My friend Anna over on her blog (normally about stitching) has been trotting out some of her recipes that feature vegetables as she has been benefiting from a vegetable coop this summer. Here is her recipe for Broccoli Casserole. LBA does have a penchant for Mac and Cheese so perhaps this might be a way to get him to eat more vegetables.
Set the oven to 375. Boil the macaroni to just shy of cooked. It will soften when you bake it. Then boil or steam the broccoli. Using a blender, pulverize the broccoli. Some chunks of stem will remain, but you mostly want broccoli mush because you really don't like eating flowers, do you?
- 3/4 pound of elbow macaroni
- a head of broccoli
- 1/4 c butter
- 1/4 c flour
- 2 c warm milk
- 1 lb white cheddar, diced (orange cheddar is unnatural, don't use it.)
- two slices of bread
Melt the butter. Brown the flour in the butter, stirring frequently. Slowly whisk in the warm milk. When the sauce begins to thicken, stir in a handful of cheese at a time. Once all the cheese is melted, remove the sauce from the heat.
Butter a casserole dish. Add the broccoli and macaroni. Stir to combine. Slowly add the cheese sauce. You won't need it all. You want the mixture pretty wet, but not soaking. Save the extra cheese for baked potatoes. Mmmmm. Butter the bread. Cut into 1" squares. Sprinkle over the mac and cheese. You really want to do this because the bread will soak up oil from the cheese and it will be very very yummy. Bake at 375 for 30 minutes.