Difference between revisions of "Broccoli and Cheddar Casserole"
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==Ingredients== | ==Ingredients== | ||
* 1 10-oz | * 1 bunch of broccoli (or 10-oz frozen) | ||
* | * 2 tablespoons butter | ||
* | * 3 tablespoons flour | ||
* 2 cups milk | |||
* salt and pepper | |||
* 1/2 c mayonnaise | * 1/2 c mayonnaise | ||
* 1/2 teaspoon lemon juice | * 1/2 teaspoon lemon juice | ||
* 1/2 teaspoon curry powder | * 1/2 teaspoon curry powder | ||
* 1/ | * 1/4 lb shredded cheddar cheese | ||
* | * fresh or stale bread torn into little pieces (enough to cover the casserole top) | ||
paprika | paprika | ||
Revision as of 22:10, 24 August 2015
Ingredients
- 1 bunch of broccoli (or 10-oz frozen)
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- salt and pepper
- 1/2 c mayonnaise
- 1/2 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1/4 lb shredded cheddar cheese
- fresh or stale bread torn into little pieces (enough to cover the casserole top)
paprika
Directions
- Preheat the oven to 350 F.
- Cook the broccoli according to package directions, drain, and set aside.
- Combine soup, mayonnaise, lemon juice, and curry powder in a medium bowl.
- Oil the bottom and sides of a 1.5 quart casserole.
- Place the broccoli in the bottom of the casserole, cover with the tofu slices, and top with the soup mixture.
- Top with breadcrumbs and cheese and sprinkle with paprika.
- Bake for 45 minutes.
Notes
This is originally supposed to be chicken with asparagus, which is probably also good, but this vegetarian variation is really decadent and delicious. Sara 08:48, 31 October 2009 (UTC)
