Friday, January 21, 2011

Country Style Broccoli-Potato Casserole

from The Joy of Monastery Cooking
Serves 6-8 servings

4 medium broccoli heads
4 medium potatoes, peeled and cubed
1 cup milk
3 tablespoons cornstarch or all purpose flour
3 eggs, beaten
1/2 cup grated mozzarella cheese
salt and freshly ground black pepper
a pinch of nutmeg
bread crumbs

1. Preheat the oven to 350 degrees. Boil the broccoli for 8-10 minutes. Drain and then chop coarsely including the stems and set aside.

2. Boil the potatoes for about 5 minutes, Drain and set aside.

3. In a deep bowl, dissolve the cornstarch with the milk, stirring. Add the beaten eggs, cheese, salt and pepper, and nutmeg. Mix well.

5. Generously butter an 11x7-inch ovenproof dish. Pour the mixture into it a distribute the ingredients evenly. Cover the top lightly with bread crumbs. Bake for 30 minutes. Cut into six t eight equal portions and serve hot.

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