"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Broccoli Casserole, by Susan Hall, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. onions 6 T. butter 2 T. flour 1/2 c. water 1/2 lb. velveeta cheese 3 eggs well beaten 1 lb. frozen broccoli, cooked and drained 1 box seasoned croutons
Saute onions in butter. Shake flour and water together in jar and then cook until thick. Remove from heat. Add cheese and let it melt. Fold into eggs and broccoli. Put into 1 qt. baking dish, pour box of croutons on top. Bake at 350º for 30 minutes uncovered.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.