Broccoli Pudding

• 10 to 12 ounces frozen chopped broccoli, cooked and drained
• 2 tablespoons butter
• 2 tablespoons finely minced onion
• 2 tablespoons all-purpose flour
• Dash pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups half-and-half or light cream
• 1 1/2 cups shredded sharp Cheddar (6 ounces)
• 3 large eggs, beaten

Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.

Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean.
Serves 6.