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Categories:
frozen broccoli mushrooms cream of mushroom soup margarine onion unsalted almonds American cheese Cheddar cheese Worcestershire sauce hot pepper sauce garlic powder
Viewed: 37 - Published at: 8 years agoIngredients
- 20 oz. frozen broccoli (two 10 oz. pkg.)
- 8 oz. sliced, canned mushrooms
- 1 (21.5 oz.) can cream of mushroom soup
- 1/4 c. margarine (low-fat)
- 1/2 c. raw onion, chopped
- 1/3 c. unsalted almonds
- 8 oz. American cheese
- 10 oz. Cheddar cheese (low-fat)
- 1 tsp. Worcestershire sauce
- 1/4 tsp. hot pepper sauce
- 1/2 tsp. garlic powder
Method
- In a large skillet, melt margarine.
- Add onion and mushrooms; saute until onion is tender, about 3 minutes.
- Add soup and cheeses; cook until mixture is smooth and bubbly, stirring constantly.
- Thaw, drain and cut broccoli into bite size pieces. Add broccoli, almonds, garlic powder, Worcestershire sauce and hot pepper sauce.
- Simmer 10 minutes, stirring occasionally.
- Serve warm with tortilla chips, assorted crackers, bread chunks or fresh vegetable dippers.
