- Potato Carrot Cheese Sauce
- 1 head (4-6 cups) broccoli
- 2 cups potato carrot cheese sauce
Chop broccoli into 1/4-1/2 inch pieces. In pan with tight fitting lid and 1 cup water, steam broccoli lightly 3m after boil. Drain and reserve liquid for vegetable broth. Transfer brocolli to 8×8 glass casserole dish. In small pan warm cheese sauce to soften, and pour sauce over broccoli. Bake 450F 30m until lightly brown.