Rec: Broccoli Casserole

1 1/2 pounds (about) broccoli, trimmed and coarsely chopped
1/4 cup butter or margarine
1 medium onion, peeled and chopped
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 oz) jar pasteurized process cheese spread
3 eggs, slightly beaten
1/4 tea. salt
1/4 tea. ground nutmeg
1/8 tea. pepper
1/2 cup finely crushed herbed croutons

1. Cook/steam in microwave using 1/2 cup water for 8 to 10 minutes, covered. Stir halfway through cooking, and drain thoroughly.
2. Put butter and onion into a 2 quart glass casserole. Cook uncovered in microwave oven 2 to 3 minutes at High in microwave, or until onion is tender; stir after 1 minute.
3. Stir flour into butter mixture, stirring constantly. Cook uncovered in microwave oven 1 minutes at High, or until thickened.
4. Add cheese to sauce and stir until well blended. Mix in the drained cooked broccoli, eggs, salt, nutmeg and pepper. Cook uncovered in microwave 6 minutes at High. Stir after 3 minutes.
5. Stir mixture. Sprinkle crushed croutons over top. Cook uncovered in microwave 6 minutes at High.
6. Remove casserole from oven; let stand uncovered 5 minutes before serving.
Serves 6


BROCCOLI AND PASTA - from the Cooking for Good Health cookbook (recipes without added fat, sugar, or salt)

1 medium-size onion, chopped
2 tea. minced garlic
2 tea. dried leaf basil
3 tablespoons Chicken stock
1/4 cup white wine
8 ounces shells or tri-colored corkscrew pasta
4 cups broccoli flowerets
2 tab. low-fat yogurt
3 tables. grated Parmesan cheese

1. Saute onion, garlic and basil in stock and wine in a small skillet until soft.
2. Cook pasta in boiling water in a large saucepan until firm but tender. Drain
3. Steam broccoli until crunchy. Add broccoli to onion mixture.
4. Combine pasta, yogurt, broccoli mixture and cheese. Toss and serve.
Serves 4