Broccoli Cheese Casserole
Servings: 4
Calories: 455kcal
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Ingredients
- 1.75 lbs (800 g) potatoes
- 1 red bell pepper
- 16 oz (450 g) broccoli florets (frozen also works)
- 1 tbsp olive oil
For the sauce
- 7 oz (200 g) low fat cottage cheese
- 1 cup (250 ml) vegetable broth
- 4 tbsp nutritional yeast
- 2 tsp thyme, dried
- 6 oz (170 g) cheddar cheese (grated) (mature when available)
- Salt and pepper to taste
Optional
- 1 tbsp mustard
Instructions
- Grab a casserole form. Set the oven to 390°F/200°C.
- Peel the potatoes, if they are already a little older. If they’re fine, wash them and cut them into dice-sized cubes.
- Cut the bell pepper into similar sized cubes.
- Cut the broccoli into bite-sized florets.
- Put all veg into the casserole form. Add olive oil, salt and give it a good toss.
- Now add the cottage cheese, vegetable broth, thyme and half the cheddar to the form and mix well. If using nutritional yeast and mustard, add that now too.
- Off it goes into the oven for at least 45 minutes. Depending on the potatoes it can take longer.
- Roughly, after 35 minutes add the rest of the cheese. Can be turned down to 180/360 if broccoli is burning.
- Pierce a potato cube with a fork to see if it is tender. If yes, the casserole is ready.
- Finish off with a few cracks of pepper. Enjoy!
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Nutrition
Calories: 455kcal | Carbohydrates: 49g | Protein: 27g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 805mg | Potassium: 1429mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1312IU | Vitamin C: 141mg | Calcium: 420mg | Iron: 4mg