Broccoli mushroom casserole

4 servings

Ingredients

Quantity Ingredient

Directions

This vegetable casserole is almost hearty enough to be an entree.

1 to 1½ lb broccoli 6 T butter or margarine ¼ C flour ½ t salt ¼ t black pepper 2 C milk 1 C shredded cheddar cheese ½ lb small mushrooms 2 T chopped green bell pepper Additional shredded cheese (optional) Paprika

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. ~-- (C) 1993 The Los Angeles Times PRODIGY GUEST CHEFS COOKBOOK Converted by MMCONV vers. 1⅖

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