2 pkgs broccoli spears (thawed)
1 can cream mushroom soup
about ˝ stick of velvetta cheese (cubed) ˝ #
In small saucepan, sauté 1 Tbsp butter and 2 Tbsp finely chopped onion. Add can of cream of mushroom soup (undiluted). Add cubed velvetta and stir until melted and smooth.
Arrange thawed broccoli in buttered casserole dish. Pour melted soup/cheese mixture over broccoli. Top with corn flake crumbs and dot with butter. Cover with foil and cook about 1 hour at 350. Remove foil about last 10 minutes so liquid will cook down better.
Becky Mayes - 2001