From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Heat oil in a large Dutch oven. Saute 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.
SERVINGS: 8 - 10
- 2 Tablespoons salad oil
- 3/4 cup chopped onion
- 6 cups water
- 6 chicken bouillon cubes
- 8 ounces medium egg noodles
- 1 teaspoon salt
- 2 (10 ounce) packages frozen chopped broccoli
- 1/8 teaspoon garlic powder
- 6 cups milk
- 1 pound Velveeta cheese
- Pepper to taste
TO PREPARE:
Heat oil in a large Dutch oven. Saute 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.
SERVINGS: 8 - 10
