Broccoli-Mushroom Scallop

1 1/2 lb Fresh broccoli, washed,

-split and cut into 2-inch -pieces or 10 oz Pk frozen broccoli spears

2 T Butter or margarine

1 c Sliced fresh mushrooms or

4 oz Can sliced mushrooms,

-drained 1 t Grated onion

2 T Flour

1/4 t Salt

1/8 t 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 Microwave 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.