Onion-Broccoli Bake Recipe

Name: Onion-Broccoli Bake
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium onions, wedged; 1 c. water; 1/2 tsp. salt; 2 (10 oz.) pkg. frozen broccoli, thawed and cut; 1 (10 1/2 oz.) can cream of chicken soup; 1/2 c. milk; 1 (8 oz.) pkg. cream cheese; 1/2 c. Parmesan cheese, grated; 1 c. fresh bread crumbs; 2 Tbsp. melted butter

Servings: persons

3 medium onions, wedged
1 c. water
1/2 tsp. salt
2 (10 oz.) pkg. frozen broccoli, thawed and cut
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1 (8 oz.) pkg. cream cheese
1/2 c. Parmesan cheese, grated
1 c. fresh bread crumbs
2 Tbsp. melted butter

1
Peel and cut onions into wedges.
2
Place in saucepan with water and salt.
3
Bring to a boil.
4
Cover and simmer for 5 minutes.
5
Stir in thawed broccoli.
6
Continue to simmer 3 to 5 minutes longer, until onions are just tender.
7
Drain vegetables well and place in buttered 1 1/2-quart casserole dish.
8
Heat soup, milk and cream cheese over medium heat, stirring until cheese melts.
9
Pour over vegetables in casserole dish.
10
Sprinkle with Parmesan cheese. Toss crumbs in butter and sprinkle on top.
11
Bake at 350u00b0 for 45 to 60 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium onions, wedged, 1 c. water, 1/2 tsp. salt, 2 (10 oz.) pkg. frozen broccoli, thawed and cut, and more.

Yes, Onion-Broccoli Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Onion-Broccoli Bake

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