Broccoli Casserole

• 1/2 c. chopped onion
• 6 Tbsp. butter
• 5 Tbsp. flour
• 1 tsp. dry mustard
• 3/4 tsp. salt
• 1/8 tsp. marjoram
• 3 dashes Tabasco
• 3 1/2 c. milk
• 2 chicken bouillon cubes
• 5 egg yolks, beaten
• 1 1/2 c. sharp Cheddar cheese
• slivered almonds
• paprika

1. Cook and drain 2 packages frozen chopped broccoli.
2. Place in a large Pyrex baking dish.
3. Top with 1 (4 oz.) can mushroom pieces. Saute onion in butter until soft; blend in flour and seasonings, then add milk and bouillon cubes and cook, stirring constantly, until thick.
4. Stir a little hot sauce into egg yolks, then return egg mixture to saucepan.
5. Add cheese and stir until melted.
6. Spread sauce over broccoli.
7. Sprinkle with almonds and paprika.
8. Bake 20 minutes at 350u0b0.
9. This makes a big casserole.
10. To serve a smaller group, divide broccoli into two pans, or extra sauce may be frozen.

onion, butter, flour, dry mustard, salt, marjoram, milk, chicken bouillon cubes, egg yolks, cheddar cheese, almonds, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329908 (may not work)