Broccoli Onion Deluxe

Rhoda Burch

1 lb broccoli or 2-10 ounce packages frozen cut broccoli
2 cups frozen whole onions or 3 medium onions quartered
¼ cup butter or margarine
2 tablespoon all-purpose flour
¼ teaspoon salt
1 cup milk
1-3 ounce package cream cheese
½ cup shredded cheese
1 cup soft breadcrumbs

Cut up fresh broccoli and cook. Drain. Cook onions in boiling salted water until tender. Drain. In saucepan melt half of the butter. Blend in flour, salt, and dash of pepper. Add milk. Cook stirring constantly, until thickened and bubbly. Reduce heat; blend in cream cheese until smooth. Place broccoli and onions in a 1 ½ quart casserole dish (13 × 9-inch pan will work). Pour sauce mixture over the top and mix lightly. Top with cheese. Melt the remaining butter; toss with breadcrumbs and sprinkle on top of casserole. Bake at 350º F until heated through 40-45 minutes.

Serves 6