Prep 10 mins
Cook 6 hrs
This is one of my all-time favorite recipes. I love to eat it with mexican cornbread. You can use regular velvetta if you don't want it spicy.My sister-in-law first made this and I had to have the recipe. It's addidictive!!!
- 2 (10 ounce) packages frozen chopped broccoli
- 2 cans cream of mushroom soup
- 5 1⁄4 cups milk
- 1 lb Velveeta Mexican cheese
- Mix all ingredients and place in a crockpot on low for 6 to 8 hours until broccoli is tender and cheese is smooth.