Be the first to Cheddar cheese soup makes this broccoli cheese custard extra easy to prepare.
Ingredients:
- 2 cups frozen chopped broccoli (or 10 ounce package)
- 1 1/2 tablespoons flour
- 1/2 cup milk
- 1 tablespoon grated onion
- 1/8 teaspoon ground nutmeg
- 1 can (10 1/2 oz) condensed Cheddar cheese soup
- 3 eggs, slightly beaten
Preparation:
Preheat oven to 350°. Cook broccoli according to package directions; drain well. Arrange broccoli in a shallow 1 1/2-quart baking dish. In a medium bowl, combine flour and 2 tablespoons of milk; blend until smooth. Add remaining milk, onion, nutmeg, and soup; beat or whisk until mixture is smooth. Add eggs and beat to blend. Pour mixture over broccoli in baking dish. Place dish in a larger baking pan with sides. Pour boiling water into the larger pan to a depth of about 1 inch. Bake for 45 minutes, or until a knife inserted into the center of the custard comes out clean. Serve immediately.
Serves 4.
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