1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen chopped broccoli (can use fresh)
1 med. carrot, grated
2 tbsp. butter
3 tbsp. all-purpose flour
2 c. milk (or 1 pt. half & half)
1 lb. processed American cheese, cubed
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 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, soup, onion, Worcestershire sauce, salt and pepper. Add broccoli/carrot mixture to white sauce mixture and cook over medium to low heat until desired degree of thickness. Yield 6-8 servings.