Yummy and easy. This is a cinch if you pre-cook your broccoli and onions in the microwave and then finish up the simmering in the crockpot on High. Stir often though or thickener will settle on the bottom. You can even melt the cheese in the mike if you really want to speed this up more. I used a half recipe using a little extra cheese, butter and milk and an extra handful of shredded Mexican blend cheese I had. This gave it restaurant style flavor twist instead of ALL Velveeta. I did add some salt to this too. It would have been sinfully great with half and half! Tip: Velveeta slices and cubes better, without being as sticky, if at room temperature. (Aside: My dad, an avid cheese, and Velveeta connoisseur, always claimed the flavor was fuller at room temp too. He never refrigerated his Velveeta.) Reserved broth works or you can also dissolve the cornstarch in your cold milk to cut the water out. The intro mentions it is made with broccoli florets but the recipe calls for chopped broccoli. For those who may never have noticed, there are differences in broccoli. All frozen bagged versions are technically chopped up (not whole) but most stores carry 2 types: “Broccoli Florets” only and “Chopped Broccoli” (or maybe called” Cut Broccoli” or “Broccoli Cuts”). The Chopped, or Cut, is a little cheaper but includes the chunkier, less tender, stems. The Florets, in most circles, are considered the more flavorful, tender and desirable part of the broccoli. Incidentally, fresh broccoli
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