Broccoli and Onion Casserole

Broccoli and Onion Casserole

34
CATH292 0

"This is an excellent side dish to accompany ham, turkey, etc. I always have requests for this dish during the holidays! This can be made ahead, refrigerated, and cooked when needed."

Ingredients

1 h 30 m {{adjustedServings}} servings 254 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
  3. Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
  4. Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.
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Reviews

34
  1. 42 Ratings

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Excellent recipe & its not very difficult to prepare. I doubled the amount of broccoli added about 1 tablespoon of Goya seasoning salt, crushed red pepper and a lot more garlic to increase the ...

This recipe was pretty good. If I make it again, I will definitely add salt and pepper. It was somewhat bland without it.

I just did not care for the idea of steamed onions. I sauteed the onions in a small amount of olive oil with 1 clove garlic chopped and kept everything else as is. I liked this as a nice alter...