2 lg. heads broccoli, about 3 lbs, trimmed & cut into 3" florets, about 10 c.
1/2 c. butter
1 med. size red bell pepper, cored, seeded & cut into thin strips, about 1 c.
1 sm. onion, diced, about 1/2 c.
1/4 c. all purpose flour
1 1/2 c. milk, light cream or half & half
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground red cayenne pepper (opt.)
1 c. coarsely grated sharp cheddar cheese, about 4 oz.
2 slices rye bread, trimmed of crusts & torn into coarse crumbs

Heat oven to 350 degrees. Grease 13"x9"x2" baking dish. Bring 3 quarts water to boil in 6 quart saucepot; add broccoli; return to boil. Cook broccoli in boiling water 3 to 5 minutes, until just crisp tender. Drain; place in large bowl. Melt butter in 12" skillet over medium heat; add red bell pepper and onion; cook 3 minutes, stirring occasionally until vegetables are crisp tender. With slotted spoon, remove to bowl with broccoli.

Stir flour into drippings in skillet, cook, stir over medium heat, 1 to 2 minutes until blended. Stir milk in gradually; cook and stir until mixture thickens and boils, about 2 minutes; remove from heat. Stir in salt, black pepper and ground red pepper. Stir in cheese until melted and mixture is smooth. Pour cheese sauce over vegetables in bowl; toss to coat well. Spoon mixture into prepared baking dish; sprinkle with bread crumbs.

Bake 15 minutes until mixture is hot and bubbly and crumbs are browned. Makes 6 to 8 servings.

Nutrition Information per 1/8 recipe: 254 calories, 10 grams protein, 18 grams fat, 16 grams carbohydrate, 568 mg sodium, 52 mg. cholesterol.

MICROWAVE: Prepare bread crumbs by combining crumbled bread with 1 tablespoon butter in microwave bowl; cook, uncovered on high (100%) power) 3 to 3 1/2 minutes until toasted, stirring twice. Set aside.

Combine broccoli and 2 tablespoons water in shallow 2 quart microwave casserole; cook, covered, on high (100% power) 10 to 12 minutes until crisp tender, stirring once. Drain; set aside.

Combine remaining butter, red bell pepper and onion in 4-cup glass measure; cook, covered on high (100% power) 5 to 6 minutes until vegetables are crisp-tender, stirring once. Add vegetables to broccoli with slotted spoon. Stir flour, salt, black pepper and ground red pepper into butter in measure; add milk, stirring well to blend. Cook, uncovered, on high (100% power) 4 to 4 1/2 minutes until mixture boils, stirring twice; stir in cheese. Pour mixture over broccoli; stir lightly. Cook, covered on high (100% power) 5 to 6 minutes until heated through, stirring once. Sprinkle with toasted crumbs to serve.