Because I have a few bags of veg that need to be used, I’m going to make a few casseroles today.
Base of steamed cauliflower, steamed broccoli, fried potato slices, topped with a bunch of cheddar cheese, cream, parmesan.
Browned ground beef with garlic and onions possibly small carrot cubes would have made my list if I had beef on hand, and I still might top one of these with a small batch of Greek-style bechamel sauce.
To steam the cauliflower (times will vary wildly, just cook until desired tenderness – test with a fork):
- traditional steamer (metal or bamboo), 3-8 minutes
- put them in a pan with 1/2″ boiling water, 1/2 tsp salt, cover, cook for 3-8 minutes
- microwave covered in 1 tbsp water, cook on high for 1 minute, and repeat 1 minute intervals until done.
Basically, grease a 11×7″ baking dish, preheat oven to 400, cut the florets to an even shape, steam them. ( 2lbs cauliflower head chopped up, or 1 lb broccoli florets makes an 8×8 or 11×7 -ish dish)
Combine 1/2 cup breadcrumbs/panko, 4 oz shredded cheddar, an egg, 1 tsp salt, 1 tsp mustard powder, 1/2 tsp smoked paprika1/4 tsp black pepper, 1/4 tsp cayenne pepper.in a large mixing bowl.
Heat up 1/2 cup heavy cream and pour that into the mixture, stir it all up.
Add the florets to the cream mix, spread it evenly in the baking dish, middle rack for 20 mins.
Turn oven to broil, sprinkle 1 oz cheese and broil until browned and bubble, approx 3 minutes.
Let rest 10 mins before serving.
Bechamel Sauce
1/4 cup butter
1 tsp salt
1/4 tsp pepper (white or black)
4 cups milk
1/2 tsp nutmeg
2 egg yolks
1/2 cup grated parmesan cheese
Melt the butter in a saucepan on medium heat.
Heat the milk in a separate pan.
Add the flour to the butter and start whisking.
Once the flour has absorbed all the butter and you whisk away all the clumps, add the rest of the ingredients other than the nutmeg and yolks.
Keep whisking.
Remove from heat, add the yolks and nutmeg, and keep whisking. We want the mixture to be creamy, not make scrambled eggs