I’m pulling out a bit of my Midwestern casserole-ness for this down home recipe that’s super quick to make and really comforting. It’s endlessly flexible with ingredients. Feel free to swap the broccoli for asparagus, add in some fennel, whatever floats your veggie boat.
Plus, I love any mix-it and forget it recipe. I made this during a weekly meal planning session. I don’t always plan out my meals and pre-make everything for the week, but when I do, I always love how easy it makes everything. This week I made a bunch of crustless quiche, some protein truffles, this casserole, a hugh jass chickpea salad, and a bunch of chopped veggies with guac and hummus.
- 6 cups small broccoli florets
- 3 cups mixed veggies of your choice (I used TJ's Organic Foursome)
- 8 ounces light cream cheese
- 2 tbsp milk
- 3/4 cup light shredded cheese (I used mozzarella)
- 4 slices of cooked bacon, chopped
- 1 tsp garlic powder
- 1 tsp black pepper
- Preheat oven to 425°F
- Add your veggies to a saucepan of boiling water and cook for 3-4 min until crisp-tender.
- Drain, reserving 1/4 cup cooking water.
- Mix the milk, cream cheese, garlic powder, and pepper together.
- Return cooked vegetables to saucepan. Add cream cheese mixture and stir until vegetables are evenly coated with sauce, adding any reserved cooking water if necessary.
- Add the mixture into a 2 quart casserole sprayed with cooking spray and top with cheese and bacon. Cover.
- Bake for 25 minutes, uncovering for the last 5 minutes.
Gratuitous steam shot incoming:
Need something amazing with which to top your casseroles? Try out these homemade sweet potato tater tots.