Friday, January 14, 2011

Creamed Broccoli Curry Casserole

Just Out of the Oven
I had a lot of broccoli I needed to use up last night and, fortuitously, I remembered having a really delicious casserole at a party a couple of days ago that contained said ingredient. I called the woman who made it and got the recipe: this casserole is based on that recipe, with modifications based on what I had available. I substituted potatoes for cauliflower, sour cream for mayo, and cream of chicken soup for mushroom. My point being that you can generally substitute or leave out quite a few things, if you put a little thought into it, without sacrificing flavor.

The casserole turned out great! Very rich and creamy. Enjoy.

Creamed Broccoli Curry Casserole
2-3 Bunches Fresh Broccoli (or one 12 oz. Frozen Broccoli) chopped
4-6 Carrots cut into sticks
2-3 Potatoes cubed
1 10 oz can Cream of Mushroom Soup (or other cream soup)
4-6 oz. Parmesan Cheese (or italian cheese blend)
2 tablespoons Butter
2 tablespoons Sour Cream (Mayonnaise)
2 tablespoons Curry Powder
Briefly steam broccoli, carrots, and potatoes (for about 5 minutes); drain any excess water. Put vegetables and potatoes in a baking dish and mix in the soup, cheese, butter, sour cream, curry powder, salt, and pepper. Bake for about 40 minutes at 350 then put croutons on top and sprinkle with more cheese if desired and bake for another 15 minutes.

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