Broccoli Cashew Casserole

Serves 6

Clean and prepare bite size pieces of broccoli, parboiling for 3 min. Cook noodles al dente. Rinse very briefly in cold water, then toss with butter.

• 1 lg. bunch broccoli
• 1 lb. spinach noodles
• 2 Tbs. butter or olive oil

Toss swiss in saucepan with flour, then stir in milk. Place over moderate heat and stir until thick and smooth. Add parmesan and seeds and cook until blended.

• 8 oz. Swiss cheese
• 1/3 c. flour
• 2 c. milk
• ½ c. parmesan cheese
• ¼ c. poppy seeds

Beat yolks well, add a little of the hot sauce gradually, then stir back into the sauce slowly, beating vigorously. Season.

• 2 egg yolks
• salt & pepper

Spread a little of sauce in bottom of lightly oiled baking dish. Layer in half of noodles, half of broccoli, ¾ c. cashews, ½ of remaining sauce; repeat layers. Garnish with a little parmesan and remaining ½ c. cashews.
Bake 20-30 min. at 325°. If put in oven from frig, bake 40 min.s.

• 2 c. cashews

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