From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Saute onion, celery and mushrooms in butter until tender. Add to broccoli. Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the nice green color. Serve in chafing dish with tostados, Fritos or toast rounds. This can be prepared ahead of time, but do not heat until the last minute. May also be frozen.
YIELD: 1 Quart
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 3 tablespoons butter
- 1 package frozen chopped broccoli, cooked and drained
- 1 can condensed mushroom soup
- 1 package (6 ounces) garlic cheese, diced
- Generous squeeze of lemon juice
TO PREPARE:
Saute onion, celery and mushrooms in butter until tender. Add to broccoli. Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the nice green color. Serve in chafing dish with tostados, Fritos or toast rounds. This can be prepared ahead of time, but do not heat until the last minute. May also be frozen.
YIELD: 1 Quart
