Mcgowan Meals and Memories

Broccoli-Onion Casserole

Servings	Prep Time
8 to 10 people	45 minutes

Cook Time

30 minutes

Servings	Prep Time
8 to 10 people	45 minutes

Cook Time

30 minutes

Ingredients

3 packages 10 oz. each frozen broccoli spears (defrosted)or comperable amount fresh broccoli
4tablespoons butter or margerine
4 tablespoons flour
2 cups milk
1 teaspoon dry mustard
saltto taste
1/2 teaspoon pepper
1 1/2 cups sharp cheddar cheeseshredded (about 6 ounces)
1/2 cup Parmesan cheesegrated
1 1 pound package frozen small whole onions
1 cup fresh breadcrumbsabout 3 slices day-old bread, crusts removed
2 tablespoons butter or margerinemelted

Instructions

Blanch broccoli, (fresh or frozen) until bright green and can be pierced with a fork. Put in ice bath to stop cooking, drain on paper towels and dry as thoroughly as possible. Par-boil onions in salted water until tender. Drain on paper towels.
Melt 4 tablespoons butter in a medium saucepan. Stir in the flour and cook over low heat, stirring for 1 minute. Slowly stir in the milk, whisking constantly over moderate heat until the mixture comes to a boil and thickens. (Making a rue) Whisk in the mustards, salt, and pepper. Remove sauce from the heat and stir in the cheeses. Taste and adjust the seasonings if necessary.
Place the broccoli in the bottom of a 9×13 inch casserole. Scatter the onions over the top to cover the stems, leaving the broccoli heads exposed around the edge of the dish. Spoon the cheese sauce over, spreading it over as evenly as possible. (Keeping the broccoli heads exposed).
Stir the breadcrumbs with the melted butter in a small bowl; sprinkle them over the top of the cheese sauce.
The casserole may be refrigerated overnight, covered with plastic wrap. Preheat the oven to 400 degrees. Bake for 25 to 30 minutes or until the broccoli spears are tender when pierced with the tip of a small knife.