Ingredients
- 3 ribs celery
- 1/2 lrg onion
- 1/2 stick butter
- 1 pkg (10oz) fr. chopped broccoli
- 1 can (4oz) mushroom stems and pieces
- 1/4 tsp garlic salt
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 pkg (8oz) cream cheese at room temp.
- Serve with Wheat Thins
Directions
-
Chop celery and onion medium fine.
-
In skillet melt butter and saute celery and onion until tender, 8-10 mins.
-
Cook broccoli according to package directions, drain well.
-
Drain mushroom stems/pieces and chop.
-
Add broccoli, garlic salt, soup and cream cheese.
-
Pour into top of double boiler over boiling water.
-
Stir over low heat until cheese melts, about 5 mins.
-
Serve in fondue pot or chafing dish to keep warm.
-
Serve with Wheat Thins
-
Makes about 4 cups.