Yield: 3 servings
|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|
|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.