February 24, 2014

Meatless Monday: Warm You Up Cheesy Broccoli Casserole

I have been a fan of the Pacific Organic brand since I reviewed their products last month for my
Cranberry Sandwich Cookies recipe and promoted Carton Smart. Luckily, my local commissary on base carries a lot of their products including soups, broth, and purees. I purchased their Cream of Mushroom soup (a childhood favorite of mine!) a few weeks ago and was excited to try the recipe on the back for Broccoli Casserole. Ava loves pasta and cheese and broccoli (all the good stuff!) so I knew this would be a hit with my little girl, for sure! And casserole's are a favorite of mine because they are easy to prepare and make lots of leftovers. Perfect for this busy Mama!


Ingredients:

  • 1 12oz carton Pacific Foods Cream of Mushroom Condensed Soup
  • 2 heads of broccoli, cleaned and trimmed
  • 1 large shallot, diced
  • 2 cups cooked pasta, I like Veggie Rotini
  • 5 tbsp butter, divided
  • 1/4 cup flour
  • 2 cups skim or low fat milk
  • 1 1/2 cups shredded cheese
  • 1 clove garlic, pressed
  • salt/white pepper, to taste

Directions:

  1. Preheat oven to 350 degrees. 
  2. Steam broccoli until tender and then chop into bite size pieces.
  3.  Heat a skillet over medium and add 2 tbsp butter (or sub olive oil).
  4. Add shallots and garlic and cook until softened and browned. Remove from heat.
  5. In a saucepan add remaining 3 tbsp butter and flour. Heat over medium and whisk until combined.
  6. Slowly whisk in milk until combined then add cheese and salt and white pepper. Whisk until melted.
  7. In a large bowl mix together broccoli, cooked pasta, shallots, soup, butter, and cheese sauce.
  8. Pour mixture into a 8X8 baking dish.
  9. Bake for approx 30 minutes until golden and set.
Try not to eat the whole pan! This casserole is addicting!
Recipe adapted from Pacific Foods. 

I am hooked on this tasty Cream of Mushroom soup from Pacific Foods.
Ava and I are hooked on veggie pasta so for this recipe I used veggie rotini. You can also use bowtie, penne, or macaroni pasta. Cook according to package directions, drain, and set aside.
Dice a large shallot then saute with garlic in a skillet over medium with 2 tbsp butter
(or sub olive oil).

Steam broccoli until tender and then chop into bite size pieces.
Start the cheese sauce with a roux: butter and flour whisked together.
Slowly whisk in milk until blended and heated through.
Add shredded cheese and season with salt and white pepper.
Mix until melted and blended. Mix into a bowl with all other ingredients.
Pour into baking dish and bake for approx 30 minutes at 350 degrees until golden and set.
Hot out of the oven and ready to dig in!

There is nothing better on a cold night than a comforting, cheesy casserole. 
Ava and I ate this dish for days and never got tired of it! 
Happy Meatless Monday!
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2 comments:

  1. Ohhh, hum! I'm gonna definitely make this. We are crazy about broccoli and this is a fantastic, new way to serve it! Thanks for sharing.

    ReplyDelete
  2. I agree 100% that there is nothing better than a comforting, cheesy recipe on a cold night. Cheesy recipes are my favorite and this one looks perfect to try! Thanks so much for sharing!

    ReplyDelete

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