Recipe by PistonsFan
I forgot all about this recipe until I was looking through some of my Mom's old recipes. This was from a 6th grade project (yes it is old!!) where our class studied a different vegetable every week and then made a recipe together using the vegetable. I made it the other night and my husband loved it too, so I thought I would post it.
Top Review by GT in SA
Accolades to Moms and 6th graders! I didn't have parmesan on hand so used only cheddar. Used a small head of fresh broccoli and adapted rest of ingredients to that. Measured nothing but approximated by handfuls and dashes and shakes. Mixed all the sauce ingredients together with chopped tomato without cooking - too lazy! And the end result was still amazing. Guess this is one of those foolproof ones that cannot go wrong. We had the dish for a main course with a throw-together pilaf and it was very, very, VERY good.
- 1 1⁄2 lbs broccoli (frozen or fresh, cut into bite sized pieces)
- 2 medium tomatoes, cut into bite sized pieces
- 1⁄4 cup parmesan cheese
- 1 teaspoon oregano
- 2 tablespoons butter
- 1 cup milk
- 3⁄4 cup grated cheddar cheese
- 2 eggs, beaten
- 2 tablespoons flour
Directions See How It's Made
- Cook broccoli according to package directions if frozen, 5-7 minute if fresh.
- Run under cool water to stop cooking process.
- Melt butter in small saucepan.
- Stir in flour.
- Add milk, stirring constantly until smooth.
- Add cheese, stir until melted and thick.
- Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs.
- Combine broccoli, tomato, cheese/egg mixture and oregano.
- Pour into 13 x 9 glass dish that has been sprayed with cooking spray.
- Sprinkle with Parmesan cheese.
- Cook at 350 for 1/2 hour or until bubbly.