Wednesday, December 3, 2014

Recipe: Cheesy Broccoli Casserole

This week I tried something a little bit different (I think I say that every week...) and I went with a vegetable dish instead of the usual pasta.  This dish, oh man, is it delicious!  It has the perfect combination of broccoli and carrots.  I loved it! 

2 pounds Fresh Broccoli Florets
2 Carrots, chopped 
1 Yellow Onion, chopped 
2 tbsp Olive Oil 
3 Garlic Cloves, minced
1 tbsp All Purpose Flour 
1 cup Shredded Parmesan Cheese 
Salt and Pepper 
1 cup Heavy Whipping Cream 
1/8th tsp Nutmeg 
1/2 cup Bread Crumbs OR Panko Crumbs 

Preheat your oven to 400 degrees. 
Lightly grease a 2 quart pan.

Place broccoli and chopped carrots into a large sauce pan, cover with water, and bring to a boil.  Cook for 5 minutes. 
Drain well and set aside.

Heat olive oil in a skillet, add the chopped onion, and garlic.  Cook for 1 minute.  
Stir in the flour and combine.

Remove from heat and add in the broccoli-carrot mix.

Add 1/2 cup of the shredded parmesan cheese and season with the salt and pepper.

In a small bowl combine the heavy whipping cream and the nutmeg. 
Pour over the dish.

Then transfer to the casserole dish. 

Combine the rest of the cheese and the bread crumbs and sprinkle over the dish.

Bake for 15 to 20 minutes or until golden and bubbly. 


No comments:

Post a Comment