Instructions: 1. 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.)

2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir occasionally.

3. Blend flour and seasonings into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes, stirring after 1 1/2 minutes.

4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute.

5. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.