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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe has been handed down to me by my mother. While I'm not sure of the background or origins of the recipe, it is a great meal for those rainy, cold, and dreary days. My favorite side dish is a nice glass of milk and some saltines to go along with it. Ingredients:
8 ounces wide egg noodles |
1 slice onion |
1 tablespoon vegetable oil |
6 chicken bouillon cubes or 6 vegetable bouillon cubes |
20 ounces frozen chopped broccoli |
1/8 teaspoon garlic salt |
1 teaspoon salt |
6 cups milk |
6 cups water |
1 lb velveeta cheese (cubed) |
Directions:
1. Brown one slice of onion in 1 tablespoon oil.
2. Bring 6 cups of water and 6 chicken boullion cubes to a boil.
3. Boil until boullion is dissovled.
4. Add 8 ounces wide egg noodles and 1 tsp salt, boil for 3 minutes.
5. Add 20 ounces frozen chopped brocolli (or 1 pound fresh chopped brocolli).
6. Boil for 4 minutes.
7. Reduce heat to simmer and add 1/8 tsp garlic salt, 6 cups of milk, and one pound of Velveeta cheese.
8. Cook until cheese melts.
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