Image Copyright 2009, Gooseberry Patch
'Be sure to serve this yummy dip with hearty crackers...you’ll want to get every drop!' - Rogene Rogers (Bemidji, MN)
Ingredients:
• 3/4 c. butter
• 3 stalks celery, thinly sliced
• 1 onion, chopped
• 4-oz. can sliced mushrooms, drained
• 3 T. all-purpose flour
• 10-3/4 oz. can cream of celery soup
• 3 c. shredded Cheddar cheese
• 10-oz. pkg. frozen chopped broccoli, thawed
Preparation:
Melt butter in a skillet over medium heat; sauté celery, onion and mushrooms. Stir in flour; mix well. Transfer mixture to a lightly greased slow cooker; mix in remaining ingredients. Cover and cook on high setting until cheese is melted, stirring every 15 minutes. Continue cooking, covered, on low setting for 2 to 4 hours. Makes 10 to 12 servings.
This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"'
No comments:
Post a Comment