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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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DH loves this dip, and so did my guests at a recent party. I got the recipe from The Nashville Cookbook. Instead of fresh onion and celery, I usually use 2 Tbsp. dried minced onion and 2 Tbsp. dried chopped celery, rehydrated with equal parts water. Ingredients:
20 ounces frozen chopped broccoli |
1 large onion, finely chopped |
2 celery ribs, finely chopped |
1 (14 ounce) can sliced mushrooms, drained |
6 tablespoons butter |
1 (6 ounce) roll garlic cheese rolls |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) can water chestnuts, drained and chopped |
2 tablespoons worcestershire sauce |
Directions:
1. Cook broccoli according to pkg. directions and drain well.
2. Saute onion, celery, and mushrooms in butter until tender.
3. In the meantime, melt cheese in undiluted soup in a large saucepan on very low heat, stirring often.
4. When cheese is melted and smooth, add remaining ingredients.
5. Serve hot in chafing dish or crockpot with crackers or corn chips.
6. Freezes well and can be used as a vegetable casserole.
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