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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Another recipe from our family cookbook. This is always requested at holiday meals. Leftover ham, turkey, or chicken is good in this too! Ingredients:
3 -4 heads broccoli |
3 tablespoons olive oil |
1 medium onion |
1 (8 ounce) can sliced mushrooms, drained (or use fresh) |
1/2 cup sliced almonds |
3 (10 3/4 ounce) cans cream of mushroom soup |
1 lb velveeta cheese, cubed |
4 tablespoons minced garlic |
1 tablespoon garlic pepper seasoning |
Directions:
1. Wash broccoli and cut into bite-sized pieces. Steam for 5 minutes in microwave with 3 Tbsp water in a covered contatiner. Drain and set aside.
2. Chop onion. Add olive oil to a large saute pan and saute the onions and mushrooms until the onions are golden. Remove from the pan, reserving oil in pan.
3. In same pan, cook almonds until golden brown. Remove the almonds from the pan, adding them to the reserved vegetables.
4. Add the soup, cheese, garlic, and garlic pepper to the pan. Cook on medium-low heat until well combined and the cheese has melted, stirring as needed. Remove from heat and stir in the reserved vegetable/almond mixture.
5. Place broccoli into greased a 9x13 pan or large casserole dish. Pour the cheese sauce over the broccoli and bake covered at 325 degrees for 25 minutes.
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