Servings: 10

2 pounds fresh broccoli 2 pounds fresh broccoli
1 14-ounce package of frozen pearl onion 1 14-ounce package of frozen pearl onion
6 tablespoons butter 6 tablespoons butter
3 tablespoons flour 3 tablespoons flour
1 ½ cups milk 1 ½ cups milk
4-5 ounces cream cheese 4 to 5 ounces cream cheese
3 ounces sharp cheddar cheese, shredded 3 ounces sharp cheddar cheese, shredded
1 heaping cup of fresh bread crumbs 1 heaping cup of fresh bread crumbs

Advance preparation: subheading: Advance preparation:
Slit broccoli spears length-wise; cut into pieces. Steam until barely tender. Drain.
Cook onions according to package directions or until barely tender; drain.
Melt 3 tablespoons of butter and toss with crumbs. Cover; chill.
In saucepan melt remaining 3 tablespoons of butter; blend in flour, ¼ teaspoon salt and dash of pepper. Add milk; cook and stir ‘til thick and bubbly. Reduce heat; blend in cream cheese until smooth (or mostly smooth).
Place broccoli in large 9 ½ x 13” glass casserole. Sprinkle salt to taste. Add onions. Pour sauce over; mix lightly. Top with cheese; cover; chill.
Before serving: subheading: Before serving:
Bake casserole, covered, at 350 degrees for 30 minutes. Sprinkle crumbs over the top; bake, uncovered, until heated through, about 30 minutes more. Note: this baking time is too long if the casserole is made ahead, but not refrigerated, which is what I usually do. In that case, bake covered for 30 minutes, and just 10 minutes uncovered.
NHB
November 2016

Adapted from recipe in Better Homes and Gardens Make-Ahead Cook Book, 1971.  Adapted from recipe in Better Homes and Gardens Make-Ahead Cook Book, 1971.