Recipe by keen5
Broccoli and onion in a creamy Swiss cheese sauce with rosemary. I found this in my Treasury of Country Recipes cookbook. There is a picture of it and it looks delicious, but I haven't tried it yet. Cook time is for baking only, not for the cheese sauce.
Top Review by Michelle S.
I came out very impressed with this recipe! I was a little concerned at first as rosemary is quite pungent, but it works perfectly here. After cleaning and cutting my broccoli I had about 3 1/2 cups so I upped the sauce by 50%, then I was just a 1/2 c short of swiss so I added some cheddar and they blended together fantastic. I kept the bread crumbs the same ratio. I also wedged the onion smaller. It looked so elegant! And tasted wonderful. Another keeper and I like that it is a different twist on the old broccoli casserole.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon rosemary, crushed
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups milk
- 1 cup shredded swiss cheese
- 2 cups broccoli florets
- 1 medium onion, cut into eighths
- 2 cups fresh breadcrumbs
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄4 cup chopped fresh parsley
Directions See How It's Made
- Heat oven to 350 degrees.
- In 1-quart saucepan melt 2 tablespoons of butter; stir in flour, salt, rosemary and pepper.
- Cook over medium heat, stirring constantly, until smooth and bubbly (about 30 seconds); stir in milk.
- Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil.
- Boil 1 minute.
- Remove from heat; stir in cheese until smooth; set aside.
- In greased shallow 1-quart casserole or 9" square baking pan, place broccoli and onion.
- Stir in cheese sauce.
- In small bowl, stir together all topping ingredients; sprinkle over broccole mixture.
- Bake for 25-35 minutes or until top is golden brown and broccoli is crisply tender.