| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 4 |
pk |
(10-oz) frozen broccoli spears; cooked and drained |
| 6 |
|
Hard-boiled eggs; finely chopped |
| 3 |
tb |
Butter or margarine |
| 1/2 |
|
Onion; chopped |
| 6 |
tb |
Flour |
| 2 |
c |
Milk (up to) |
| 12 |
oz |
Sharp cheese; grated (reserve 1/4 cup) |
| 1 |
ts |
Salt |
| 6 |
sl |
Bacon; cooked and crumbled |
INSTRUCTIONS
Layer broccoli and eggs in a buttered 2 quart casserole. Melt butter over
medium heat and saut. onions until clear. Stir in flour. Add milk slowly
while stirring. Cook until it begins to thicken. Reduce heat. Add cheese
(reserving 1/4 cup) and salt. Cook until cheese is completely melted. Pour
sauce over broccoli and eggs. Top with 1/4 cup grated cheese and bacon.
Bake at 350° for 30 minutes. Yield: 6 to 8 servings,
NANCY BISHOP (MRS. WILLIAM E.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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