1 c. water
1 chicken bouillon cube
) pkg. frozen broccoli
1 med. carrot, grated
2 tbsp. butter
3 tbsp. all purpose flour
2 c. milk
1 lb. processed American cheese, cubed (I used 1/2 lb.)
1 can cream of chicken soup
1 tbsp. minced onion flakes
1 tbsp. Worcestershire sauce
Salt & pepper to taste

Heat water and bouillon cube to a boil, add broccoli (chopped) and carrot. Cook according to package directions and remove from heat. Do not drain. In separate saucepan make a white sauce by melting butter and slowly stirring in flour. Continue stirring while gradually adding milk. Stir in cheese, onion, Worcestershire sauce, chicken soup, salt and pepper. Add broccoli and carrot mixture to white sauce mixture and cook over medium to low heat until desired degree of thickness. Yield: 6 to 8 servings.