"Hunger is the best sauce in the world."--Cervantes

Broccoli Onion Casserole Recipe

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

Contributor:  
Contributor:  
Deborah Goodman, Data Specialist Thoracic Oncology
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (10oz)packages frozen cut up broccoli
2 cups frozen small whole onions or 3 medium fresh onions, cut into wedges
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 (3 oz.) package cream cheese, cut up
1/2 cup shredded American cheese
2 Tablespoons butter or margarine
1 cup soft bread crumbs

Directions:
Directions:
Cook broccoli according to package directions. Drain well. Set aside. Cook
onions in boiling salted water about 10 minutes or till tender. Drain. Set aside.
In the same saucepan melt the 2 tablespoons butter. Stir in flour, salt, and dash of pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Add Cream cheese; Stir till melted. Stir in broccoli and onions. Turn into a 1 1/2 quart casserole. Top with American cheese. Melt remaining 2 Tablespoons of butter; toss with crumbs. Sprinkle over casserole. Bake in a 350 degree oven for 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a diet destroyer, but really really good.

 

 

 

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