Vegetable Casserole
Ingredients
For the casserole:
2 cups (200 g) broccoli florets
2 cups (100 g) fresh kale, chopped
1 cup (150 g) cherry tomatoes, halved
1 cup (120 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1 cup (240 ml) heavy cream
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
For the topping:
1/2 cup (60 g) breadcrumbs
2 tablespoons (30 g) unsalted butter, melted
1 tablespoon (15 g) chopped fresh parsley (optional)
Instructions:
Instructions
Step 1: Prepare the Vegetables
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender. Set aside.
In a large mixing bowl, combine the chopped kale and cherry tomatoes with the steamed broccoli. Toss gently to mix.
Step 2: Make the Cream Sauce
In a medium saucepan, heat the heavy cream over medium heat.
Add the minced garlic, oregano, basil, salt, and pepper. Stir continuously until the mixture is heated through and slightly thickened (about 3-5 minutes).
Remove from heat and stir in 1/2 cup of the shredded mozzarella and 1/4 cup of the Parmesan cheese until melted and smooth.
Step 3: Assemble the Casserole
Pour the cream sauce over the vegetable mixture and toss until evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Step 4: Add the Topping
In a small bowl, combine the breadcrumbs with the melted butter. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the casserole.
If desired, add a sprinkle of fresh parsley for color and flavor.
Step 5: Bake the Casserole
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
Let the casserole cool for 5 minutes before serving.
