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Broccoli with Cheese Sauce

From Lynne Wilson


1 large or 2 small bunches broccoli
3 Tbsp. Oleo (or butter)
4 Tbsp. butter
3 Tbsp. flour
¾ cup hot milk
1 cup Swiss cheese, coarsely grated and mixed with
⅓ 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. 

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 1½ quart shallow baking dish. Layer sauce, broccoli, sauce, and broccoli ending with sauce. Sprinkle with remaining ¼ cup cheese mixture. Bake 30 minutes at 375ºF until slightly browned. Serves 6 to 8. This dish can be fully prepared, covered and refrigerated the day before cooking. May also be doubled.