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.
Serves 6-8.
I am sharing with:
Full Plate Thursday
Foodie Friday
I am always looking for good side dishes...sometimes I get in a rut. This sounds so good with the almonds and chestnuts.
ReplyDeleteSide dishes are hard to come by and this on looks so good. Thanks for sharing the recipe. Thanks for stopping by and letting me know you liked my Valentine's Heart Pillow.
ReplyDeleteThis is a delicious side dish - I can almost have this as my main dish:)Love the creamy texture!Amazed to know that you've been living in Texas for 25 years - that's a pretty long time really.Have a great week ahead!
ReplyDeleteHello! Thanks so much for your visit!
ReplyDeleteThe strawberry tea set is new. My friend bought it at the Christmas Tree Shop. Hope this helps!
Hugs,
Debbie
I think this looks marvelous. I love that it uses frozen broccoli...even thought that's probably not the healthiest thing to say! It looks very easy too...now I'm going down to your last post and check out the mac and cheese recipe!
ReplyDeleteI never thought about adding almons to broccoli, it is such a great idea and it looks delicious
ReplyDeleteKitty, I just love this recipe it has the best flavor,and the water chestnuts give it just the right crunch. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen