Rhonda from Adrian says her family isn't much for vegetables, but loves her Broccoli & Carrot Casserole.

Joan from Pinconning remembers her grandmother serving Broccoli Salad almost every Sunday dinner in the summer.

Mary from Fayette sent in the recipe for her delicious Broccoli Bake.

Here are their broccoli recipes:

2-10 oz pkgs chopped, frozen broccoli

1-10.5 oz can condensed cream of chicken soup

DIRECTIONS: Cook broccoli per package directions then drain well. Place in a large bowl. Add cream of chicken soup, sour cream, flour, salt, pepper, grated onion and carrots. Mix well. Put mixture into a lightly greased casserole dish. Bake at 350 degrees for 30 to 35 minutes.

1 lb bacon, cooked and crumbled

2 bunches of broccoli, diced - stems and flowerets

DIRECTIONS: Chop broccoli into a large salad bowl. Add red onion, cheddar cheese and sunflower seeds. Toss to mix. Sprinkle crumbled bacon over all and gently mix into salad. In a small bowl, whisk together mayonnaise, sugar and vinegar. Drizzle over salad and lightly toss to coat. Cover and refrigerate for several hours. Lightly toss just before serving.

1-10 oz pkg frozen, chopped broccoli, thawed and drained

1-14.75 oz can creamed corn

DIRECTIONS: Mix together broccoli, creamed corn, 4 tablespoons melted butter, egg, salt and pepper. Place in a greased baking dish. Put stuffing in a bowl and drizzle with 2 tablespoons of melted butter. Lightly toss to mix. Spoon evenly over broccoli mixture. Place bacon pieces over topping. Bake at 350 degrees for 1 hour.

I'm looking for the recipe for sour dough starter and some great sour dough bread recipes too.

Stop by Lynn's blog, Lynn's Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.