1 bunch broccoli
1 1/2 c. water
2 chicken bouillon cubes
6 slices bacon
1/2 c. chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. horseradish
2 c. milk
2 c. shredded cheese

Bring water and bouillon cubes to a boil. Add finely chopped broccoli and cook until tender.

In another pan, fry bacon until crisp. Remove bacon and crumble. Pour off all but 2 tablespoons of bacon drippings. Saute onion in drippings until tender. Add flour, salt, pepper and remaining ingredients to make a cheese sauce. Add cooked broccoli and liquid to cheese mixture. Stir well and serve.