1 kg broccoli
1 small onion, very finely grated
2 times 240 gm spread cream cheese Glass containers
100 gm packet blue cheese
2 heaped tablespoon flour
1 liter milk
3 tablespoons butter
4 tablespoons grated red ball Edam
Ground pepper
Boil or steam cook the broccoli al dente. Season with a dash of pepper.
Coat an oven proof dish lightly with butter,
In a cooking pan, melt the butter, add the onion and gently stir fry it only until yellowish.
Add the flour, stirring, until you form a dough like consistency.
Remove from heat and add the blue cheese. Stir it in the heat of the pan until it melts.
Add the cream cheese and stir until contents blend well together. Place pan back over medium heat.
Add milk gradually while stirring constantly to form a light bechamel sauce.
Arrange the broccoli in one layer in the buttered dish, trying to fill all the cavities forming an even surface.
Pour over the blue cheese sauce to cover broccoli completely. S
prinkle with Edam cheese on top.
Bake in a moderately preheated oven for 10 minutes or until top is goldened.
Serve with a pot roast.
