Broccoli & Swiss Bake
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
broccoli florets
|
|
| ¼ | cup |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | small |
onions
chopped |
|
| 1 ¼ | cups |
milk
|
|
| 4 | cups |
swiss cheese
shredded |
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
broccoli florets
|
|
| 59 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | small |
onions
chopped |
|
| 296 | ml |
milk
|
|
| 946 | ml |
swiss cheese
shredded |
|
| 2 | large |
eggs
beaten |
|
Directions
In a saucepan, cook broccoli until crisp-tender; drain and set aside.
In another saucepan, melt butter; add flour.
Cook and stir until thickened and bubbly.
Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute.
Remove from the heat; stir in cheese, eggs and broccoli.
Pour into a greased 2 quart baking dish . Bake, uncovered, at 325℉ (160℃) for 30 minutes.
