Broccoli and Pearl Onion Casserole
This scrumptious Broccoli Casserole recipe uses broccoli florets and pearl onions in a creamy sauce of heavy whipping cream and cream cheese. Then you sprinkle the broccoli mixture with grated cheddar cheese and Italian bread crumbs. It's a terrific casserole for holidays like Thanksgiving or Christmas.
Ingredients
- 24 oz. broccoli florets frozen
- 16 oz. jar pearl onions drained and rinsed several times, to get rid of some of the brine taste
- 1 stick unsalted butter 1/2 cup
- 1 cup flour
- 3 cups heavy whipping cream or half-and-half (you can also use milk)
- 8 oz. pkg. cream cheese
- 1 tsp. sea salt
- 2/3 tsp. pepper
- 1 cup sharp cheddar cheese shredded
- 1/4 cup Italian bread crumbs
Instructions
- Place broccoli and onions in a large, greased baking dish or roaster pan (a 10x15” size is good).
- Meanwhile in saucepan, melt butter, then add flour and whisk until incorporated.
- Using a whisk, slowly whisk in the cream until it is a nice sauce-like consistency.
- I usually add about 1/8 cup at a time.
- Work the cream into the sauce before adding more.
- Cut cream cheese into cubes and add to sauce until melted.
- Stir in salt and pepper.
- Pour cream sauce over broccoli in baking dish.
- Sprinkle with cheddar cheese. Then sprinkle bread crumbs over top.
- Cover with foil and bake about 1 hour at 350° or until broccoli is done.
- Remove foil and cook about 10 minutes more uncovered.
Notes
NOTE: I try to make sure the sauce reaches to the bottom of the casserole by moving the veggies around and allowing the cream sauce to sink to the bottom.
Recipe inspired from Taste of Home.
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