"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Broccoli and cheese casserole Recipe

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This recipe for Broccoli and cheese casserole, by , is from The EWEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate C
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small pkg frozen broccoli spears
1 medium onion - chopped
1 stick butter
6 tsp flour
1/2 cup water
3 eggs
1 lb velveeta cheese ( cut in chunks)
sleeve Ritz crackers

Directions:
Directions:
Preheat oven to 350.
Cook broccoli as directed.
Chop onion and set aside.
Melt butter in a large frying pan until lightly browned.
Boil water, add flour and cheese; reduce heat and simmer until cheese melts.
Add cooked broccoli and onions and shut off heat.
Beat the eggs lightly and fold into cheese mixture.
Pour mixture into a large buttered casserole pan.
Break up Ritz and sprinkle on top of casserole and bake in a preheated oven at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I temper the eggs when I add them; mix eggs with a small amount of the mixture first to make sure they don't scramble. Then add them to the remainder of the casserole.

 

 

 

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