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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 2 cups water
- 1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 1 medium onion, chopped
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 1 cup 2% milk
- 1 pound process cheese (Velveeta), cubed
Method
- In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid.
- In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.