Broccoli-mushroom scallop

Yield: 3 servings

Measure Ingredient
1½ pounds Fresh broccoli, washed, split and cut into 2-inch pieces or
10 ounces Pk frozen broccoli spears
2 tablespoons Butter or margarine
1 cup Sliced fresh mushrooms or
4 ounces Can sliced mushrooms, drained
1 teaspoon Grated onion
2 tablespoons Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cup Milk
1 cup Grated sharp Cheddar cheese

1. Heat fresh broccoli in a deep, 2½-quart, heat-resistant, non-metallic casserole, covered, in Microwave Oven 8 to 9 minutes.

(Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.) 2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in Microwave Oven 3 minutes.

Stir occasionally. 3. Blend flour and seasonings into butter-mushroom mixture. Heat, uncovered,

in Microwave Oven 3 minutes, stirring after 1 ½ minutes.

4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered, in

Microwave Oven 3 minutes. Stir every minute.

5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.

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