Disclaimer: The following recipe is not one of those “I ate clean last night & felt so awesomely skinny this morning!” recipes. This is one of those “My stomach and taste buds felt like angels were dancing the Nutcracker Suite all around and then lifted me up to heaven with their dainty little wings” recipes. You decide what kind of dinner you’re having.
3 cups broccoli, chopped
1 cup cheddar cheese
3/4 can condensed broccoli cheese soup
Salt & Pepper
This dinner was inspired by the fact that a week ago I purchased a large bag of broccoli at CostCo. Since then, it has been sitting in my crisper drawer silently mocking me. Since I’m not a huge fan of wasting food, I knew it was time to teach that broccoli a lesson.
First, I preheated the oven to 350°F. Then, I brought a big pot of water to a boil and then cooked the broccoli just until it became fork tender (there’s nothing I hate more than overcooked vegetables).
While the water was coming to a boil, I skinned and diced some potatoes. I happened to use these PA-grown potatoes by Blue Denim:
Ignore the exposed drywall in the background. We are in the middle of the sanding & mudding process.
Then, I just added the potatoes to the same water the broccoli had been cooking in. Again, I only let them get to the point of being fork tender and then I scooped them out of the water and into my 10-inch skillet. I fried them lightly in just a little bit of olive oil, so that they would be a little bit brown and crispy:
Since I had to fight the urge to constantly fuss over the potatoes and just leave them the heck alone so that they could crisp, I fussed over the broccoli.
I added a handful of shredded cheddar cheese (save some for the topping), and about 3/4 of a can of broccoli cheese soup, salt, pepper, and granulated garlic powder:
Then, I mixed everything together and made the pieces of broccoli smaller because big chunks of broccoli annoy me. When the potatoes were done, I added those in (and because they weren’t overcooked AND they had been crisped, they didn’t just turn into mush). Then, I put everything into a greased casserole dish.
Since everything is all ready cooked, I basically only had this casserole in for 20 minutes while I cooked our steaks. Long enough for everything to heat through, the inside cheese to melt, and the topping to crisp up. Oh, yeah – the topping! Before I put mine in, I added the rest of my cheese. Since I was feeling extra naughty and happened to have less than 1/4 c. of Stovetop stuffing in my pantry, I added a little dusting of stuffing. I was so friggin’ excited to eat this, I forgot to snap a picture before we dug in! What’s pictured here is actually what we had left over, since I made this as a side dish. The next day, I added some grilled chicken to it and we ate it for lunch & dinner.
Cue the dancing angels.