I was skeptical when I saw the Cheese Whiz, but my friend Danielle Thompson assured me this recipe gets rave reviews at her sister's catered events. I’m so glad I tried it… it’s a hit with everyone!
In a medium saucepan, combine:
1 cup water
1 Tbsp chicken bouillon
Add 2/3 cup diced celery
2/3 cup diced carrots
1/3 of an onion, chopped
Bring to a boil and simmer until tender. (I steam the broccoli over the top while it boils.)
1 cup water
1 Tbsp chicken bouillon
Add 2/3 cup diced celery
2/3 cup diced carrots
1/3 of an onion, chopped
Bring to a boil and simmer until tender. (I steam the broccoli over the top while it boils.)
In a large pot, melt 1 cube butter or margarine.
Add ½ cup flour and mix well.
Gradually add 2 and 2/3 cups water and above vegetable mixture.
Add 5-6 oz. Cheese Whiz (if you’re anti Cheese Whiz, shredded cheddar works OK instead)
Add 1 cup frozen shredded hash browns.
Cook until tender and let thicken. Just before serving, add 1 cup cooked broccoli.
Add ½ cup flour and mix well.
Gradually add 2 and 2/3 cups water and above vegetable mixture.
Add 5-6 oz. Cheese Whiz (if you’re anti Cheese Whiz, shredded cheddar works OK instead)
Add 1 cup frozen shredded hash browns.
Cook until tender and let thicken. Just before serving, add 1 cup cooked broccoli.
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