Broccoli-onion deluxe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Broccoli, fresh; cut into 1-1/2\" pieces |
| 3 | smalls | Onions; quartered |
| 2 | tablespoons | Butter (or marg.) |
| 2 | tablespoons | Flour, all-purpose |
| 1 | cup | Milk |
| 3 | ounces | Cream cheese; cut into cubes |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper, white |
| ½ | cup | Cheese, sharp Amereican; shredded |
| 2 | tablespoons | Butter (or marg.); melted |
| 1 | cup | Breadcrumbs, soft |
Directions
Cook broccoli and onion in a small amount of boiling water 3 to 4 minutes or until tender. Drain well.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; add cream cheese, and stir until melted. Stir in salt and pepper. Pour over vegetables; stir gently. Spoon into a lightly greased 1-½ quart casserole; top with cheese. Cover and bake at 350 degrees for 25 minutes.
Combine remaining butter and breadcrumbs; toss gently. Uncover casserole, and sprinkle with buttered breadcrumbs; bake 5 additional minutes or until golden brown.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. Submitted By LAWRENCE KELLIE On 11-15-94