Recipe: Broccoli Cashew Casserole (linguine in a creamy Swiss cheese sauce)

BROCCOLI CASHEW CASSEROLE
"Broccoli, cashews and pasta in a creamy cheese sauce."



1 (8 ounce) package linguine
3 tablespoons butter OR margarine
1/3 cup flour
2 cups milk
2 cups shredded Swiss cheese (8 ounces)
1/2 cup shredded Parmesan cheese
2 tablespoons Durkee Poppy Seed
1 teaspoon Durkee Onion Salt
1/2 teaspoon Durkee Ground Black Pepper
1 egg
1 package (16 ounces) frozen chopped broccoli, thawed
1 1/2 cups cashews
1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees F.

Cook linguine according to package directions. Drain and rinse with cold water; set aside.

Melt butter in a medium saucepan over medium high heat. Stir in flour. Add milk; bring to a boil, stirring constantly until thick and smooth. Add cheese, poppy seeds, onion salt and pepper. Remove from heat.

Break the egg into a small bowl; beat with a fork. Stir a small amount of the hot sauce into the beaten egg; then stir egg mixture into remaining sauce.

Combine cooked linguine, sauce, broccoli and cashews in a large bowl. Transfer to a greased 2-quart baking dish. Sprinkle with 1/4 cup shredded Parmesan cheese.

Bake for 35 minutes.

Makes 6 servings
Source: Durkee, ACH Food Companies, Inc.