10 to 12 ounces frozen chopped broccoli, cooked and drained (I think the fresh bunch of broccoli I used was closer to 16 ounces)
2 Tb. butter
2 Tb. finely minced onion
2 Tb. all-purpose flour
1/8 tsp. nutmeg
1/2 tsp. salt
1 1/2 c. half-and-half or light cream (I didn't have either, so I used milk and it worked just fine)
1 1/2 c. shredded sharp cheddar (6 ounces) (I used a little more regular cheddar)
3 large eggs, beaten
Heat oven to 350°. Grease a 9 x 12 dish. 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 (or milk). Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add beaten eggs, blend well. Pour over broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli casserole comes out clean.