Owned by our farm families in New York & New England — Since 1919
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1 teaspoon butter
1/2 cup chopped onion
8 cups lightly steamed broccoli florets
1 cup Cabot No Fat Sour Cream
1 teaspoon fresh marjoram leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
1. Preheat oven to 350°F.
2. In small skillet, melt butter over medium-high heat; add onion and sauté until tender, about 5 minutes. Combine in large bowl with steamed broccoli, sour cream, marjoram, salt and pepper.
3. Coat 8-inch square baking dish with cooking spray. Spoon broccoli mixture into dish; top with cheese. Bake for 20 minutes, or until heated through.