Frozen Creamy Broccoli Photo
Quick and Easy - Freeze and Reheat

Frozen Creamy Broccoli



Frozen Creamy Broccoli Photo

Frozen Creamy Broccoli

Course Side
Cuisine American


  • 2 lbs fresh broccoli cut into 2 in pieces
  • 1 Cup water
  • 1/2 teaspoon Salt
  • 1 small onion chopped
  • 1 4 oz can mushrooms, drained
  • 3 Tablespoon butter or margarine
  • 1 8 oz can sliced water chestnuts, drained
  • 1 10.5 oz can cream of mushroom soup
  • 1/2 lb Velveeta cheese cubed
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 Cup shredded cheddar cheese
  • Freezer containers


  • Place the water in a large saucepan and add the salt.
  • Bring to a rapid boil and add the broccoli.
  • Steam for 6 minutes and drain well when finished.
  • Place the butter in a large skillet over medium heat.
  • Let the butter completely melt.
  • Add the onion and mushrooms.
  • Cook until the onion becomes tender about 5 minutes and drain well.
  • Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
  • In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
  • Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
  • When smooth add the garlic salt and pepper.
  • Stir well.
  • Pour over the broccoli.
  • Allow the mixture to cool to room temperature.
  • Place mixture into freezer containers.
  • Freeze for up to 1 month.
  • When ready to bake place in the refrigerator to thaw overnight.
  • Preheat oven to 350°F
  • Lightly spray a 2 qt casserole with a non stick cooking spray.
  • Place the broccoli mixture in the casserole dish.
  • Bake 30 minutes.
  • Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.