Pearl Onion Broccoli Bake Recipe

4 11 11
Pearl Onion Broccoli Bake Recipe
Pearl Onion Broccoli Bake Recipe photo by Taste of Home
Publisher Photo

Pearl Onion Broccoli Bake Recipe

Read Reviews
4 11 11
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 packages (16 ounces each) frozen broccoli florets
  • 1 package (14.4 ounces) pearl onions
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 6 ounces cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 2 cups soft bread crumbs

Directions

Preheat oven to 350°. 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 13x9-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 minutes. 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 minutes. Yield: 12 servings (3/4 cup each)
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Pearl Onion Broccoli Bake in Taste of Home October/November 2005, p41

Nutritional Facts

3/4 cup: 241 calories, 17g fat (10g saturated fat), 47mg cholesterol, 389mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.

  • 2 packages (16 ounces each) frozen broccoli florets
  • 1 package (14.4 ounces) pearl onions
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 6 ounces cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 2 cups soft bread crumbs
  1. Preheat oven to 350°. 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 13x9-in. baking dish.
  2. 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 minutes. Reduce heat; stir in cream cheese until blended. Add to vegetables; stir gently to coat. Sprinkle with cheddar cheese.
  3. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 minutes. Yield: 12 servings (3/4 cup each)
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Pearl Onion Broccoli Bake in Taste of Home October/November 2005, p41

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Reviews forPearl Onion Broccoli Bake

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katlaydee3 User ID: 3741999 57541
Reviewed Dec. 23, 2013

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

MY REVIEW
penny140s User ID: 7508122 145846
Reviewed Nov. 26, 2013

"The best ever!!!"

MY REVIEW
greenween User ID: 5645557 77183
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."

MY REVIEW
lorifromky User ID: 4079071 149994
Reviewed Nov. 26, 2009

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

MY REVIEW
piks1 User ID: 3321866 129743
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"

MY REVIEW
tkarinas User ID: 4389335 129542
Reviewed Nov. 17, 2009

"This is an excellent recipe. It tastes so good, made as it is. This recipe is a keeper and we'll be making it many more times."

MY REVIEW
t-macka User ID: 1174815 154605
Reviewed Nov. 16, 2009

"This is a good one to take to a party."

MY REVIEW
johdoreng User ID: 3758535 129742
Reviewed Nov. 16, 2009

"Geez,If it doesn't sound good to you,click on another one. It's a holiday recipe,so enjoy it,we did."

MY REVIEW
Peanut5710_va User ID: 91169 149329
Reviewed Nov. 16, 2009

"Deetsgooch, Where does it say it is healthy? I can't find that anywhere."

MY REVIEW
deetsgooch User ID: 4094639 57538
Reviewed Nov. 16, 2009

"I would never make this recipe for a "healthy" meal! What part of 4oz butter, 4oz cheddar cheese & 6oz cream cheese is healthy? It's bad enough that you have to click on another link to find the "healthy makeover" for the other recipes, this one didn't even have a link to a "makeover". Of course we can all substitute low fat cheeses & use skim milk & greatly reduce the butter, but please don't try & pass this off as healthy."

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