Broccoli Onion Casserole

Serves: 10
Total Calories: 190


1 1/2 pounds broccoli
4 onions quartered
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups milk
1 (3-ounce) package cream cheese
1 1/2 cups Cheddar cheese, shredded


Wash and trim broccoli (2 packages [10 ounces each] frozen cut broccoli may be substituted) cut pieces lengthwise into 2 or 3 pieces, then crosswise into 1-inch pieces. Cook in a small amount of boiling salted water until barely tender, about 15 minutes. Drain (saving juice to use later in a soup or sauce) set broccoli aside. Cook onions in boiling salted water to cover until tender (or substituted 1 can [1 pound] small onions) drain. In medium saucepan melt butter (or margarine) blend in flour, salt, and pepper. Add milk cook and stir over medium heat until thick and bubbly. Reduce heat blend in cream cheese till smooth. Place vegetables in 2-quart casserole. Pour sauce over. Top with grated cheese. Bake, covered, at 325 degrees F. for 30 minutes remove lid continue baking 15 minutes longer.
Note: If desired, buttered bread crumbs may be sprinkled around edge during last 15 minutes of baking.

Nutritional Facts:

Serves: 10
Total Calories: 190
Calories from Fat: 122

This Broccoli Onion Casserole recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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Broccoli Onion Casserole
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Mashed Winter Squash
Mushroom Patties
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