Broccoli Casserole with Cheese

10 to 12 ounces frozen chopped broccoli, cooked and drained

2 tablespoons butter

2 tablespoons finely minced onion (I used ½ med. Onion, finely chopped)

2 tablespoons all-purpose flour 

Dash of pepper

1/8 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups half-and-half or light cream (I used 1 cup evaporated milk & ½ cup water)

1 1/2 cups shredded sharp Cheddar (I used Mexican Blend)

3 large eggs, beaten 

Heat oven to 350 F. Grease a 2 1/2-quart casserole or baking dish.  Arrange the cooked and drained broccoli in the prepared casserole.  Heat the butter in a large skillet or sauté pan; add onion and sauté for about 2 to 3 minutes, until onion is tender.  Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted.  Add about one-third of the hot cheese sauce mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli.  Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli casserole and comes out clean.

Comments:  I can’t say enough about this dish.  It is so good.  I wasn’t sure I wanted to add the nutmeg but glad I did.  It gave it a very different flavor that fit with the onions perfectly.  I will be making this one again.

Hamburger Cheese Casserole

1/2 lb. fettuccine
1 lb. lean ground beef
1 tsp. garlic powder
1 tsp. onion powder
3 tsp. chili powder

1 can (14.5 oz.) diced tomatoes in sauce
2 cups shredded cheese

Preheat oven to 350 degrees.  Cook fettuccine according to package directions.  While cooking, brown meat in a large skillet.  Drain.  Add garlic, onion, and chili powders.  Stir well to mix.  Add tomatoes using a fork to mash them as much as possible.  Add noodles to meat/tomato mixture and toss well.  In a 2 qt. baking dish sprayed with non-stick spray place about 1/3 of the meat/noodle mixture.  Top with 1/3 of the cheese.  Continue this twice ending with the cheese on top.  Bake 20-25 minutes or until bubbly.  Serves 6. 

Comments:  This recipe came from a cookbook titled Dixie Delights (Memphis, TN) which was copyright 1983.  I made just 1 change to this recipe.  The original recipe called for flat, wide noodles (6 oz.).  I had none, but I did have fettuccine so that's what I used.  It was a little harder to mix everything together due to their length of the fettuccine but the taste was worth it.  This recipe is so simple and I did have my doubts with it having so few ingredients.  I almost left out the powders and just used taco seasoning.  I'm so glad I didn't.  The combination of these 3 simple ingredients do nothing but complement each other making them a perfect blend.  This just goes to show me that the old, easy to make recipes that I grew up with are just as good now as they were back then.  


Comment from Food Tester Carol:  You MUST try this dish!  It wouldn't have believed how it would bring back my earliest memories of my mother using chili powder in recipes.  this recipe has layers of flavor.  Try and follow them through each forkful.  There is just a little bit of bite but the chili, garlic and onion powders blend yet hold their own place with the ground beef and tomato.  Yummy is not a word I usually use, but THIS dish is YUMMY!

Mac & Cheese with Chicken

6 oz. pkg of pasta noodles, cooked and drained
2 chicken breasts, cooked and cubed
2 cups milk
3 cups cheese, shredded
bread crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees.  In a large bowl whisk milk and flour.  Add 2 1/2 cups cheese, chicken and noodles.  Mix well.  Pour into a 9 x 13 baking dish sprayed with non-stick spray.  Sprinkle remaining 1/2 cup of cheese and bread crumbs.  Drizzle with butter.  Bake 40-45 minutes or until cheese has melted, dish is bubbly and crumbs are browned.  Serves 6-8.

Comment:  I found chicken breasts on sale for $.99 lb. and couldn't resist buying.  Now what to do with them.  I decided to boil and think about it later.  Later came and some went to chicken salad but the rest went into a true comfort food...mac & cheese.  I boiled my noodles in some of the chicken broth which gave them a delicious flavor and for my cheese I used half of a cheddar blend and half of an Italian blend.  This turned out so good.