Nana Recipe Wednesday–Broccoli and Onion Casserole
Hello. I would like to talk to you about casseroles. I haven’t posted a casserole recipe in a good long while. This one is kinda like mac and cheese but with broccoli instead of mac. That means it’s good for you.
Check out the suave Singletons! This is an old passport photo. Isn’t it funny that couples used to use the same photo? I also find it amusing that they got so spiffed up to take a passport photo. When I went to get my passport photo done, I think I ran into a place after work with a grungy ponytail. Times, they are-a-changin’.
This dish was kind of heavy so I didn’t use this as a side dish. We had it as an entree. I probably should of made a salad to go with, but as you know, I’m lazy. You could also make this with other vegetables like cauliflower, broccolini, or broccoli rabe instead of the plain broccoli. I bet the kind-of-bitter broccoli rabe would be good with the rich cheese sauce.
Nana's Broccoli and Onion Casserole
- 2 heads broccoli, or 4 broccoli crowns (or 3 10-oz packages frozen broccoli)
- 1 pkg frozen pearl onions
- 4 Tbsp butter
- 4 Tbsp flour
- 2 cups milk
- 1 tsp Dijon mustard
- 1 tsp dry mustard
- 1 1/2 cup sharp cheddar cheese, grated
- 1/2 cup parmesan, grated
- 1 cup fresh bread crumbs + 2 Tbsp melted butter
- salt and pepper to taste
- Preheat oven to 400.
- Separate broccoli into spears, not too small, and cook until tender-crisp (method of your preference).
- Place drained broccoli in a 9x13 baking dish and scatter pearl onions on top.
- In a medium saucepan, melt 4 Tbsp butter. Add in flour, and cook 3 minutes. Slowly add milk, whisking until it thickens. Add dry and Dijon mustards.
- Add cheeses and stir until melted. Season with salt and pepper to taste.
- Spoon sauce over broccoli and onions, spreading to the edges so that it is even.
- Mix bread crumbs with the 2 Tbsp melted butter, mix with a pinch of sugar.
- Sprinkle crumbs over all.
- Bake for 20-30 minutes until heated through. Broil until the top is golden brown.