Dawn Butler, Dorothy Lamalie, Vegetables

Swiss Cheese Broccoli

1 lb. broccoli, chopped
1 c. canned, chopped tomatoes, drained
3 T. butter
2 T. flour
1 1. salt
3 T. chopped onion
1-1/4 c. milk
1 c. shredded Amish Swiss cheese
1 c. shredded Gouda cheese
2 eggs, beaten
1/2 t. Italian seasoning (Dawn’s seasoning from Tupperware, contains a little salt)

In medium saucepan over high heat, in 1″ boiling water, cook broccoli until tender (about 7 to 10 minutes). Drain and lay in greased 10″x6″ baking dish.

Meanwhile, in medium saucepan over medium heat, melt butter, stir in flour and salt until smooth. Add onion and cook 1 minute. Slowly stir in milk; cook, stirring constantly until mixture thickens and begins to boil. Stir in cheese until melted. Remove from heat and stir in beaten eggs.

Pour into baking dish over broccoli and bake at 325 degrees for 30 minutes or until set and lightly brown at the edges. Do not overbake. Serves 8.

From Mom with Gouda variation added by Dawn.