Broccoli Onion Casserole
Ingredients:
- 4 Broccoli Crowns – separated and steamed al dente
- 3 – 4 Large Sweet Onions – chunked and cooked (I steam separately from the broccoli)
The Broccoli and Onions should be enough to fill 2/3 of a 9 x 13 pan when cooked.
- 1/2 c Butter – divided
- 1/4 c Flour
- 1 t Salt
- 1/2 t Black Pepper
- 2 c Milk
- 1 8-ounce block Cream Cheese – room temperature
- 10 ounces shredded Cheddar Cheese
- 3/4 c Italian Seasoned Breadcrumbs – Divided
- 3 slices of Bread – torn into cubes
To Prepare
- Preheat Oven to 350 degrees.
- Place cooked broccoli and onions in 9 x 13 Pan.
- Sprinkle over and toss gently with 1/4 c of the breadcrumbs – I may use extra to ensure they are fully coated.
- In a medium size saucepan melt 1/4 c of butter, stir in flour, salt, and pepper. Stir constantly for 2 minutes.
- Add in milk and cream cheese – stirring until it is smooth, comes to a boil, and thickens.
- Pour over broccoli and onions and toss until fully coated – this needs to be done gently or the broccoli and onions might mush and turn into soup.
- In microwave safe bowl, melt the remaining 1/4 c butter, add in remaining 1/2 c breadcrumbs and cubed bread slices. Toss
- Spread on top.
- Bake 25 – 30 minutes until the top is crispy and casserole is hot and bubbly.
Enjoy!
