2-10 ounce packages chopped broccoli
3 Tablespoons butter
3 Tablespoons flour
1/4 cup chicken broth
1 cup sour cream
1/3 cup minced green onions, tops and all
3 eggs
3/4 cup Swiss cheese
1/2 cup toasted almonds
1 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 teaspoon nutmeg

Cook broccoli in 1 cup salted water until barely tender. Drain thoroughly. Chop finely. Heat butter in a skillet and blend flour, add chicken broth and sour cream gradually. Stir in green onions and cook over low heat, stirring until thick and blended. Beat eggs lightly and stir into hot sauce. Cook 1 minute stirring constantly; blend in cheese until melted. Add broccoli, almonds, and seasonings. Oil a 1 quart ring mold or 8-5 ounce custard cups. Spoon in mixture.

Bake at 350°F in a hot water bath for about 50 minutes for the ring and 30 minutes for the custard cups or until a knife inserted is clean. Can make ahead and freeze. May be placed in oven frozen, but increase baking time about 30 minutes.