Broccoli and Swiss Bake Recipe

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Broccoli and Swiss Bake Recipe

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Instead of pairing broccoli with cheddar cheese, I decided to use Swiss. This creamy side dish is especially comforting on cool evenings.—Philip Stent, Leggett, Texas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 8 cups broccoli florets
  • 1/4 cup butter, cubed
  • 2 tablespoons all-purpose flour
  • 1 small onion, finely chopped
  • 1-1/4 cups whole milk
  • 4 cups (16 ounces) shredded Swiss cheese
  • 2 large eggs, beaten

Directions

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° for 30 minutes. Yield: 6-8 servings.
Originally published as Broccoli and Swiss Bake in Taste of Home June/July 1994, p47

Nutritional Facts

1 cup: 325 calories, 23g fat (14g saturated fat), 123mg cholesterol, 252mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 21g protein.

  • 8 cups broccoli florets
  • 1/4 cup butter, cubed
  • 2 tablespoons all-purpose flour
  • 1 small onion, finely chopped
  • 1-1/4 cups whole milk
  • 4 cups (16 ounces) shredded Swiss cheese
  • 2 large eggs, beaten
  1. 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° for 30 minutes. Yield: 6-8 servings.
Originally published as Broccoli and Swiss Bake in Taste of Home June/July 1994, p47

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