Broccoli Casserole

As a side dish, or even as a light supper for vegetarians, this broccoli recipe scores highly in my estimation for both flavour and nutritional content. It's one of those old-fashioned  family meals that used to get passed down the generations and are fast disappearing.

Maybe we can preserve this one.

You can serve 8 people with the following:

• 1  kilo broccoli, chopped (about 2 lbs)
• 1 onion, finely chopped
• 2 tbs olive oil
• 3 tbs flour
• 1/2 cup stock
• 1 cup cheddar cheese, grated
• 3 eggs, beaten
• 1/2 cup of bread crumbs
• 50g butter

Heat the oven to 160C, 325F.

In a large skillet, heat the oil and saute the onion until soft, then stir in the broccoli and cover. Cook over a medium heat, shaking the pan from time to time, until the broccoli is tender. Stir in the flour and cook for 2 minutes.

Add the stock while stirring and bring to the boil. As it thickens remove the pan from the heat and stir in the cheese, followed by the eggs. Pour this mixture into a casserole dish, sprinkle with breadcrumbs and dot with butter. Bake for 30 minutes.

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