"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
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