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Broccoli & Onion Casserole

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Ingredients

Adjust Servings:
1 lb broccoli
2 cups onions
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 (3 ounce) package cream cheese (cut up)
1/2 cup cheddar cheese (shredded)
2 tablespoons margarine
1 cup dry breadcrumbs

Nutritional information

307.8
Calories
165 g
Calories From Fat
18.4 g
Total Fat
7.5 g
Saturated Fat
31.2 mg
Cholesterol
565.3 mg
Sodium
27.6 g
Carbs
3.8 g
Dietary Fiber
5.2 g
Sugars
10 g
Protein
223g
Serving Size

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Broccoli & Onion Casserole

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    Cuisine:

    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.

    • 120 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Broccoli & Onion Casserole, This is one of my favorite side dishes My in-laws are always asking me to bring this to family occasions , 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 , 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


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    Steps

    1
    Done

    Cook Broccoli and Onions Until Tender. Drain and Set Aside.

    2
    Done

    in a Saucepan, Melt 2 Tablespoons Margarine, Stir in Flour, Salt, and a Dash of Pepper.

    3
    Done

    Add Milk; Cook and Stir Until Thickened and Bubbly.

    4
    Done

    Add Cream Cheese; Cook and Stir 1-2 Minutes Then Stir in Broccoli and Onions.

    5
    Done

    Put in 1-1/2 Quart Casserole Dish. Top With Cheddar Cheese.

    6
    Done

    Melt Remaining 2 Tablespoons Margarine and Toss With Bread Crumbs. Sprinkle Over Casserole.

    7
    Done

    Bake at 350f For 35-40 Minutes.

    8
    Done

    Enjoy !

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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