Broccoli and Cheese Soup
2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli, thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours.
8 servings.
Broccoli Cheese Dip
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/crockpot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.
|
