Broccoli Cashew Casserole

Broccoli, cashews and pasta in a creamy cheese sauce.

Makes 6 servings

PREP TIME:  25 minutes 
BAKE  TIME:  35 minutes 

1 package (8 ounces) linguine
3 tablespoons butter OR margarine
1/3 cup flour
2 cups milk
2 cups (8 ounces) Swiss cheese, shredded
1/2 cup fresh parmesan cheese, shredded
2 tablespoons poppy seeds
1 teaspoon onion salt
1/2 teaspoon black pepper
1 egg
1 package (16 ounces) frozen chopped broccoli, thawed
1-1/2 cups cashews
1/4 cup fresh parmesan cheese, shredded

Preheat oven to 350° F.

Cook linguine according to package directions.  Drain and rinse with cold water; set aside.

Melt butter in a medium saucepan over medium high heat.  Stir in flour.  Add milk; bring to a boil, stirring constantly until thick and smooth.  Add cheese, poppy seeds, onion salt, and pepper.  Remove from heat.

Break the egg into a small bowl; beat with a fork.  Stir a small amount of the hot sauce into the beaten egg; then stir egg mixture into remaining sauce. 

Combine cooked linguine, sauce, broccoli and cashews in a large bowl.  Transfer to a greased 2-quart baking dish.  Sprinkle with 1/4 cup shredded parmesan cheese.  Bake for 35 minutes.
 

Nutrition information per serving (1/6th of recipe): calories 691; total fat 39 g; saturated fat 17 g; cholesterol 54 mg; sodium 871 mg; total carbohydrate 54 g; dietary fiber 5 g; protein 34 g