Teresa Serl, Elgin, Texas, remembers a baked broccoli recipe from the 1980s and early ’90s for a casserole with onions, broccoli and cream cheese, topped with buttered bread crumbs.
Several readers sent this recipe, which came from either the Better Homes and Gardens’ Make-Ahead Cookbook or the BH&G All Time Favorite Vegetable Recipes. This one was sent by Judy Grissom, Yakima, Washington.
1 pound fresh broccoli, or 2 packages (10 ounces each) frozen cut broccoli
2 cups frozen small whole onions, or 3 medium onions, quartered
1⁄4 cup butter or margarine, divided
2 tablespoons all-purpose flour
1⁄4 teaspoon salt
Dash of pepper
1 cup milk
1 package (3 ounces) cream cheese
1⁄2 cup shredded sharp American cheese
1 cup soft bread crumbs
Cut up fresh broccoli and cook until tender (or cook frozen broccoli according to package directions); drain and set aside.
Cook onions in boiling salted water until tender; drain and set aside.
In saucepan, melt half of the butter; blend in flour, salt and pepper. Add milk. Cook, stirring constantly, until thickened and bubbly. Reduce heat and blend in cream cheese until smooth.
Heat oven to 350°F.
Place vegetables in 11⁄2-quart casserole. Pour sauce mixture over the top and mix lightly. Top with American cheese.
Melt remaining butter and toss with bread crumbs. Sprinkle over top of casserole. Bake for 40 to 45 minutes, or until heated through. Yields 6 servings.