Broccoli Casserole Recipe
Ingredients
| Broccoli | 4 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Margarine | 4 Tablespoon | |
| Whole wheat pastry flour | 3 Tablespoon | |
| 1/2 c. vegetable cooking water or broth | ||
| Cheddar Cheese | 3/4 Cup (16 tbs), grated | |
| 3 eggs, well-beaten | ||
| Whole wheat bread crumbs | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Preheat oven to 325°.
Melt 4 tablespoons margarine in a large skillet over medium heat; stir in onion and broccoli; saute covered, until broccoli is barely tender.
Stir flour into the onion-broccoli mixture and let cook a minute or so.
Add cooking water or broth; stir until thickened.
Lower heat and quickly stir in cheese until well blended.
Remove from heat and gradually stir in eggs.
Pour into a well greased 1 1/2 to 2-quart casserole.
Pour crumbs over and dot with butter.
Bake for 30 minutes or until done.
Melt 4 tablespoons margarine in a large skillet over medium heat; stir in onion and broccoli; saute covered, until broccoli is barely tender.
Stir flour into the onion-broccoli mixture and let cook a minute or so.
Add cooking water or broth; stir until thickened.
Lower heat and quickly stir in cheese until well blended.
Remove from heat and gradually stir in eggs.
Pour into a well greased 1 1/2 to 2-quart casserole.
Pour crumbs over and dot with butter.
Bake for 30 minutes or until done.
Chef
