23 broccoli can recipes

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.

A scrumptious beef dish made with oyster sauce, rice wine and canned mushrooms.

Impossible cheddar and broccoli appetizers made with Bisquick, eggs, broccoli, corn, and walnuts. A self-crusting baked appetizer topped with melted cheddar, cut into bite-sized pieces.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Broccoli and ziti San Pierota with garlic-sauteed broccoli florets over pasta tossed in a simple crushed tomato sauce, finished with red pepper flakes and grated Parmesan.

Broccoli and white bean soup with stewed tomatoes, oregano, rosemary, and Parmesan stirred in at the end. A hearty, Italian-inspired vegetarian soup ready in under an hour.

Vegetarian spaghetti sauce loaded with red and white kidney beans, mushrooms, broccoli, carrots, and tomatoes. Hearty, protein-rich, and diabetic-friendly.

Chunky veggie spaghetti sauce with pressed tofu, broccoli, zucchini, mushrooms, carrots, and sunflower seeds in a tomato-herb base. Meaty texture, fully plant-based.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.

Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can't find rapini you can use ordinary broccoli with equally outstanding results.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.