2500 Recipes Cookbook Giveaway: Cream Cheese Broccoli Casserole

Barbara Peckham of Burton is entered in the drawing to win this cookbook

Barbara Peckham of Burton submitted this recipe and is now entered in my 2500 Recipe Cookbook giveaway.

She says she received this recipe from a friend around 30 years ago and serves it at all her family gatherings.

 She altered the recipe slightly from the original, opting for topping off with Durkee onions in place of crackers and leaving out the option of rice.

Cream Cheese Broccoli Casserole

1 30 oz. pkg. frozen chopped broccoli or broccoli florets

1 can Campbells® cream of mushroom soup

1 8-oz. pkg. Philadelphia® cream cheese

1 stick butter

1 medium onion, chopped

Durkee® fried onions

Cook broccoli according to package directions. Drain and put into 3-quart casserole dish. Sauté onion in butter. Pour over cooked broccoli and mix well.  Soften cream cheese and mix well with mushroom soup. Stir into the broccoli/onion mixture.  

Top with Durkee® onions.

Bake at 350° for 25-30 minutes until bubbly.  Serve immediately.

Thanks for sharing your recipe Barbara Peckham of Burton! 
  
Want to be entered in the drawing to win this cookbook, it's simple. Here's how:

To Enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342.  If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing will be held on May 14.The winning recipe will be posted here, on the Oakland Press website and in print.

Velveeta Cheesy Broccoli Soup

Velveeta Cheesy Broccoli Soup. Photo Kraftrecipes.com

It's quick, it's easy and it's delicious.

All you need are a few simple ingredients and about 25 minutes and you'll be sitting down to a creamy, cheesy bowl of goodness.

Can't get the kids to eat their vegetables? This recipe is sure to please even the finickiest of kids.

Ingredients
2 Tbl butter or margarine
1/4 cup chopped onion
2 Tbl flour
2-1/2 cups milk
3/4 lb. (12 oz.) Velveeta, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/8 tsp. pepper

Directions
Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
Stir in milk.. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
Add remaining ingredients. Cook until Velveeta is melted and soup is heated through, stirring occasionally.

Kraft offers these kitchen tips
Healthier version
Save 50 calories, 6 grams of fat and 4 grams of saturated fat per serving with 2 percent milk Velveeta.
Substitute
Substitute frozen chopped spinach; frozen cauliflower, chopped; or frozen asparagus spears, chopped, for broccoli.
Use the microwave

Place onion or butter in 2-quart microwavable casserole or bowl. Microwave on high  30 seconds to 1 minute or until onion is tender. Add remaining ingredients; mix well. Microwave 6 to 8 minutes or until Velveeta is melted and soup is heated through, stirring after 4 minutes.