1 large or 2 small bunches broccoli
3 tbsp. Oleo (or butter)
4 tbsp. butter
3 tbsp. flour
3/4 cup hot milk
1 cup Swiss cheese, coarsely grated and mixed with 1/3 cup Parmesan cheese, grated
Remove tough section of stems; break into smaller pieces and wash broccoli. Blanch in boiling salted water for five minutes. Drain; return to pan and saute in tbsp. oleo margarine or butter for a few minutes. Chop broccoli to 1" lengths. Set aside. Sauce
Melt remaining 4 tbsp. butter in another pan. Add flour and stir constantly over medium- low heat for about two minutes. Remove from heat and blend in all of the hot milk. Return to medium heat. Cook, stirring constantly, until sauce thickens and come to a boil. Boil one minute. Remove from heat and add 1 cup of the cheese mixture. Salt and pepper to taste. Add more milk if sauce is too thick. Stir until cheese melts. Butter a 1 1/2 quart shallow baking dish. Layer sauce, broccoli, sauce, and broccoli ending with sauce. Sprinkle with remaining 1/4 cup cheese mixture. Bake 30 minutes at 375*F until slightly browned. Serves 6 to 8. This dish can be fully prepared, covered and refrigerated the day before cooking. May also be doubled.