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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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This is one of my all-time favorite recipes. I love to eat it with mexican cornbread. You can use regular velvetta if you don't want it spicy.My sister-in-law first made this and I had to have the recipe. It's addidictive!!! Ingredients:
2 (10 ounce) packages frozen chopped broccoli |
2 cans cream of mushroom soup |
5 1/4 cups milk |
1 lb velveeta mexican cheese |
Directions:
1. Mix all ingredients and place in a crockpot on low for 6 to 8 hours until broccoli is tender and cheese is smooth.
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