat oven to 400°. Cut rinsed & dried Brussels sprouts in half. Place Brussels sprouts in a large bowl & add olive oil, salt, pepper, Italian seasoning, garlic & Parmesan cheese. Toss gently to evenly coat the Brussels sprouts. Grease a rimmed baking pan & spread Brussels sprouts out evenly. Bake for 25-30 mins or until Brussels sprouts are golden brown. ___________________________________________________ B ROCCOLI CASSEROLE Elizabeth Orange ___________________________________________________ 2-10 oz pkg chopped frozen broccoli 1 stick butter, melted 2 c uncooked Minute Rice 8 oz Cheese Whiz 1 can cream of mushroom 1 can cream of chicken 1 c chopped celery 1 c chopped onion DIRECTIONS Cook broccoli as directed on the package. Mix together with all other ingredients. Bake at 325°F for 45 mins. ___________________________________________________ B ROCCOLI CASSEROLE Cindy Burney ___________________________________________________ 1 bag broccoli florets 1 can cream of mushroom soup Cheese (Velveeta) Ritz crackers, crushed DIRECTIONS Cook broccoli. Mix with soup. Put half in the dish. Top with cheese. Put in the rest of the mix. Top with cheese & crushed crackers. Bake at 375°F for about 30 mins. ___________________________________________________ B ROCCOLI CHEESE CASSEROLE Vicki Lovell Presson ___________________________________________________ 1 c cooked rice 1 can cream of chicken soup 1 small jar Cheez Whiz 1/2 c cheddar cheese 2 c cooked broccoli (chopped) 1/2 stick butter DIRECTIONS: Preheat the oven to 350°. Mix all ingredients together, pour into a baking dish. Cover top with shredded cheese. Bake for 30 mins.
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