Broccoli & Onion Casserole
photo by *Parsley*
- Ready In:
- 1hr 40mins
- Cook broccoli and onions until tender. Drain and set aside.
- In a saucepan, melt 2 tablespoons margarine, stir in flour, salt, and a dash of pepper.
- Add milk; cook and stir until thickened and bubbly.
- Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions.
- Put in 1-1/2 quart casserole dish. Top with cheddar cheese.
- Melt remaining 2 tablespoons margarine and toss with bread crumbs. Sprinkle over casserole.
- Bake at 350°F for 35-40 minutes.
- Enjoy !
Questions & Replies
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I like the concept and simplicity of this recipe, but reading the posted ingredients and direcions, I had a sense that as written it would be quite bland. It's as if seasonings and spices/herbs might be optional .. personally added to-taste. So I added two jalepeno peppers (seeded and finely chopped), and added them to the early-cooking pan when the onions were translucent. I also added about a half teaspoon each of dried marjoram and tarragon. They probably had a little effect, but the dish was still pretty bland. (Next time four jalapenos? Or a teaspoon of Tabasco sauce after the milk is added to the roux? :-) ) My Corningware dish was rather deep, with rather small x-y dimensions (about 7-inches square). For this dish, a cup of breadcrumbs was far too much. I'll use a half-cup next time. Also fresh or coarse bread crumbs would probably be better than the fine, store-bought ones. Otherwise, the dish was pretty good.
Ive been making this for my husband for years. It's his grandmother's receipe its very similar to this one except try not cookies g the veggies before, just choose up the broccoli and I use pearl onions but slices of a regular onion works as well mix the two and add to a casserole dish. Make the white sauce and pour over veggies. Then double the cheese and use grated swiss instead of cheddar and bake for and hour so the veggies cook.
The white cheese sauce really makes this recipe good. Overall it's very tasty. It tastes better than what it looks. I took it to Christmas and people passed over it, but I knew I would enjoy eating it and I did. It'd challenging cooking the broccoli and onions initially. I steam them but there are so much vegetables, I did it in a couple batches. It's probably not the most low calorie dish to make, and there is a lot of dairy in it, but it's a tasty combo.
We all (even my steamed veggie and cauliflower hating dd) really liked this. I used a combo of brocolli, cauliflower, mushrooms and vidalia onions. The down side, of course, is the high fat and calories. I did use neufatchel, skim milk and olive oil marg to try to make it a bit healthier! I also left off the breadcrumb topping. I put mine over steamed fingerling potatoes and the sauce was good on them, too! Thanks for a good veggie dish!
This dish is bland as written. I suspect that most folks, like me, will want to perk it up quite a bit. In my initial try, I added two finely chopped fresh (seeded) jalapeno peppers after the onions were translucent. It needs more. Next time I may double the jalapenos and/or add a teaspoon of Tabasco sauce after the milk it added to the roux. I also added a half teaspoon each of dried marjoram and tarragon.