Ingredients:
- 2 ½ c. finely chopped broccoli
- ¼ c. butter
- ¼ c. chopped onion
- 1/3 c. flour
- 2 c. milk
- 2 chicken bouillon cubes
- 1/8 tsp. nutmeg (opt.)
- ½ tsp. salt
- 1 cup Velveeta cheese
Directions:
Cook broccoli until tender. Reserve liquid. Melt butter in a skillet. Sauté onion in butter then blend in flour. Slowly stir in milk. Add bouillon cubes, nutmeg, salt and cheese. Cook and stir until thickened. Boil 1 minute. Add 1 cup of reserved liquid to white sauce. Add broccoli and heat through. Variation: Put cooked broccoli and onion in the blender.
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