BROCCOLI PUFF

by Lee Ostlund and her associate Herb of Sequim.

1 lb. Broccoli (2-3 cups)
1 small onion or shallots
2 Tbs. flour
1/2 tsp. Salt
1/4 cup milk
1 can mushroom soup (or garlic mushroom soup)
1 egg
1/3 cup mayonnaise
1/2 tsp. brown mustard
1/4 cup cheddar cheese (4 oz. or 1/2 cup of shredded)
Black pepper
1/4 cup bread crumbs or Toasted Sesame seeds
Lemon juice<
1/8 cup chopped parsley
1/4 stick butter

Cook broccoli in unsalted boiling water with lemon juice.
Be sure NOT to overcook it!  It will cook further in the oven.
Saute onion in 1/4 stick butter (or olive oil).
Stir in 2 Tbs. flour and salt.
Stir in 1/4 C. milk. Cook over medium heat until sauce thickens.
Boil one minute and add the mushroom soup. Reduce heat.
Beat separately 1 egg and add to sauce.
Stir in 1/3 cup mayonnaise and the mustard.
Add the cheese.
Fold in broccoli and 2 tbs. chopped parsley.
Place in baking dish (in another Pyrex one filled with water).
Bake 350 degrees for 30 minutes.
Remove, add bread crumbs, or sesame seeds.
Return uncovered to oven and cook another few minutes.
Sometimes I briefly turn oven on to broil to to make a nicer crust.

Touch of paprika for color. One clove of garlic/roasted pepper or other substitutions are nice variations.

“Opportunities are seldom labeled”

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About bonsaiherb

I am a retired/disabled nurseryman who loves to cook and was an avid mushroom collector in Santa Cruz. I am also a rock collector and do some work in finishing them into finished works of art.

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