Broccoli Onion Casserole Recipes

BROCCOLI PEARL ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to boil and add the broccoli. Cook for 4 to 5 minutes, or just until barely tender when pierced with the tip of a sharp knife. Use a slotted spoon to transfer the broccoli to a colander to drain and then transfer it to the prepared baking dish.
• Return the same pot to the heat (no need to change water) and return the water to a boil. Add the pearl onions and cook for 3 to 4 minutes, or until just tender. Drain and transfer to the baking dish with the broccoli.
• Melt 3 tablespoons butter in a large saucepan over MEDIUM-LOW heat. Whisk in the flour, garlic powder, salt and pepper until smooth. Gradually whisk in the milk. Increase heat as needed to bring to a boil and cook, stirring, until thickened, about 1 to 2 minutes. Reduce heat to MEDIUM-LOW and stir in the cream cheese until smooth. Pour the mixture over the broccoli and onions in the baking dish and stir gently to coat. Sprinkle with cheddar cheese.
• Tear the slices of bread into pieces and place them in the bowl of a food processor. Process until they are the consistency of bread crumbs. You should have 2 cups of crumbs. Transfer to a small bowl and toss with the Parmesan. Add 2 tablespoons melted butter and toss to combine. Sprinkle the soft bread crumbs evenly over the casserole.
• Bake, uncovered, until the topping is golden brown, about 25 to 30 minutes.

BROCCOLI CASSEROLE WITH CRISPY ONIONS

Steps:

• Preheat the oven to 375°F. Steam the broccoli until tender in the microwave with 1/4 cup water for 5-7 minutes, or in a steamer basket on the stove for 12-15 minutes. Drain.
• While the broccoli is cooking, melt 1 tablespoon of the cultured butter in a non-stick skillet over medium heat. Add the onion and garlic and cook until the onion softens and the garlic is fragrant, for 3-4 minutes. Add the remaining cultured butter to the pan, melt, and sprinkle with the flour. Cook stirring for 2 minutes. Slowly add the milk while stirring, whisking away the floury lumps. Cook until the sauce thickens, stirring occasionally, about 7-8 minutes. Stir in the Parmesan cheese and kosher salt to taste and keep warm.
• Fold in the cooked hot broccoli to the bubbly cheese sauce, tossing to coat. Transfer to a buttered 2-quart baking dish and top with the crispy fried onions. Bake for 15 minutes or until the sauce is bubbly and the crispy onions are golden. Serve warm.

BROCCOLI AND ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
• Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
• Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

AWESOME BROCCOLI-CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

FRENCH ONION CASSEROLE

Steps:

• In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

BROCCOLI & ONION CASSEROLE

Steps:

• Cook broccoli and onions until tender. Drain and set aside.
• In a saucepan, melt 2 tablespoons margarine, stir in flour, salt, and a dash of pepper.
• Add milk; cook and stir until thickened and bubbly.
• Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions.
• Put in 1-1/2 quart casserole dish. Top with cheddar cheese.
• Melt remaining 2 tablespoons margarine and toss with bread crumbs. Sprinkle over casserole.
• Bake at 350°F for 35-40 minutes.
• Enjoy !

BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
• In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
• Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

BROCCOLI-ONION DELUXE

Steps:

• In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350° for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.