Wednesday, November 27, 2013

Broccoli Cheese-y Casserole #recipe for Thanksgiving


From Daryl aka Avery

IT'S THANKSGIVING WEEK on Mystery Lovers Kitchen.

I'm so thankful for all of you, our MLK foodie fans, that I'm offering a giveaway below! Check it out.

Also, I am so thankful for all my buddies on Mystery Lovers Kitchen! We have been so blessed over the years with good companionship.


I don't know if you have purchased everything from the store or whether you have a set menu and don't intend to vary from it, but if you haven't and you don't, think about the casserole. If you have (and do), then consider it for Christmas.

Granted, it's not pretty.  LOL Is there any way to make a pretty casserole?? I mean, c'mon. Stuff clings to the sides. But isn't that the fun? It sure is for the person who's cleaning up. Sometimes the remains are the best parts of a casserole. Get a spoon. Lick. Yep. Gooey, cheese-y fun! And when you put a casserole portion on a plate, it oozes out on all sides. Only in cooking magazines and cookbooks do you see a "perfect" picture. Don't despair. Pretty doesn't matter. Taste does. And this is tasty!

In fact, this is one of my new favorite dishes that I'll make throughout the year. I adore Gouda cheese. I hope you do, too. For those who can't get Gouda, I'll bet you could use Monterey Jack cheese in its place. In fact, I'm going to test that and report back.

May this Thanksgiving bring you good times with family or friends or, if you're on your own, a wonderful private time with a good book or a good movie!


Broccoli Cheese Casserole

Ingredients:

(serves 6)

1 pound broccoli
2 cups sweet onions, sliced
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons cornstarch or potato flour
1/2 teaspoon salt
dash of pepper
1/2 cup half and half
1/2 cup milk
3-5 tablespoons cream cheese
1/2 cup Gouda cheese (shredded)
2 more tablespoons butter

3/4 cup dry gluten-free rice cereal, crushed

Directions:

In a large saucepan, bring 6 cups of water to boil. Add chopped broccoli and sliced onions. Cook 3 minutes. Drain and set aside.





In another large saucepan, melt 2 tablespoons butter, stir in cornstarch (or potato flour), minced garlic, salt, and a dash of pepper.

Add half and half and milk; cook and stir until thickened and bubbly.



Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions. (I skipped this step and combined the two right in the casserole dish.)



Put in 2-1/2 quart casserole dish. Top with Gouda cheese.



Melt remaining 2 tablespoons butter and toss with rice cereal crumbs. Sprinkle over casserole.

Bake at 350°F for 25-30 minutes.


So...what are you thankful for?

Giveaway: IF YOU POST THIS ON FACEBOOK, TWEET IT, or PIN IT ON YOUR PINTEREST PAGE, and let me know in a comment HERE, you'll be entered to win your choice of either a Cheese Shop Mystery (4 choices) or A Cookbook Nook Mystery (1 choice, Final Sentence). I'll announce the winner next Wednesday. Remember to add your email in your comment, or send me your email to avery at averyaames dot com. Good luck!

LAST BUT NOT LEAST, Krista Davis, Lucy Burdette, Julie Hyzy and I are having a contest on Facebook. It's fun with lots of ways to win. We're giving away a fabulous gift basket from Salt & Pepper books (you know, the store that inspired the Cookbook Nook mysteries) as well as our books. And we might even sweeten the deal in weeks to come. Runs to the middle of December. So check it out. Click on the picture for the link!



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Next up: 
Days of Wine and Roquefort Feb 2014, preorder here
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