You can also add other vegetables to the casserole, such as bell peppers, zucchini, or mushrooms. The possibilities are practically endless, depending on what you have in the fridge.
FAQ:
1. Can I use frozen broccoli?
Yes, frozen broccoli will also work well in this casserole. Be sure to thaw it first and drain it well to prevent the casserole from becoming too watery.
2. Which tomatoes are best for this recipe?
It’s best to use tomatoes that will break down easily and create a sauce, such as cherry tomatoes, Roma tomatoes, or cherry tomatoes. You can also use canned tomatoes.
3. Can I prepare the casserole ahead of time?
Yes, you can prepare the casserole right up to the point of baking and store it in the refrigerator for up to 24 hours. Before baking, simply remove it, sprinkle with cheese, and place in the oven.
4. What spices go well with this casserole?
Besides oregano, herbs like thyme, rosemary, and basil also work well. You can also add a pinch of chili pepper if you like spicy food.
This broccoli and tomato casserole in a creamy sauce is a delicious and healthy dish you can prepare every day or for a special occasion. Easy to prepare, full of flavor and wholesome ingredients, it’s sure to become one of your favorite dishes.
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To prepare the broccoli:
Cut the broccoli into florets and blanch them in boiling water for about 3-4 minutes, until slightly tender but still crunchy. Then drain and rinse with cold water to stop the cooking process.
Sauté the vegetables:
Heat a little olive oil in a pan. Finely chop the onion and garlic, and dice the tomatoes. In the heated pan, sauté the onion for about 2-3 minutes, until translucent, then add the garlic. After a minute, add the tomatoes, salt, pepper, and oregano, if using. Cook for about 5-7 minutes, until the tomatoes begin to break down and form a thick sauce.
To prepare the sauce:
In a separate pot, melt the butter, add the flour, and stir. Cook briefly to remove the raw flour flavor. Then gradually add the cream, stirring constantly, until the sauce thickens. Season with salt and pepper to taste.
Combine ingredients:
In a large bowl, combine the broccoli, tomatoes, and onion. Transfer everything to an ovenproof dish. Pour in the prepared creamy sauce and top with grated cheese.
Casserole:
Place the casserole in a preheated oven (180°C) for about 20-25 minutes, until the cheese melts and the casserole is lightly browned.
Serving and storage tips:
Serving:
This casserole tastes great served hot as a main course. You can serve it with your favorite bread or salad. For added flavor, sprinkle it with freshly chopped basil or parsley.
Storage:
If you have leftover casserole, store it in an airtight container in the refrigerator for 2-3 days. You can also freeze it and reheat it in the oven.
Variants:
With meat:
If you want to add protein to your casserole, you can add diced chicken or ground meat (e.g., beef or poultry). Fry it in advance with spices and add it to the casserole before baking.
Vegan version:
For a vegan version, use plant-based cream (e.g., soy or oat) and replace the cheese with a vegan alternative. You can also omit the butter and use olive oil instead.
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