Pearl Onion Broccoli Bake Recipe
Pearl Onion Broccoli Bake Recipe photo by Taste of Home

Pearl Onion Broccoli Bake Recipe

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With its creamy white cheese sauce and buttery crumb topping, this dish is great comfort food. If you’re looking for a mild way to dress up broccoli, this is the recipe. —Charles Keating, Manchester, Maryland
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:12-15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 12-15 servings


  • 4 packages (8 ounces each) frozen broccoli cuts
  • 4 cups frozen pearl onions
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 2 packages (3 ounces each) cream cheese, cubed
  • 2 cups soft bread crumbs
  • 1 cup (4 ounces) shredded cheddar cheese


  1. In a large saucepan, cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain.
  2. In a large saucepan, melt 1/4 cup butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until smooth and blended.
  3. Place broccoli and onions in a greased 13-in. x 9-in. baking dish. Add sauce and gently stir to coat. Melt the remaining butter; toss with bread crumbs. Sprinkle crumbs and cheddar cheese over vegetables.
  4. Bake, uncovered, at 350° for 25-30 minutes or until topping is golden brown. Yield: 12-15 servings.
Originally published as Pearl Onion Broccoli Bake in Taste of Home October/November 2005, p41

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Reviewed Dec. 23, 2013

"This was a nice side dish served with the stuffed pork tenderloin from the same issue."

Reviewed Nov. 26, 2013

"The best ever!!!"

Reviewed Jan. 30, 2011

"I adore broccoli casserole, but I didn't care for this at all. The sauce was good when I tasted it before cooking it in the casserole, but the flavors just mixed together and it was rather bland."

Reviewed Nov. 26, 2009

"I made this for Thanksgiving and everyone loved it! I will definitely make it again."

Reviewed Nov. 17, 2009

"I'm not stuck on the onions, but I will try this recipe with broccoli and caulifour and see how that turns out"

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