I often have broccoli as a vegetable or salad but I've never met a broccoli casserole I've liked.

I'd simmer a portion with chicken or vegetable broth and some chopped onion and celery, herbs and seasonings; puree it and freeze it to then use it as a base for a broccoli-cheese chowder on a cold winter night.

Lucky you. A very nice colleague indeed!

I make Teriyaki bowls (or sweet & sour...depending on my mood).

A brown rice base, some strips of chicken breast (baked, fried, poached...whatever your preference), plenty of blanched broccoli, some matchstick carrots and as much sauce as you like.

Freezes great, perfect "grab 'n' go" lunch.

Mac & Cheese with broccoli, roasted red pepper and just a bit of onion works too. Mine would also have ham, but since you don't eat pork, just go veggie or add chicken, fish or tofu.

Cream of Broccoli soup.
Roasted Broccoli and Mushrooms would make a good side dish.
Broccoli slaw (not for freezing, but fresh).
Broccoli, mushroom, olive quiche (yep, it freezes). Make a big one, then portion out for later meals.

I love broccoli too.......can ya tell? :)

Deanna

I'd wash and blanch of bunch of it, put in small freezer zip bags and use for stir fry dishes or chopped fine for soups or fried rice.

Don't know how you feel about using canned soups in casseroles, but I'm providing a link to a Broccoli and Rice casserole that sounds good. You could always make a recipe of white sauce with fresh, chopped, sauteed mushrooms if you didn't want to use the canned CCM soup.

Here is a link that might be useful: No-cheese-wiz-broccoli-rice-casserole

I may try my hand at some broccoli/fake ham/cheddar calzones this weekend. Ooooh, that just sent a chill down my dough-phobic spine! :)

Most any of the Italian groceries sell dough for around a dollar a pound. Lots of local pizza places will sell it too, in case your phobia gets you. LOL.

I know I recommend quiche quite often but broccoli mushroom quiche really is one of my favorites. Once they're cool I put them in the refrigerator overnight and then they easily cut in halves or quarters and can freeze by the pieces in ziplock bags. Just today I poofed a hunk of quiche for Christy to take to lunch.

We make a rice casserole that I have made with pork or chicken and also with no meat at all. It's really more of a method. Cover bottom of casserole dish with sliced onions. Then layer your broccoli on top of that. Then perhaps mushrooms. Cover with rice. For a 9x13 I use between a cup and a half and two cups. Pour broth over all to come up just below top of rice. Any broth you want. Chicken, veggie, etc. Cover with foil and bake for 45 minutes. Test rice. I think this freezes best without using the meat, so I'd have this as the meal or just put some chicken breast on top when you reheat in oven and cook until chicken is done.

I don't have any suggestions but want to thank you for asking because I'm always looking for freezer meal ideas. DH cooks during the week. Once in a while he'll announce at 6:30 PM that he doesn't feel like cooking. If he'd said something earlier in the day I'd happily make dinner but for these last minute announcements I like to have some meals in the freezer. Some good ones here.

LOL Rosesstink! Can you say takeout pizza! That's my SO's solution to that dilemma! Only I'm usually the one who bails on my cooking nights! That's why I owe it to SO to have something good on standby in the freezer!

I made my first calzones the other night, with frozen whole wheat pizza dough. Kind of a pain, but tasted pretty good. I think I might get better with practice. I should have cut vents in the dough, as is the inside dough got pasty from the steam.

Here is a link that might be useful: Corn Broccoli Calzones from Eatingwell.com

Does anyone know if you can freeze that broccoli crunch salad?

You can freeze anything, but you're not going to get crunchy fresh broccoli when you defrost it. Or crunchy nuts. And if you leave it in the freezer too long, it'll get all icy. If you have some that's going to go bad before you can use it, you can freeze it and turn it into something else. Thaw, drain well, and run through the food processor, adding this and that for a good texture, and you can make it into a filling for hors d'oeurve or ravioli--or just spread it in a sandwich. Straight or minced, you can probably add it to a soup, depending on the ingredients, especially the dressing (some are mayo based, some vinaigrette). You might be able to bake it with some cheese on top, again depending on exactly what's in it, or mix it with pasta, or add it to a casserole. You can freeze it. You just can't thaw it and have it be a lovely salad.

Give cream of broccoli soup a pop by adding a spoonful of pesto.

We love Chicken divan, and it does freeze well. When I get home on the weekend I'll post my Mom's recipe (which is awesome) if you like.

Make a broccoli soup and freeze it in quart containers. Sometimes I make a split pea soup and add a bunch of broccoli. When it is tender, puree it in the blender and freeze it. I baked a zucchini cake for my sister who cut it up by the slice and froze it and she said it turned out perfect. It tastes like a carrot cake.

ZUCCHINI cake
2 c sugar
1 c cooking oil
3 eggs
2 c flour
1 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
2 c shredded, unpeeled zucchini, packed (about 3 smaller ones)
1 c very finely chopped walnuts (best to chop in the food processor)
1 Tbsp vanilla
Cream Cheese Frosting
Scrub zucchini skin well to remove all grit before shredding it--use a vegetable brush if you have one.
Mix
sugar, oil and eggs on medium speed of mixer for 4 minutes. Fold
shredded zucchini, nuts and vanilla into sugar mixture. Sift dry
ingredients and fold into batter. Bake in a greased tube pan at 350
degrees for 60 to 65 minutes. Cool in pan on cooling rack 20 minutes and
turn out on rack to finish cooling.
Cream Cheese Frosting
3 c powdered sugar, sifted
2 (3 oz) packages of cream cheese, softened to room temperature
5 Tbsp butter, softened
1 tsp lemon extract.
Beat thoroughly and frost your cake