Broccoli-mushroom scallop
3 servings
Ingredients
| Quantity | 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 |
| Paprika | ||
Directions
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.