Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Salad oil |
¾ cup | Chopped onion |
6 cups | Water |
6 \N | Chicken bouillon cubes |
8 ounces | Medium egg noodles |
1 teaspoon | Salt |
2 packs | (10-oz) frozen chopped broccoli |
⅛ teaspoon | Garlic powder |
6 cups | Milk |
1 pounds | Velveeta cheese |
\N \N | Pepper to taste |
Heat oil in a large Dutch oven. Saut 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. Yield: 8 to 10 servings.
MRS. LUCY W. GARDNER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .