Broccoli and Swiss Bake
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
Total TimePrep: 15 min. Bake: 30 min.
- 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 shredded Swiss cheese
- 2 large eggs, beaten
- 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.
Nutrition Facts1 cup: 325 calories, 23g fat (14g saturated fat), 123mg cholesterol, 252mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 21g protein.
Originally published as Broccoli and Swiss Bake in Taste of Home June/July 1994