Is a filling and nutritious meal that combines the best of veggies with rich, creamy tastes something you’re after? What you need is this luscious baked broccoli, tomato, and kale casserole. This meal is guaranteed to be a hit with any crowd because to its abundance of colorful greens, tart tomatoes, and a delicious cream sauce.
A wholesome and satisfying way to eat your veggies is with this creamy baked broccoli, tomato, and kale casserole. It’s suitable for every occasion, simple to make, and has many uses. This casserole will quickly become a favorite in your household, whether you serve it as an accompaniment or the main course. Try it out and enjoy the rich, cheesy flavor!
Casserole ingredients:
Broccoli florets, 2 cups (200 g)
half a cup (100 grams) chopped fresh kale
Half a cup (150 grams) of cherry tomatoes
120 grams, or 1 cup, of shredded mozzarella
Grated Parmesan cheese, half a cup (50 grams)
One cup, or 240 milliliters, of concentrated heavy cream
2 minced garlic cloves
50% dry oregano, 1/2 teaspoon
Dehydrated basil, 1/2 teaspoon
Toss with salt and pepper.
Given the topping:
breadcrumbs, half a cup (60 grams)
Two tablespoons (around 30 grams) of melted unsalted butter
One tablespoon, or fifteen grams, of optionally chopped fresh parsley
Instructions:
Initial Step: Get the Vegetables Ready
Get your oven ready for 375°F (190°C) by greasing a 9×13-inch baking dish.
To make the broccoli florets somewhat soft and brilliant green, steam them for three to four minutes. Remove off the table.
Throw the steamed broccoli, chopped kale, and cherry tomatoes into a big bowl and toss to blend. Mix lightly by tossing.
Second Step: Whip Up the Cream Sauce
Bring the heavy cream to a simmer in a medium saucepan.
Toss in the oregano, basil, salt, and pepper along with the minced garlic. Keep stirring until the liquid is fully heated and slightly thickened, which should take around three to five minutes.
Take it off the stove and, while it’s still hot, melt and combine 1/2 cup of shredded mozzarella and 1/4 cup of Parmesan.
Step Three: Put the Casserole Together
Toss the mixed vegetables in the cream sauce until they are well covered.
Spread the mixture evenly in the baking dish you just prepared.
On top, sprinkle the remaining Parmesan and mozzarella cheeses.
Fourth, Top It Off
Melt the butter and mix the breadcrumbs in a small bowl. Coat the crumbs evenly by mixing.
Evenly distribute the breadcrumb mixture over the soup.
For more taste and color, you may top it up with a sprinkling of fresh parsley.
Fifth, Put the Casserole in the Oven
After the oven is warm, put the casserole in and bake for twenty to twenty-five minutes, or until the top is bubbling and golden.
Prior to serving, allow the dish to cool for five minutes.
Advice on Achieving Your Goals
For optimal taste and texture, use broccoli and kale that are fresh from the garden. You may use frozen veggies as long as you defrost and drain them well before using them.
To make it your own, you may add cooked chicken, bacon, or mushrooms for more flavor and protein.
If you’d like a different kind of cheese, you may replace the mozzarella with cheddar or Gruyère.
Preservation and Heating
You may keep this dish in the fridge for no more than three days. Warm through by heating in the microwave one serving at a time or baking the whole dish at 350°F, or 175°C. To extend the storage duration, you may freeze the casserole without baking it for up to one month. To bake it straight from frozen, just add an additional ten to fifteen minutes to the cooking time.
Enjoy.