- 2 cups water
- 1 teaspoon chicken bouillon granules
- 1 (16 ounce) package frozen chopped broccoli, thawed
- 1 medium onion, chopped
- 1/4 cup butter or margarine
- 3 tablespoons all-purpose flour
- 1 cup Gossner Milk
- 1 pound Gossner Cheddar, Monterey Jack or Colby cheese, cubed or shredded
In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, sauté onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid. Cook for 10-15 minutes stirring frequently.
Suggested Toppings:
- Croutons
- Tomatoes
- Caramelized Onions
- Sun Dried Tomatoes
- Roasted Red Pepper Slices
- Parmesan Cheese
- Scallions
- Parsley
- Cilantro
- Red Pepper Flakes
