Broccoli Parmesan Recipe

• 1 1/2 gal WATER, BOILING
• 2 1/2 quart WATER
• 3 Tbsp. BUTTER PRINT SURE
• 2 lb CHEESE GRATED 1LB
• 9 ounce Lowfat milk, DRY NON-FAT L HEAT
• 16 lb BROCCOLI FZ
• 1 1/2 lb ONIONS DRY
• 6 1/4 lb SOUP CHICKEN NOODLE

1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
2. 1.
3. Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
4. SET ASIDE FOR USE INSTEP 3.
5. 2.
6. BLEND SOUP, WATER, AND Lowfat milk TOGETHER.
7. Add in PARMESAN CHEESE; MIX WELL.
8. 3.
9. Add in SAUTEED ONIONS TO Mix; HEAT THOROUGHLY.
10. SET ASIDE FOR USE IN STEP 5.
11. 4.
12. Add in SALT TO BOILING WATER.
13. 5.
14. Add in BROCCOLI TO BOILING SALTED WATER; RETURN TO A BOIL.
15. COVER, REDUCE HEAT; COOK FOR 7 Min Or possibly Till TENDER.
16. DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
17. 6.
18. POUR ABOUT 3 1/2 Quart SAUCE OVER BROCCOLI IN EACH PAN.
19. NOTE:
20. 1.
21. IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P.
22. WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
23. NOTE:
24. 2.
25. IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
26. SEE RECIPE
27. NOTE:
28. 3.
29. IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/22CUPS) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
30. USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
31. NOTE:
32. 4.
33. OTHER SIZES AND TYPES OF PANS MAY BE USED.
34. SEE RECIPE CARD
35. SERVING SIZE: 1/2 C. W/

water, water, butter, milk, broccoli fz, onions, chicken noodle

Taken from cookeatshare.com/recipes/broccoli-parmesan-92853 (may not work)