Cookin’ with Carolyn Pearl Onion Broccoli Bake

Pearl Onion Broccoli Bake
2 pkgs. (16 oz. each) frozen broccoli florets
1 pkg. (14.4 oz.) pearl onions
1/2 cup butter, divided
1/4 cup all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
2 cups 2% milk
6 oz. cream cheese, cubed
1 cup shredded cheddar cheese
2 cups soft bread crumbs
Preheat oven to 350 degrees. Cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain. Transfer both to a greased 13×9-in. baking dish. In a large saucepan, melt 1/4 cup butter; whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 min. Reduce heat; stir in cream cheese until blended. Add to vegetables; stir gently to coat. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 min.

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