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Category: Broccoli
Prep Time: Cook Time: Total Time:
2 (16 oz) pkg fresh broccoli florets
1/2 cup water
2 tbsp butter or margarine
1 small onion, chopped
2 (8 oz) cans sliced water chestnuts
1/2 tsp salt
2 (2 oz) jars diced pimientos, drained (optional)
1 cup shredded Cheddar cheese
Cheddar Cheese Cream Sauce
6 tbsp butter, melted
6 tbsp flour
3 cups milk
1/2 tsp salt
1/4 tsp ground red pepper
1 cup shredded Cheddar cheese
2 large eggs
Place half of broccoli florets in an 11- x 7 inch baking dish. Add 1/4 cup water, and microwave at HIGH 7 minutes or until tender; drain. Repeat with remaining half of broccoli and 1/4 cup water. Set aside.
Melt butter in a large skillet over medium heat; sauté onion 7 minutes or until tender.
Combine broccoli, onion, Cheddar Cheese Cream Sauce, sliced water chestnuts, salt, and, if desired, pimientos. Spoon mixture into a lightly greased 13- x 9 inch baking dish.
Bake at 350 for 15 minutes. Sprinkle evenly with Cheddar cheese; bake 30 to 35 more minutes or until set. Let stand 10 minutes before serving. Serves 10-12
Cheddar Cheese Cream Sauce: Melt butter in a heavy saucepan over medium heat; whisk in flour until smooth. Gradually whisk in milk, salt, and red pepper. Bring mixture to a boil over medium-high heat, whisking constantly. Bring to a boil, whisking constantly, for 1 minute. Remove from heat, and stir in cheese until melted and blended. Beat eggs with a fork until thick and pale. Gradually stir about one-fourth hot milk mixture into eggs; add egg mixture to remaining hot milk mixture, stirring constantly.
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BROCCOLI CASSEROLE I
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Category: Broccoli
Prep Time: Cook Time: Total Time:
2 (16 oz) pkg fresh broccoli florets
1/2 cup water
2 tbsp butter or margarine
1 small onion, chopped
2 (8 oz) cans sliced water chestnuts
1/2 tsp salt
2 (2 oz) jars diced pimientos, drained (optional)
1 cup shredded Cheddar cheese
Cheddar Cheese Cream Sauce
6 tbsp butter, melted
6 tbsp flour
3 cups milk
1/2 tsp salt
1/4 tsp ground red pepper
1 cup shredded Cheddar cheese
2 large eggs
Place half of broccoli florets in an 11- x 7 inch baking dish. Add 1/4 cup water, and microwave at HIGH 7 minutes or until tender; drain. Repeat with remaining half of broccoli and 1/4 cup water. Set aside.
Melt butter in a large skillet over medium heat; sauté onion 7 minutes or until tender.
Combine broccoli, onion, Cheddar Cheese Cream Sauce, sliced water chestnuts, salt, and, if desired, pimientos. Spoon mixture into a lightly greased 13- x 9 inch baking dish.
Bake at 350 for 15 minutes. Sprinkle evenly with Cheddar cheese; bake 30 to 35 more minutes or until set. Let stand 10 minutes before serving. Serves 10-12
Cheddar Cheese Cream Sauce: Melt butter in a heavy saucepan over medium heat; whisk in flour until smooth. Gradually whisk in milk, salt, and red pepper. Bring mixture to a boil over medium-high heat, whisking constantly. Bring to a boil, whisking constantly, for 1 minute. Remove from heat, and stir in cheese until melted and blended. Beat eggs with a fork until thick and pale. Gradually stir about one-fourth hot milk mixture into eggs; add egg mixture to remaining hot milk mixture, stirring constantly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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