HP - Broccoli Cheese Casserole
Servings: 4
Calories: 607kcal
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Ingredients
- 8 medium (700 g) potatoes (1.5 lbs = 700g)
- 1 red bell pepper
- 3.5 cups (300 g) broccoli florets (11 oz = 300g, frozen also works)
- 1 tbsp olive oil
For the sauce
- 1 cup (200 g) low fat cream cheese (1 cup = 200g)(or use regular)
- 1 cup (240 ml) vegetable broth
- 2 tsp thyme, dried
- 1 cup (110 g) cheddar cheese (grated) (mature when available)
- 4 tbsp nutritional yeast
- Salt to taste
- Black pepper to taste
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 creme fraiche, vegetable broth, thyme and half the cheddar to the form and mix well.
- 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: 607kcal | Carbohydrates: 89g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 686mg | Potassium: 2355mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1242IU | Vitamin C: 151mg | Calcium: 384mg | Iron: 5mg