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1/4 cup chopped onion
2 tbsp butter
2 tbsp flour
1/2 cup water or milk
1 (8 oz) jar cheese spread or,
1 (8 oz) bar Velveeta cheese (cubed)

3 (10 oz) pkgs frozen chopped broccoli, cooked and drained

3 beaten eggs
1/3 cup crushed cornflakes


1. In a 3 quart saucepan cook onion in butter till tender but not brown.
Stir in flour. Add water.
Cook and stir till thick and bubbly. Blend in cheese spread.
Remove from heat. Stir in broccoli, then eggs.
Transfer to a 1 1/2-quart casserole.
Top with cornflakes.

2. Bake, uncovered in a 325 F. oven for about 50 minutes or
until knife inserted halfway between
edge and center comes out clean.
Let stand 10 minutes before serving.

Makes 8 servings