Broccoli and Onions Au Gratin


Here’s a nice vegetable side dish that bakes while you tend to other last-minute duties before your meal.  It’s a good choice for an oven meal like Myrna’s meatloaf.   I baked some cod fillets alongside the casserole.  I think any favorite topping would be good – crushed buttered crackers, cornflakes, canned onion rings, etc - I used whole wheat bread crumbs.     
Broccoli and Onions Au Gratin
  2        cups  fresh Broccoli -- flowerets
  1        medium  Onion -- cut in eighths
                        Sauce
  2        tablespoons  Butter
  2        tablespoons  Flour, Self-rising
  1/2    teaspoon  Salt
  1/4    teaspoon  Rosemary -- crushed
  1 1/2 cups  Milk
  1        cup  Swiss Cheese -- shredded
                        Topping
  2        cups  Bread Crumbs -- freshly ground
  1/3    cup  Butter
  1/4    cup  Fresh Parsley


Heat oven to 350°.  In 1 quart saucepan, melt 2 tbsp butter; stir in flour and seasonings, cook over medium heat until smooth and bubbly, stirring constantly.  Stir in milk.  Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil, 4 -5 minutes.  Boil 1 minutes.  Remove from heat; stir in cheese until smooth.  Set aside.
In greased shallow 1 quart casserole or 9" square baking pan, place broccoli and onion.  Stir in  cheese sauce.
In small bowl, stir together all topping ingredients.  Sprinkle over broccoli mixture.
Bake for 25-35 minutes until top is golden brown and broccoli is crisply tender.
6 servings 
"Land O'Lakes Treasury of Country Recipes 1992"

3 comments:

  1. This sounds delicious. I love broccoli.

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  2. I have everything I need to make this recipe, Sue, except the Swiss cheese and fresh parsley.

    Like Beth, Steve and I both enjoy broccoli, and just about any recipe which features it is a keeper in my universe!

    Thank you for all the fine recipes you've shared in your blog, and for the information and entertainment you offer, as well. I enjoy the time I spend here!

    Keep toasty!

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