Broccoli Mushroom Scallop
|Broccoli/1 (10 ounce) package frozen broccoli spears||1 1⁄2 Pound, washed, split and cut into 2 inch pieces|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
Heat fresh broccoli in a deep, 2 1/2 quart, heat-resistant, non-metallic casserole, covered, on full power 8 to 9 minutes.
In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion.
Heat, uncovered, on full power 3 minutes.
Blend flour and seasonings into butter-mushroom mixture.
Heat, uncovered, on full power 3 minutes, stirring after 1 1/2 minutes.
Gradually add milk, stirring until mixture is smooth.
Heat, uncovered, on roast for 5 minutes.
Pour hot mushroom sauce over cooked broccoli.
Sprinkle with 1 cup cheese and paprika.
Heat, uncovered, on roast for 5 to 6 minutes or until cheese is melted.