Broccoli Almond ~ Another Farm Journal Veggie Recipe!
2 (10 oz.) pkgs. frozen chopped broccoli
1/4 c. chopped onion
1/4 c. butter
2 Tb. flour
1/2 c. milk
1 (8 oz.) jar pasteurized process cheese spread
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1/2 c. bread crumbs
2 Tb. melted butter
1/4 c. toasted slivered almonds
Cook broccoli in boiling salted water. Drain thoroughly.
Cook onion in 1/4 c. butter 'til soft. Blend in flour, them milk. Cook. stirring constantly, 'til thickened. Stir in cheese spread, salt and pepper 'til thoroughly blended. Remove from heat.
Add cheese mixture to eegs, a little at a time, stirring constantly. Stir in broccoli. Place in greased 1 1/2 qt. casserole. Toss crumbs with melted butter and sprinkle on top. Top with almonds. Bake in slow oven, 325º 'til set, 40-45 min.
Makes 6 servings
Pairs Well With
My Farm Journal Cookbooks are my most treasured and definitely most used!! So I need to share some of the treasures I've found over the years that have become family Faves!!