Broccoli Cheese Casserole Velveeta Cream Of Mushroom Chocolate Chip Cook broccoli in microwave. meanwhile, melt velveeta and 3 4 stick margarine or butter on stove top over low heat. thoroughly drain broccoli. (press out as much excess water as possible so your cheese sauce does not get runny) stir together broccoli and velveeta mixture, and then place in 8x11 casserole dish. melt remaining 1 4 stick of margarine. Wash broccoli with cold water, and shake dry. pat with a paper towel to completely dry, if needed. take a sharp knife, trim off a small slice at the end of the stalk and discard. separate the florets from the stem and cut each floret into bite sized pieces. peel the tough outer edge of the broccoli stems, and discard.
Broccoli Cheese Casserole Velveeta Cream Of Mushroom At Angela Shelton Blog Preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined. place frozen broccoli florets into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Drain liquid from the broccoli and transfer to a 9×9 inch casserole dish; sprinkle with all purpose seasoning. cut 4 tablespoons of butter in cubes. dot broccoli with cubed butter and cheese. melt remaining butter. mix crushed crackers with melted butter and cover broccoli mixture. Place broccoli in a large microwave safe bowl. pour ¼ cup water into the bottom, cover, and microwave on high for 4–5 minutes. the broccoli should be completely defrosted. drain the broccoli well. place 4 tablespoons of butter in a large skillet. add the onion and cook for 4–5 minutes, or until the onion is very soft. Instructions. spray a 9 x 13 casserole dish with nonstick spray. add the broccoli and sprinkle with the minced onion and parmesan cheese. add in the mushroom soup, velveeta cheese and white rice and mix well. mix the crushed crackers with the melted stick of butter. add half the crackers to the mixture and stir in.
Velveeta Broccoli Casserole Place broccoli in a large microwave safe bowl. pour ¼ cup water into the bottom, cover, and microwave on high for 4–5 minutes. the broccoli should be completely defrosted. drain the broccoli well. place 4 tablespoons of butter in a large skillet. add the onion and cook for 4–5 minutes, or until the onion is very soft. Instructions. spray a 9 x 13 casserole dish with nonstick spray. add the broccoli and sprinkle with the minced onion and parmesan cheese. add in the mushroom soup, velveeta cheese and white rice and mix well. mix the crushed crackers with the melted stick of butter. add half the crackers to the mixture and stir in. Season the mixture with salt and pepper and whisk to combine. place the steamed broccoli into a baking dish. pour the velveeta cheese mixture over the broccoli. in a bowl, combine crushed crackers with the rest of the melted butter. sprinkle the crackers over the broccoli. bake the broccoli casserole for 15 20 minutes. serve warm. Units: us. 16 ounces frozen broccoli. 1 (10 3 4 ounce) can cream of mushroom soup. 1 small onion, diced. 4 ounces velveeta cheese (i usually use more) 1 1⁄2 cups minute rice. 1 cup milk. 1 teaspoon salt. 1⁄4 teaspoon pepper.
Easy Broccoli Cheese Casserole Velveeta Season the mixture with salt and pepper and whisk to combine. place the steamed broccoli into a baking dish. pour the velveeta cheese mixture over the broccoli. in a bowl, combine crushed crackers with the rest of the melted butter. sprinkle the crackers over the broccoli. bake the broccoli casserole for 15 20 minutes. serve warm. Units: us. 16 ounces frozen broccoli. 1 (10 3 4 ounce) can cream of mushroom soup. 1 small onion, diced. 4 ounces velveeta cheese (i usually use more) 1 1⁄2 cups minute rice. 1 cup milk. 1 teaspoon salt. 1⁄4 teaspoon pepper.
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