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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli- Onion Casserole Recipe

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This recipe for Broccoli- Onion Casserole is from Emilie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 oz. pkg. forzen cut broccoli
1 c. frozen small whole onions or 1 medium onion, cut into thin wedges
1 tbsp. margarine or butter
1 tbsp. all-purpose flour
1/2 tsp. dried basil, oregano, or marjoram, crushed
1/4 tsp. salt.
1/4 tsp. pepper
2/3 c. milk.
1/2 of a 8 oz. pkg. cream cheese, cut up.
3/4 c. soft bread crumbs.
1 tbsp. margarine or butter, melted
Directions:
Directions:
In a medium saucepan cook broccoli and whole onions or onion wedges, covered, in a small amout of boiling water for 4 minutes. Drain well, removing vegetables from saucepan.
In the same saucepan, melt 1 tbsp. margerine or butter. Stir in flour, herb, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Add cream cheese, stir till melted. Stir in broccoli and onions.
Transfer to 1 qt. casserole dish. Combine the bread crumbs and melted margarine or butter. Sprinkle over broccoli mixture. Bake at 350º oven for 15-20 minutes or till heated through.
Number Of Servings:
Number Of Servings:
4

 

 

 

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