3T Cooking Oil
3/4C Chopped Onion
3t Flaked Chicken Bouillon
8 oz Thin Tiny Noodles
20 oz Frozen Broccoli
1 lb Velveeta Cheese
6C Milk (1/2 gal)
Saute onions in cooking oil for 3 minutes. Add water and dissolve
chicken bouillon. Bring to a boil. Add noodles (crunch bag or
broken into 1/2 inch pieces). Cook 4 minutes. Add broccoli and
cook for 4 minutes. Add cut up cheese. Remove pot partially from
burner and allow cheese to melt. Stirring constantly. Place back
on stove on low heat. Add milk and heat till hot, not scalding.
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