Mama Mangia
Super Moderator
BROCCOLI ONIONS DELUXE
20 ounces frozen broccoli flowerets
2 cups frozen pearl onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash ground black pepper
3/4 cup milk
3 ounces cream cheese -- cut up
1/3 cup dry white wine
Toasted slivered almonds
Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.
Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.
Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top. Yield: 8 servings.
20 ounces frozen broccoli flowerets
2 cups frozen pearl onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash ground black pepper
3/4 cup milk
3 ounces cream cheese -- cut up
1/3 cup dry white wine
Toasted slivered almonds
Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.
Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.
Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top. Yield: 8 servings.