Broccoli and Onion Casserole Good Recipes
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|Broccoli and Onion Casserole|
"This is an brilliant facet dish to accompany ham, turkey, etc. I continually have requests for this dish at some point of the vacations! This may be made in advance, refrigerated, and cooked while wished."
- three heads broccoli, reduce into florets
- four onions, quartered
- 1/four cup butter
- 1/four cup all-cause flour
- 2 cups milk
- 1 (eight ounce) bundle cream cheese
- eight oz shredded Cheddar cheese
- 1/four cup Italian seasoned bread crumbs
|Prep : 15M||Cook : 12M||Ready in : 1H30M|
- Preheat oven to 350 tiers F (a hundred seventy five stages C). Lightly grease a 9x13 inch baking dish.
- Place a steamer basket in a pot over boiling water, and steam the broccoli approximately five minutes, till smooth. Place the onions in a separate pot with sufficient water to cover. Bring to a boil, and cook dinner till smooth. Arrange the broccoli and onions inside the organized dish.
- Melt the butter in a saucepan over medium warmth, and stir in the flour until clean. Blend within the milk till thickened. Blend inside the cream cheese till melted. Pour the combination over the broccoli and onions. Sprinkle with Cheddar cheese, and pinnacle with bread crumbs.
- Bake included in the preheated oven half-hour. Remove cowl, and hold baking half-hour, till lightly browned.
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