Hi Jen, Here are two family favorites. The Broccoli Bake I have posted many
times before and received many wonderful comments. Hope these will be of help
to you!

BROCCOLI BAKE
4 packages of chopped frozen broccoli (cooked and drained)
6 tablespoons butter
6 tablespoons flour
2 cups milk
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
2 cups (or more if needed) Italian Bread Crumbs, toasted with butter,for topping

Mix butter and flour in pan until smooth. Add milk and stir until smooth
and thick. Add to broccoli and mix well. Add lemon juice and cheese. Put into
2 quart greased baking dish. Top with bread crumbs and dot with additional
butter.
Bake 350 degrees for 45 minutes, or until topping is brown.
(This can be put together a day ahead of time, before cooking. It also
freezes well after cooking) Serves 8 ASPARAGUS VENETIAN

2 lbs. fresh asparagus, cooked and drained
1 cup diced Mozzarella cheese
3 tablespoons butter
2 tablespoons grated Parmesan cheese
2 tablespoons Italian flavored bread crumbs

Preheat oven to 450 degrees. In a shallow baking dish, arrange the
asparagus, so that none are overlapping. Sprinkle with cheeses and bread
crumbs. Dot butter on top. Bake 10 minutes or until cheese is melted. Serves 6