Ingredients
2
cans (10 3/4 oz each) condensed Cheddar cheese soup
2
cups water
6
cups frozen broccoli florets
2
cups milk
1/2
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon garlic powder
1/8
teaspoon pepper
2
cups shredded Cheddar cheese (8 oz)
Preparation
In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.
