Method
Step 1: Prepare the Vegetables
- Preheat Oven: Set your oven to 375°F (190°C).
- Steam the Broccoli and Kale: Lightly steam the broccoli and kale for 3-4 minutes until slightly tender but still bright green. Drain and set aside.
- Prepare the Tomatoes: Wash and halve the cherry tomatoes.
Step 2: Make the Creamy Sauce
- Melt Butter: In a saucepan over medium heat, melt the butter.
- Create the Roux: Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste.
- Add Milk: Slowly pour in the milk while whisking to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
- Add Cheese and Seasoning: Stir in the shredded cheese, garlic powder, onion powder, salt, and pepper. Remove from heat once the cheese has melted and the sauce is smooth.
Step 3: Assemble the Dish
- Layer the Vegetables: In a greased baking dish, spread the broccoli, kale, and cherry tomatoes evenly.
- Pour the Sauce: Pour the creamy cheese sauce over the vegetables, ensuring they’re fully coated.
- Add Toppings: Sprinkle breadcrumbs and parmesan cheese on top for a golden, crispy finish.
Step 4: Bake
- Bake the Casserole: Place the dish in the preheated oven and bake for 20-25 minutes until the top is bubbly and golden.
- Cool Slightly: Allow it to cool for 5 minutes before serving.
Serving Suggestions
- Pair this creamy casserole with grilled chicken, baked fish, or a crusty loaf of bread for a complete meal.
- It also works beautifully as a standalone vegetarian main dish.
Tips for Success
- Fresh Vegetables: Use fresh, vibrant produce for the best flavor and texture.
- Customize: Add other vegetables like zucchini, carrots, or mushrooms to make it your own.
- Make It Lighter: Swap regular cheese and milk for low-fat or plant-based alternatives.
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