 |
Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 1 |
|
Ingredients:
2 (16-ounce) packages fresh broccoli florets |
1/2 cup water |
2 tablespoons butter or margarine |
1 small onion, chopped |
cheddar cheese cream sauce |
2 (8-ounce) cans sliced water chestnuts |
1/2 teaspoon salt |
2 (2-ounce) jars diced pimientos, drained (optional) |
1 cup shredded cheddar cheese |
Directions:
1. Place half of broccoli florets in an 11- x 7-inch baking dish. Add 1/4 cup water, and microwave at HIGH 7 minutes or until tender; drain. Repeat with remaining half of broccoli and 1/4 cup water. Set aside.
2. Melt butter in a large skillet over medium heat; sauté onion 7 minutes or until tender.
3. Combine broccoli, onion, Cheddar Cheese Cream Sauce, sliced water chestnuts, salt, and, if desired, pimientos. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350º for 15 minutes. Sprinkle evenly with Cheddar cheese; bake 30 to 35 more minutes or until set. Let stand 10 minutes before serving.
|
|