Velveeta Broccoli Casserole Sweet Tea And Sprinkles Preheat the oven to 350 degrees. prepare a 9x13 baking dish by spraying the bottom and sides with non stick spray. boil the broccoli florets in salted water for 3 minutes, drain them, and put them into a large mixing bowl. season the broccoli with salt, pepper, and onion powder. cut the velveeta cheese into 1 inch cubes. Sweet tea and sprinkles n s o e t p r o d s a m a 1 h t 1 8 u m u 5 i 9 1 h h g 9 a 1 l c g 2 3 m 5 l 2 g h f 1 8 1 g c 0 c f 7 g l 8 h 8 a m a · shared with public.
Velveeta Broccoli Casserole Sweet Tea And Sprinkles Broccoli Preheat oven to 350°f. grease a 13×9 inch baking dish. place broccoli in a large microwave safe bowl. pour ¼ cup water into the bottom, cover, and microwave on high for 4–5 minutes. the broccoli should be completely defrosted. drain the broccoli well. place 4 tablespoons of butter in a large skillet. Sweet tea and sprinkles r p o n o s t s d e 7 5 m 0 l a 8 i c 1 0 2 f 3 0 8 1 u t 1 a h 4 1 9 0 m a i 6 9 1 9 g 1 4 7 m h t l u 9 f i 1 0 f 7 4 · shared with public. Preheat oven to 350℉. next in a small pot, melt the velveeta cheese and evaporated milk together. not too hot, you only need to melt the ingredients together not boil them. in the sauce add the salt and pepper. now, in a 8×8 baking dish combine the sauce and the drained broccoli together. Bring a large pot of salted water to a boil. cook for 3 4 minutes, until crisp tender. transfer into a colander to drain. 6 cups fresh broccoli florets. heat a medium skillet over low medium heat, and add the cubed velveeta, butter, salt, garlic powder, and onion powder. stir until smooth then remove from heat.
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