Broccoli Onion Casserole


Serves: 10
Total Calories: 190

Ingredients

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

Directions:

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.


More Recipes from the Managing Your Meals Cookbook:
Baked Potatoes with Mushroom Topping
Baked Potatoes with Seafood Sauce
Baked Stuffed Zucchini
Baked Sweet Potato Chips
Baked Sweet Potatoes
Baked Winter Squash
Broccoli Onion Casserole
Broccoli Stir-Fry
Broccoli with Cheese Sauce
Broccoli with Orange Sauce
Broiled Tomato Halves with Crumbs
Butter-Braised Cabbage
Buttered Asparagus
Cabbage Stir-Fry
Cheese Sauce
Cooked Cauliflower
Creamed New Potatoes and Peas
Dill Dressing
Fluffy Sweet Potatoes with Orange
Fresh Snap Green or Wax Beans
Garden Scramble
Gingered Parsnips
Gingered Vegetables
Glazed Onions
Hashed Brown Potatoes
Honey-Glazed Acorn Squash
Marinated Fresh Vegetables
Mashed Winter Squash
Mushroom Patties
Oven-Cooked Carrots
Oven-Fried Potatoes
Pan-Roasted Potatoes
Parsleyed Carrots
Parsleyed New Potatoes
Potato Pancakes
Ratatouille
Sauteed Cauliflower
Sauteed Spinach with Bacon
Scalloped Potatoes
Scalloped Spring Cabbage
Spiced Red Cabbage
Spinach Apple Toss
Steamed Beet Greens
Stewed Tomatoes
Stir-Fried Asparagus
Stir-Fried Beet Greens
Stir-Fried Brussels Sprouts
Stir-Fried Celery
Stir-Fried Vegetables
Stuffed Baked Potatoes
Stuffed Celery
Sweet 'n' Sour Carrots
Sweet Potato Balls
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Tasty Brussels Sprouts
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