YOU ARE HERE: LAT HomeCollections

My Best Recipe

Sharing the Joy of a Vegetable Casserole

December 19, 1985

"After enjoying so many of your recipes, I have one that I'd like to share with you," Stephanie Pendleton writes. "I'm crazy about vegetable casseroles, and this is one of my favorites. I often serve it as an entree with some fresh fruit and homemade bread." BROCCOLI-ONION DELUXE

1 to 1 1/2 pounds broccoli, cut into 1 1/2-inch pieces

6 to 8 pearl onions, halved

5 tablespoons butter or margarine

3 tablespoons flour

1 cup milk

1 (3-ounce) package cream cheese, cubed

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 cup shredded sharp Cheddar cheese

1 cup soft bread crumbs

Steam broccoli and onions until just tender-crisp, about 5 minutes. Drain. Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour and stir until smooth. Cook 1 minute. Gradually add milk and cook until thickened, stirring constantly. Remove from heat and add cream cheese. Stir until melted. Add salt and white pepper.

Add broccoli and onions. Stir gently and spoon into lightly greased 1 1/2-quart casserole. Top with Cheddar cheese. Cover and bake at 350 degrees 25 minutes.

Melt remaining 2 tablespoons butter and add bread crumbs. Uncover casserole and sprinkle with buttered bread crumbs. Bake additional 5 minutes or until golden brown. Makes about 4 servings.



Los Angeles Times Articles