Broccoli Cheese Casserole With Crispy Fried Onions Recipes

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BROCCOLI CASSEROLE WITH CRISPY ONIONS



Broccoli Casserole with Crispy Onions image

This easy broccoli au gratin casserole can be made with fresh or frozen broccoli folded into a simple cultured butter and cheese roux. Crispy fried onions add crunch to this creamy, sublime side dish that can be prepped ahead of any meal.

Provided by Heidi

Categories     Side Dish

Time 45m

Number Of Ingredients 9

3 pounds broccoli (cut into florets *see notes if using frozen broccoli*)
6 tablespoons Vermont Creamery Unsalted Cultured Butter (, divided)
1/2 yellow onion (chopped)
2 cloves garlic (minced or pressed)
3 tablespoons all-purpose flour
2 cups cold whole milk
6 ounces Parmesan cheese (grated)
1 teaspoon kosher salt
1/2 cup crispy fried onions

Steps:

  • Preheat the oven to 375°F. Steam the broccoli until tender in the microwave with 1/4 cup water for 5-7 minutes, or in a steamer basket on the stove for 12-15 minutes. Drain.
  • While the broccoli is cooking, melt 1 tablespoon of the cultured butter in a non-stick skillet over medium heat. Add the onion and garlic and cook until the onion softens and the garlic is fragrant, for 3-4 minutes. Add the remaining cultured butter to the pan, melt, and sprinkle with the flour. Cook stirring for 2 minutes. Slowly add the milk while stirring, whisking away the floury lumps. Cook until the sauce thickens, stirring occasionally, about 7-8 minutes. Stir in the Parmesan cheese and kosher salt to taste and keep warm.
  • Fold in the cooked hot broccoli to the bubbly cheese sauce, tossing to coat. Transfer to a buttered 2-quart baking dish and top with the crispy fried onions. Bake for 15 minutes or until the sauce is bubbly and the crispy onions are golden. Serve warm.

Nutrition Facts : Calories 232 kcal, Carbohydrate 16 g, Protein 12 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 596 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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