Friday, June 17, 2011

Easy Cheese Broccoli Soup from Rochelle

20oz Frozen or Fresh Broccoli

1 Can Cream of Chicken Soup

1 Can Cream of Potato Soup

2 Cans Cream of Cheddar Cheese Soup

3 soup cans worth of Milk

8oz Cheddar Cheese, shredded

2 Carrots, chopped

2 Tablespoons Onion

Cook Broccoli until tender, drain and cool. Add Soups and Milk. Stir until smooth. Place in ziplock freezer bag or container.

Save Cheddar Cheese for cooking.

Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in pan and heat on stove over low-medium heat. When heated, add Cheddar Cheese. Stir until melted and serve.

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