Here is a vegetable casserole you can make with many vegetables, not just broccoli. It’s high in protein, with a soft and soothing texture that goes easy on sore teeth or tummies.
Feel free to substitute similar cheeses in the ingredients; just use the same amounts as listed here. This recipe adapts well to all the differing food allergies and sensitivities out there!
- Preheat the oven to 375 ̊
- Butter the inside of a casserole dish. I use a small round soufflé dish with tall sides, but you can also use a larger casserole if you are in a hurry – it will take less time to bake.
- Beat the eggs in a medium-sized bowl until very well mixed, and set aside.
- Cut broccoli into small pieces, thinning the stems. Steam until cooked al dente. Chop fine. Place in casserole.
- While the broccoli is steaming, sauté the chopped onion in melted butter until the onions are beginning to brown. Stir flour into the onions until the flour is fully saturated with the butter.
- Stir in water to form a thick paste. Remove the pan from heat, or turn to a low flame.
- Stir in salt and cheeses, blending well to melt the cheese somewhat.
- Stir small amounts of this cheesy mix into the bowl of beaten eggs, blending with a wire whip. You don’t want the hot mix to scramble the eggs! Gradually add more cheese until the eggs are warmed and thickened.
- Add eggs to the pan with the rest of the cheese mix. Blend well. Pour over the broccoli in the casserole dish. Add crumb topping, if desired.
- Bake for 35-50 minutes, depending on the depth of your dish. It is done when it has puffed like a soufflé and is firm to the touch, as a cake would be.
Directions for topping:
Melt butter and garlic in a small pan. Add crumbs and mix to blend.