SOUP:
In a 2-quart saucepan, place 3 tablespoons of butter and sliced onions. Cook over low to medium heat, stirring frequently until the onions are soft and clear but not brown.
Add chicken broth, chicken bouillon cubes, salt, and pepper. Stir until fully heated through. Add the prepared white sauce and Velveeta cheese.
The white sauce will be thick since it was removed from the heat. Simmer over medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Reduce the temperature to warm and let it cook for an additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese and a couple of slices of warm dark Russian bread.
You know this meatloaf is bomb when all the kids gobble it up!
FRIED SHRIMPS
Vegan Luscious Cream Cheesecake
Cheesy Beef Egg Rolls
HomeI was instantly hooked when I stated this. Now I can’t get enough of this dish
Kansas City Is Home To The Mansions Of The Happiest Couples, Including The Patrick Mahomes Couple
Caramelized Onion Tart
“Controversy Explodes: Should Men Be Banned from Competing in Women’s Sports?”
Tips for Natural Home Cleaning: Chemical-Free Cleanliness