I'm not hosting Thanksgiving dinner this year, and I'm kind of disappointed to not be happily buzzing away in my kitchen come T-day. But I will be sharing a few inspired dishes. So come back tomorrow and look for coconut cream pies, a polenta recipe and a post-Thanksgiving left-over manifesto.
This broccoli casserole was today's big hit, and I love the idea of bringing to dinner, replacing that tired, old green bean casserole that is so traditional. The sauce came out perfect, without any grainy-ness and is actually less cheese than you think, with a few hidden ingredients that both jazz it up and cut down the calories at the same time.
2 lbs of broccoli florets (about 7-8 cups) steamed until bright green, but still crispy
1/3 cup flour
1/2 tsp cumin
salt to taste
1/2 tsp prepared yellow mustard
1.5 cups flavor-free nondairy milk
1 cup low-sodium vegetable broth
1 cup low fat shredded cheddar cheese
1/2 cup Parmesan cheese
pepper to taste
10 or so crushed vegetable crackers
Preheat oven to 400 degrees.
In a saucepan, combine flour, cumin, broth and milk over medium-low heat, stirring constantly until thickened.
Remove from heat and stir in cheeses, salt, pepper and mustard. Add broccoli, coating evenly.
Pour into casserole dish, top with a bit more parmesan and cheddar if desired, as well as the crushed crackers. Bake about 10-15 minutes, or until brown and bubbly. Cool 5 minutes before serving.