Ingredients
1 stick margarine, melted
1 large onion, chopped
1 can cream of mushroom soup
1 can sliced mushrooms, drained
1 roll Kraft garlic cheese
2 pkg. frozen chopped broccoli
Method
Sources
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dataset
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Small tongs for appetizers, garnishing, plating, buffet service
Large oval platter — family-style serving, holiday meals, presentation
Compact sous vide circulator with app — Bluetooth control, 1100W
Humidity-controlled cheese storage — keep artisan cheese perfect
Large olive wood salad bowl — toss and serve at the table
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Small tongs for appetizers, garnishing, plating, buffet service
Large oval platter — family-style serving, holiday meals, presentation
Compact sous vide circulator with app — Bluetooth control, 1100W
Humidity-controlled cheese storage — keep artisan cheese perfect
Large olive wood salad bowl — toss and serve at the table
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Cook broccoli in unsalted water until tender. Drain. Melt margarine; add chopped onion, mushroom soup and mushrooms. Stir and mix until mixture can be poured easily. Arrange in casserole in alternate layers: broccoli, sliced cheese and sauce. Save some cheese for top. Bake for 30 minutes at 350°. Serve as a dip with chips or as a casserole.