Creamed Spinach and Broccoli Recipe

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This recipe for Creamed Spinach and Broccoli is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Side Dishes

Ingredients:	Ingredients: 2 1/2 cups each cauliflower florets and broccoli florets 2 10 ounce frozen packages of spinach defrosted, and squeezed dry (can do in an old towel) 6 tablespoons of butter 1/4 cup of flour 2/3 cup of milk, p;us 2 cups reserved vegetable liquid 2/3 cup Parmesan cheese

Directions:	Directions: Steam cauliflower and broccoli 5 minutes until tender, and drain, retaining steaming liquid. Melt 6 tablespoons of butter in sauce pan on medium heat, and add 1/4 cup flour and whisk until smooth, 2-3 minutes. Gradually whisk in milk and 2 cups reserved vegetable liquid. Whisk constantly over medium heat until sauce thickens and boils 5 minutes. stir in 2/3 cup Parmesan cheese. In bowl crumble in broccoli, cauliflower, and mix with spinach. Add bechamel sauce, and stir to blend. add salt and pepper to taste. Butter a 1 1/2 quart casserole baking dish, and spread vegetable mixture in dish. Bake 350 degrees 35-45 minutes until puffed up.

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Creamed Spinach and Broccoli Recipe

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Directions: