Original Broccoli Casserole
|Frozen chopped broccoli/1 1/2 pounds fresh broccoli||10 Ounce (1 Package)|
|Salted water||1 Cup (16 tbs) (Or As Required)|
|Butter||2 Tablespoon, melted|
|Milk||1 Cup (16 tbs)|
|Scrapped onion||1 Tablespoon|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Eggs||3 , well beaten|
Cook frozen broccoli in boiling salted water just until thawed and bright green, then drain; or trim fresh broccoli, cook until tender but still slightly crisp, then drain and coarsely chop.
In another pan, blend with melted butter the flour, salt and pepper, and cook until bubbly.
Gradually stir in milk, and cook, stirring, until thickened and smooth.
(For a short-cut, substitute 1 can, 10 1/2 oz., white sauce, heated, for the butter, flour, salt, pepper, and milk.) Remove from heat and stir in onion, mayonnaise, and beaten eggs.
Carefully mix in the broccoli.
Turn into a 2-quart casserole.
Set the casserole, uncovered, in a pan of hot water.
Bake in moderate oven (350°) about 30 minutes, or until the custard sauce has set.
Makes 6 servings.