Broccoli Casserole

Serves: 6
Total Calories: 326


1/4 cup onion chopped
6 tablespoons butter or margarine
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 (8-ounce) jar pasteurized process cheese spread
2 (10-ounce) packages frozen chopped broccoli thawed and well drained
3 eggs beaten
13 round buttery crackers crushed (1/2 cup)


Preheat oven to 350°. Grease a shallow 1-quart casserole.

In a medium saucepan over medium-high heat, saute onion in 4 tablespoons of the butter or margarine for 2 minutes. Reduce heat to medium. Stir in flour, salt and pepper. Add water slowly. Stirring, bring to a boil and boil until thickened. Reduce heat to low. Stir in processed cheese spread until well blended.

In a medium bowl, combine broccoli, cheese sauce and eggs, mixing well. Pour into casserole. Sprinkle top with cracker crumbs and dot with remaining 2 tablespoons butter or margarine.

Bake for 45 minutes or until puffed and golden brown. Let stand for 10 minutes before serving,

Nutritional Facts:

Serves: 6
Total Calories: 326
Calories from Fat: 217

This Broccoli Casserole recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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