|Minced onion||1 Tablespoon|
|Pepper||To Taste (Few Grains)|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cube||1|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Broccoli||1 1⁄2 Pound, cooked, drained|
Cook onion until soft in hot butter in a saucepan.
Blend in a mixture of flour, salt, pepper, dry mustard, and marjoram.
Heat until bubbly.
Add milk gradually, stirring constantly.
Add bouillon cube; bring to boiling and continue stirring.
Cook 1 to 2 minutes.
Remove from heat.
Add about 1/3 cup of the Parmesan cheese and stir until melted.
Arrange hot broccoli on a heat-resistant platter or in a shallow baking dish.
Pour sauce over broccoli and sprinkle with remaining cheese, then with paprika.
Broil about 3 inches from source of heat until cheese is melted and mixture is bubbly, about 4 minutes.
Serving size: Complete recipe
Calories 1116 Calories from Fat 495
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 32.9 g164.3%
Trans Fat 0 g
Cholesterol 153.3 mg51.1%
Sodium 3226.4 mg134.4%
Total Carbohydrates 106 g35.2%
Dietary Fiber 19.2 g76.8%
Sugars 30.2 g
Protein 58 g115.7%
Vitamin A 123.8% Vitamin C 1013.3%
Calcium 142.2% Iron 43.5%
*Based on a 2000 Calorie diet