Creamy Mushroom and Cheese Broccoli Recipe
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*all images for illustration purposes only, they do not show the finished recipe unless stated. |
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This is a lovely recipe for broccoli in a creamy sauce. Add some chips to it and maybe a small portion of rice to mix in with that tasty sauce and you have a great to enjoy which is packed with flavor and also vitamins and minerals from the broccoli which is the main part of the meal.
Ingredients:
- - 2lbs of fresh broccoli
- - 1 cup of water
- - Half a teaspoon of salt
- - 1 small onion (chopped)
- - 1 can of mushrooms (or 4oz of sliced fresh mushrooms)
- - 3 tablespoons of butter or margarine
- - 1 can of sliced water chestnuts
- - 1 can of cream of mushroom soup
- - Half a pound of Velveeta cheese, preferably cubed
- - Quarter of a teaspoon of garlic salt
- - Quarter of a teaspoon of pepper
- - 1 cup of shredded cheddar cheese
What you need to do:
Fill a large saucepan with water and add in the salt, then bring it to the boil and add in the broccoli (chopped up into medium-sized pieces). Simmer the broccoli for about 6 minutes, you don’t want to do it for too long or it goes soft and tasteless, then once it is cooked drain it well and leave it to one side while you work on the sauce.
Grab a large skillet and put it over a medium heat with the butter/margarine in the middle of it. Let the butter melt into a puddle and then add the chopped onion to it, plus drain the water off from the canned mushrooms and add them too. Cook them for about 5 minutes until the onion starts to get tender and brown a bit, and the mushrooms start to soften up as well, then take it off the heat and let it sit while we work on the next bit.
Now we are going to work on the sauce so grab a small saucepan and put it on a low heat with the mushroom soup in, then add the Velveeta cheese cubes into it too and give it a good stir. You want the cheese to melt completely so it is a cheese sauce rather than a sauce with lumps of cheese in! Make sure you stir it regularly so the cheese doesn’t burn, and then once the cheese has melted add the garlic salt and the pepper for taste and stir that in.
Take a casserole dish and put in the broccoli and the onions and mushrooms you cooked, plus drain the liquid from the water chestnuts and add them in too and mix it all up well, then pour the sauce over the top of all that making sure you give it a good coating. Then top that off with the shredded cheese and pop it into a preheated oven at 350 degrees for about 10 – 15 minutes until the mixture is warmed through and the cheese has melted nicely on the top, then serve with whatever accompaniments you want.
Voila!