1 1/2 lb Fresh broccoli, washed,
-split and cut into 2-inch
-pieces or
10 oz Pk frozen broccoli spears
2 tb Butter or margarine
1 c  Sliced fresh mushrooms or
4 oz Can sliced mushrooms,
-drained
1 ts Grated onion
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
1 c  Milk
1 c  Grated sharp Cheddar cheese
Paprika

1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic
casserole, covered, in e Oven 8 to 9 minutes. (Note: If frozen
broccoli spears are used, defrost and place in a shallow, 9-inch,
heat-resistant, non-metallic baking dish.) 2. In a small, heat-resistant,
non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in
Microwave Oven 3 minutes. Stir occasionally. 3. Blend flour and seasonings
into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes,
stirring after 1 1/2 minutes. 4. Gradually add milk, stirring until mixture
is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute.
5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese
and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.