• 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 (optional)
  • ½ tsp. salt
  • 1 c. Velveeta Cheese


Cook broccoli until tender.  Reserve Liquid.  Melt butter in skillet.  Sauté onion in butter then blend with flour.  Slowly stir in milk.  Add bouillon cubes, nutmeg, salt and cheese.  Cook and stir until thickened.  Boil 1 minute.  Add 1 c. reserved liquid to white sauce.  Add broccoli and heat through.  Variation:  Put cooked broccoli and onion in the blender.


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