1 1/2 lb Fresh broccoli, washed,
-split and cut into 2-inch -pieces or 10 oz Pk frozen broccoli spears
2 T Butter or margarine
1 c Sliced fresh mushrooms or
4 oz Can sliced mushrooms,
-drained 1 t Grated onion
2 T Flour
1/4 t Salt
1/8 t Pepper
1 c Milk
1 c Grated sharp Cheddar cheese
Paprika 1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic
casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.) 2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms
and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir occasionally. 3. Blend flour and seasonings into butter-mushroom mixture. Heat,
uncovered, in Microwave Oven 3 minutes, stirring after 1 1/2 minutes. 4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered,
in Microwave Oven 3 minutes. Stir every minute. 5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese
and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.