Broccoli Cashew Casserole
(Makes 6 to 8 servings)
- 1 large bunch broccoli or 2 packages frozen broccoli
- 1 pound whole wheat or spinach noodles
- 2 tablespoons butter or margarine
- 8 ounces Swiss cheese, cubed
- 1/3 cup whole wheat flour
- 2 cups milk
- 3/4 cup Parmesan cheese
- 1/4 cup poppy seeds
- 2 egg yolks
- 2 cups cashews
- Salt and Pepper
If using fresh broccoli, wash carefully, cut off thick stems. Quarter florets, cut tender stems into bite-size pieces. Boil in salted water 3 minutes, drain thoroughly or thaw frozen variety and drain well.
Cook noodles in large kettle boiling salted water 6 to 7 minutes or just until tender. Do not overcook. Drain, rinse very briefly in cold water. Drain again, toss with butter or margarine. Set aside.
In saucepan, toss cheese cubes with flour, stir in milk. Place over moderately high heat, stir until thick and smooth. Add 1/2 cup Parmesan cheese and poppy seeds. Continue to cook until thoroughly blended. Remove from heat.
Beat egg yolks well, add a little of hot sauce gradually. When those ingredients are blended, add mixture slowly to rest of sauce, stirring vigorously. Season to taste with salt and pepper.
Spread a little cheese sauce in bottom of lightly oiled baking-serving dish. Cover with layer of noodles, the with layer of broccoli. Sprinkle with 3/4 cup cashews, pour over half remaining sauce. Repeat layering process. Garnish top with rest Parmesan cheese and remaining 1/2 cup cashews. Bake 20 to 30 minutes at 325 F. If this is prepared in advance and chilled, allow 40 minutes for baking.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.