Recipe: Veggie Casserole with Cheese
Found this recipe in the calendar in the kitchen. Mom got it from Longo's supermarket so it uses all Longo's brand stuff and brands they carry but you can use anything you can find. You might have to try a few different cheeses or add some spice to it. We never ate sweet potatoes (aka yams) when I was growing up, because my dad doesn't like them apparently, but Mom had a few so I figured I'd try this out! Really tasty!
Veggie Casserole with Cheese
Prep time: 15 mins
Cook time: 1 hr 15 mins
Makes 6 servings.
*Note: this recipe uses North American measurements so 1 cup = 250ml.
2 sweet potatoes (about 1½ lb), peeled and thinly sliced
2 cups cooked chopped broccoli
1½ cups shredded cheddar cheese (recipe calls for Sargento Bistro Cheddar and Monterey Jack with Tomatoes and Jalapeno Peppers but any sharp cheddar cheese should do)
3 tbsp salted butter
⅓ cup all-purpose flour
1 tbsp chopped fresh thyme, or 1 tsp dried
2 cups hot milk
½ salt
¼ pepper
Preheat oven to 375°F.
Arrange one third of the sweet potato slices into greased 8-inch square baking dish. Spread half of the broccoli. Sprinkle with ½ cup of the cheese. Repeat layers once and layer remaining sweet potato slices on top and reserver the last ½ cup of the cheese. Set aside.
In a saucepan, melt butter over medium heat; add flour and thyme and cook, stirring for 1 minute. Whisk in some of the milk until smooth. Whisk in remaining milk and cook, whisking for about 5 minutes or until mixture begins to boil and thicken. Remove from heat and whisk in salt and pepper. Pour sauce over top and around sides of the casserole to cover evenly. Sprinkle with remaining cheese.
Bake at 375°F for 45 minutes or until lightly browned. Cover with foil and cook for another 20 minutes or until bubbly and sweet potatoes are tender. Let stand for 5 minutes before serving.
Cross-posted from DreamWidth. Please comment here. | Read
comments.
Veggie Casserole with Cheese
Prep time: 15 mins
Cook time: 1 hr 15 mins
Makes 6 servings.
*Note: this recipe uses North American measurements so 1 cup = 250ml.
2 sweet potatoes (about 1½ lb), peeled and thinly sliced
2 cups cooked chopped broccoli
1½ cups shredded cheddar cheese (recipe calls for Sargento Bistro Cheddar and Monterey Jack with Tomatoes and Jalapeno Peppers but any sharp cheddar cheese should do)
3 tbsp salted butter
⅓ cup all-purpose flour
1 tbsp chopped fresh thyme, or 1 tsp dried
2 cups hot milk
½ salt
¼ pepper
Preheat oven to 375°F.
Arrange one third of the sweet potato slices into greased 8-inch square baking dish. Spread half of the broccoli. Sprinkle with ½ cup of the cheese. Repeat layers once and layer remaining sweet potato slices on top and reserver the last ½ cup of the cheese. Set aside.
In a saucepan, melt butter over medium heat; add flour and thyme and cook, stirring for 1 minute. Whisk in some of the milk until smooth. Whisk in remaining milk and cook, whisking for about 5 minutes or until mixture begins to boil and thicken. Remove from heat and whisk in salt and pepper. Pour sauce over top and around sides of the casserole to cover evenly. Sprinkle with remaining cheese.
Bake at 375°F for 45 minutes or until lightly browned. Cover with foil and cook for another 20 minutes or until bubbly and sweet potatoes are tender. Let stand for 5 minutes before serving.
Cross-posted from DreamWidth. Please comment here. | Read
comments.