Cook frozen broccoli and drain. Cook onions in boiling, salted water until tender, drain.
In saucepan, melt 2 TBS. butter; blend in flour, salt, and pepper. Add milk. Cook and stir until bubbly. Reduce heat. Blend in cream cheese until smooth. Place vegetables in 1-1/2 qt. casserole. Pour sauce over and mix lightly. Top with cheddar.
Melt 2 TBS. butter. Toss with the soft bread crumbs. Sprinkle atop casserole and bake for 45 minutes.
Originally Submitted
1/7/2008
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