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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This was originally a broccoli and onion au gratin, but I had some mushrooms and a pepper that needed used. This is a big casserole, you can cut it down if you don’t want leftovers. I always make it big even if I am not feeding a crowd. Read more . I like it for lunch the next day or so. Ingredients:
2- 1 lb pkg frozen cut broccoli and cauliflower, thawed |
1 bag frozen pearl onions, thawed |
1 red bell pepper, chopped |
8 oz mushrooms, sliced |
2 cloves garlic. min |
3 t. butter |
3 t. flour |
salt and pepper |
1 1/2 c. milk |
4 oz cream cheese, cut in cubes |
1 1/2 c. cheddar cheese |
2 t. butter |
1 c. fine dry bread crumb |
Directions:
1. Spray a 3 quart casserole dish with non stick cooking spray. Place broccoli, onions, peppers and mushrooms in baking dish.
2. In saucepan, melt half of the butter. Add garlic. Blend in flour, salt, and dash pepper. Add milk. Cook, stirring constantly, till thickened and bubbly. Reduce heat; blend in cream cheese and 1/2 C. cheese till smooth.
3. Pour sauce mixture over and mix lightly. Top with 1 C. cheese. Melt the remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake at 350°F 40 to 45 min.
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