2 bags
of frozen broccoli
1 tube
of Kraft garlic cheese [this product has been discontinued – you can substitute
6 oz. of Velveeta mixed with ½ tsp. garlic powder]
½ cup
jalapeno jack cheese
2 cans
of cream of mushroom soup
1 can of
cream of celery soup
½ diced
onion
½ stick
of butter
Salt and
pepper to taste
Heat the oven to 350F. Thaw out the frozen broccoli and drain
the water. Melt the cheeses in a saucepan and add the creamed soups.
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| Not very appetizing at the outset, I have to admit. |
In a separate
pan, saute the onions with the butter until golden brown. Add the browned
onions to the cheese mixture. Pour the cheese mixture over the broccoli in a 9
x 12 inch baking dish. Sprinkle garlic bread crumbs over the top of the
casserole, cover and bake for 1 hour and 15 minutes or until browned and
bubbling.
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| Going in! |
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| Coming out! |
Allow to cool on the counter for at least 10 minutes before serving.
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| Served up with some nice leftover Hush Puppies! |
My Rating: 4/5 "I did not expect this to be so awesome. I really didn't. The blend of real and fake cheese is actually nice, and the spices are just enough to zazz everything up. I was gobbling up even the leftovers. It's just nice warm comfort food."
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