When I moved to Texas over 25 years ago, my special friend who moved here six months before I did, bought me The Texas Experience cookbook. This recipe comes from that cookbook & always was & still is a favorite of our daughter. I've adapted the preparation slightly & substituted some ingredients for ones that are no longer available. I don't think I've ever been able to find a roll of Nippy sharp cheese. Anyway, if you need a delicious side dish, with lots of good flavor, color & texture, I hope you try this.
1/2 stick butter
4 ounces fresh mushrooms
2 (10 ounces each) packages frozen,
chopped broccoli, thawed
1 can cream of mushroom soup
1 (3 ounce) package slivered almonds
1 (8 ounce) can sliced water chestnuts
1 (5 ounce) jar Kraft Old English cheese spread
Melt butter in skillet & saute' mushrooms. Add all other ingredients. Pour into buttered 2 1/2 quart casserole & bake at 350 degrees about 25 minutes.
I am sharing with:
Full Plate Thursday