Saturday, September 26, 2009


1 lb fresh broccoli or 10-oz frozen broccoli
3 medium onions, quartered
4 tbsp butter
2 tbsp flour
3/4 tsp salt
dash black pepper
1 cup milk
1 (3-oz) pkg cream cheese
2 oz sharp American cheese, shredded
1 cup soft bread crumbs

Slit the broccoli spears lengthwise and cut into 1-inch pieces. Cook in boiling salted water until tender. (Or cook frozen broccoli according to the package directions.) Drain broccoli well. Cook onions in boiling salted water; drain well.

In a saucepan, melt 2 tablespoons of the butter; blend in the flour, salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Reduce heat; blend in the cream cheese until smooth. Place the vegetables in a 1 1/2-quart lightly buttered casserole dish. Pour the sauce over the vegetables, mixing lightly to be sure all vegetables are covered. Top with shredded cheese. Cover and chill for a few minutes.

Melt the remaining butter and toss with the bread crumbs in a small bowl. Cover and chill.

Bake the casserole, covered, for 30 minutes at 350 degrees. Sprinkle the crumbs around the edges of the casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.

Note: This is a great recipe for preparing ahead since it needs to chill anyway before baking. When you get home, it is oven ready!

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