Hot Broccoli Dip
Hot Broccoli Dip is an moderately easy dinner. Made with 1 20-oz. pkg. frozen chopped broccoli, 2 sticks margarine, 1 lg. onion, chopped, 1 8-oz. can mushrooms, drained and 2 10 1/2-oz. cans cream of mushroom soup, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Cook broccoli according to direction, but cook 1/2 of required time.
Drain in colander, and drain further on paper towels and set aside.
Melt butter in heavy ovenproof skillet. Saute chopped onion and celery until golden brown.
Drain mushrooms and pat dry with towels and add to skillet and cook 3 or 4 minutes. Add soup.
Cut cheese into cubes, add to soup mix.
Add broccoli and mix lightly.
Cover skillet and place in 300Β° oven until cheese melts, about 25 minutes (don't overcook). Place in chafing dish. Serve with Fritos large corn chips.
Serves 50.
π· Perfect Pairings
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