"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Broccoli Onion Casserole Recipe

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This recipe for Broccoli Onion Casserole, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Scraggs
Added: Wednesday, September 19, 2007


broccoli, lightly steamed (about 1 1/2 lbs.
1 1/2 lbs sm white onions,prepared, lightly cooked
6 ozs sharp cheddar cheese (1 1/2 c)
1/2 c grated Parmesan cheese
1/4 c butter
1/4 c flour
2 cups milk
1 tsp dry mustard or 1 tsp Dijon mustard or both
3/4 tsp salt, pepper to taste
6 drops red pepper sauce.

Toopping for casserole
1 cup day old bread crumbs( 3-4 slices) crushed
2 T butter
1/4 c shredded cheddar cheese (about 1 0z)
1/4 c grated parmesan cheese
1 T parsley flakes
1/8 tsp paprika

Heat oven to 400 Trim broccoli. Drain on paper towels until dry as possible. Melt the 1/4 c butter in a medium saucepan over low heat. Add flour and stir until smooth and frothy. Let mixture bubble about 3 minutes stirring often to prevent browning. Gradually stir in milk and increase heat to med. Simmer, stirring constantly, 'til sauce thickens.Stir in the mustards , salt and pepper. Remove from heat; add cheeses and stir 'til melted and smooth. Place half the broccoli in shallow 2-3 qt. baking dish; top with onions. Spoon sauce over. Arrange remaining broccoli florets facing up, over sauce around edge of dish. Cover with bread crumb topping. Bake 25 to 30 minutes 'till crumbs are golden and broccoli is tender.

Personal Notes:
Personal Notes:
Yummy. Makes a delicious casserole




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