Recipe: Broccoli And Swiss Bake

Two Recipes with Broccoli and Cheese from Taste of Home Magazine:

BROCCOLI AND SWISS BAKE

8 cups broccoli florets
1/4 cup butter or margarine
2 tablespoons flour
1 small onion, finely chopped
1-1/4 cups milk
4 cups (16-oz.) shredded Swiss cheese
2 eggs,beaten

In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325 degrees for 30 minutes. Yield: 6-8 servings.


BEST BROCCOLI CASSEROLE

1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 package (10 oz.) frozen chopped broccoli, thawed
1/2 cup diced process American cheese

Bring water and salt to a boil. Add rice, cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2 qt. casserole. Bake at 350 degrees for 1 hour.
Yield: 6 servings.


ENJOY!