From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 2 Tablespoons salad oil

  • 3/4 cup chopped onion

  • 6 cups water

  • 6 chicken bouillon cubes

  • 8 ounces medium egg noodles

  • 1 teaspoon salt

  • 2 (10 ounce) packages frozen chopped broccoli

  • 1/8 teaspoon garlic powder

  • 6 cups milk

  • 1 pound Velveeta cheese

  • Pepper to taste


Heat oil in a large Dutch oven.  Saute onion over medium heat in oil for 3 minutes.  Add water and bouillon cubes.  Heat to boiling, stirring occasionally, until cubes are dissolved.  Gradually add noodles and salt, making certain bouillon mixture continues to boil.  Cook, uncovered, for 3 minutes, stirring occasionally.  Stir in broccoli and garlic powder.  Cook 4 minutes more.  Lower heat and add milk, cheese, and pepper.  Continue cooking until cheese melts.

8 - 10

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