BROCCOLI WITH MORNAY SAUCE
Hearty vegetable dish perfect for entertaining, can be prepared the day before and baked when company arrives. From Great American Recipes card series.
Provided by pamsbm
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook broccoli in boiling salted water for 5 minutes or until almost tender.
- Refresh under cold water and drain well.
- In medium saucepan, sauté onion in butter 3 minutes.
- Add flour. Stir constantly over low heat for 1 minute.
- Add milk, whisking constantly.
- Cook over medium-high heat, whisking constantly for 5 minutes.
- Mixture will thicken.
- Stir in Swiss cheese, salt, pepper and nutmeg.
- Coat bottom of a 1 to 1 1/2 quart casserole dish with sauce.
- Arrange broccoli over sauce.
- Pour remaining sauce over broccoli.
- Combine Parmesan cheese and bread crumbs.
- Sprinkle over casserole.
- Drizzle with melted butter.
- Bake, uncovered, at 375°F for 20 to 24 minutes or until lightly browned.
Nutrition Facts : Calories 347.1, Fat 20.7, SaturatedFat 12.5, Cholesterol 59.3, Sodium 647.1, Carbohydrate 29, Fiber 5.2, Sugar 4.3, Protein 14.8
CHICKEN AND BROCCOLI MORNAY
Make and share this Chicken and Broccoli Mornay recipe from Food.com.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet.
- Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
- Add water, sherry, broccoli, and soup.
- Bring to a boil.
- Add rice to the skillet and stir.
- Remove from heat and let stand for 5 minutes.
- Sprinkle with 2 tablespoons of the parmesan cheese.
- In a separate large saucepan, melt butter over low heat.
- Stir in flour.
- Gradually add the half-and-half, stirring continually until smooth.
- Boil for 1 minute.
- Add swiss cheese and remove from heat.
- Beat sauce with a wire whisk for 5 minutes.
- Beat in broth.
- Spoon chicken mixture in a serving dish.
- Pour sauce over chicken.
- Top with remaining parmesan cheese.
Nutrition Facts : Calories 530.7, Fat 31.4, SaturatedFat 14.6, Cholesterol 66.2, Sodium 721.4, Carbohydrate 45.9, Fiber 2.9, Sugar 1.8, Protein 14.2
CAULIFLOWER AND BROCCOLI MORNAY
DH requested a change from steaming the broccoli and cauliflower and suggested a cheese sauce. The following is what was created. As I didn't measure the ingredients except for the milk for the cheese sauce I have approximated what I used. When making sauce use a whisk. UPDATE - please feel free to incorporate other vegies we have included carrot and or mushrooms and if wanting a one pot meal some cooked shredded chicken also goes well.
Provided by ImPat
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175°C.
- Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
- Put into a small casserole dish (mine is 1 quart/1 litre).
- For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
- Mix up the second 1/2 up of cheddar and mozzarella.
- Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.
Nutrition Facts : Calories 259.3, Fat 18.8, SaturatedFat 11.7, Cholesterol 59.5, Sodium 321.5, Carbohydrate 10.3, Fiber 0.9, Sugar 1, Protein 13.5
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