"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Cheese Casserole Recipe

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This recipe for Broccoli Cheese Casserole, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Rostron Family
Added: Thursday, February 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
1 small chopped onion (optional)
2 T. flour
Salt & pepper to taste
1 c. milk
1 dash Tabasco
6-8 oz. jar Velveeta (or equivalent)
10 oz. bag frozen broccoli
2 eggs, beaten
Saltine crackers, crushed

Directions:
Directions:
Cook butter and onion (optional) until onion is clear.
Add flour, salt & pepper, milk, tabasco and Velveeta. Stir until melted. Add thawed, drained broccoli. Add beaten eggs.

Pour broccoli/cheese mixture into pyrex pan. Sprinkle cracker crumbs over top.

Bake uncovered at 350 degrees for 35 minutes.

Serves 6-8

 

 

 

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