This recipe looks wonderful. I love broccoli, onions and cheese. Thing is if you aren’t feeding 12 and don’t plan to freeze it, you could have leftovers or could easily overeat. Be careful. Pare down recipes or plan to freeze if you aren’t feeding a large crowd. Don’t not eat good food. Just be prepared with what to do with the extras so you aren’t eating them all! (Believe me, I know. I have NO SELF CONTROL!)
3 heads broccoli florets
4 onions, quartered
1/4 cup butter
1/4 cup all-purpose flour
2 cups 2% low-fat milk
8 ounces Neufchatel cheese
8 ounces shredded cheddar cheese
1/4 cup Italian bread crumbs
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
3. Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
4. Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.
Per Serving (excluding unknown items): 213 Calories; 15g Fat (64.8% calories from fat); 9g Protein; 10g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 320mg Sodium.
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.