Creamy Baked Broccoli & Veggie Casserole
Servings: 4–6 | Prep Time: 15 min | Cook Time: 25 min
Servings: 4–6 | Prep Time: 15 min | Cook Time: 25 min
Ingredients:
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1 large broccoli head, cut into florets
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Olive oil
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A handful of baby kale
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1 small onion, diced
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7 garlic cloves, minced
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12 cherry tomatoes, halved
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1 knob of butter
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Salt, to taste
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1 tsp thyme
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150 ml cream
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1 tbsp flour
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Shredded mozzarella cheese
Instructions:
Prep Broccoli:
Prep Broccoli:
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Preheat oven to 200°C (400°F).
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Toss broccoli florets with olive oil. Set aside.
Sauté Veggies:
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In a skillet, heat olive oil and sauté onion for 5 mins.
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Add garlic; cook 1 min.
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Stir in tomatoes and kale; cook 2–3 mins.
Cream Sauce:
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Push veggies aside, melt butter in center.
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Add flour; stir into a roux.
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Gradually stir in cream until thick.
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Season with salt and thyme.
Combine & Bake:
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Add broccoli to skillet; coat with sauce.
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Transfer to a baking dish, top with mozzarella.
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Bake 20–25 mins until bubbly and golden.
Serve:
Great as a side or light main. Try with grilled chicken or fish!
Great as a side or light main. Try with grilled chicken or fish!
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