1 1/2 lb Fresh broccoli, washed, split and cut into 2-inch pieces or
10 oz Pk frozen broccoli spears
2 tb Butter or margarine
1 c Sliced fresh mushrooms or
4 oz Can sliced mushrooms, drained
1 ts Grated onion
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
1 c Milk
1 c Grated sharp Cheddar cheese
Paprika

Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.) In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir occasionally. Blend flour and seasonings into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes, stirring after 1 1/2 minutes. Gradually add milk, stirring until mixture is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.