Broccoli Supreme |
Original ingredients and directions:
2 packages frozen chopped broccoli (10oz)
1 can cream of Mushroom soup
1 small can chopped chili peppers (drained)
1 envelope cheese sauce mix
1 cup shredded cheddar cheese
Cook broccoli til tender, drain thoroughly. Combine with al but the shredded cheese. Top w/cheese with held. Bake til bubbly (30 min)
My variation ingredients and directions:
Cauliflower (medium head)
2 Tb butter
2 Tb flour
1 cup of milk
1 medium Poblano (minced)
1 bag shredded Sharp cheddar
(2 cups)
1 cup shredded Monterrey Jack (with jalepeno)
Take head and break into florets, steam set aside in casserole dish. Begin Bechemel sauce by melting butter in pan when melted add flour bit by bit til incorporated. (cook for 1 min to cook out flour taste) Then add milk slowly stirring constantly. Sauce will appear to seize when first milk is put in but will loosen up as more milk is added. (continue slowly) I preheat my milk in the microwave for more fluidity in combining the three ingredients. Once combined, I add all the cheeses (reserving some to top), when smooth in corporate the peppers. Turn in casserole dish, again, bake til bubbly (30 min)
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