| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Broccoli |
| 6 |
tb |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
c |
Milk |
| 1 |
c |
Shredded cheddar cheese |
| 1/2 |
lb |
Small mushrooms |
| 2 |
tb |
Chopped green bell pepper |
|
|
Additional shredded cheese (optional) |
|
|
Paprika |
INSTRUCTIONS
Separate broccoli stalks and cook in 1 inch boiling salted water 3 to 5
minutes. Drain. Arrange broccoli in greased 9-inch square pan. Melt 5
tablespoons butter and blend in flour, salt and pepper. Cook and stir until
smooth. Remove from heat and stir in milk. Bring to boil and boil 1 minute,
stirring constantly. Add cheese and remove from heat. Saute mushrooms in
remaining 1 tablespoon butter until tender and add to sauce. Add green
pepper and cook 1 minute. Pour sauce over broccoli. Sprinkle with
additional cheese and paprika, if desired. Bake at 350F 15 to 20 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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