Tuesday, April 12, 2011

Broccoli Casserole

This casserole is a very good way to get kids to eat vegetables. It is delicious and healthy - especially if you use low fat cheese and sour cream like I do. I also make it using a mixture of yellow squash and zucchini when they are in season. A wonderful dish to bring to a pot luck. Your vegetarian friends will approve too. Enjoy!

Broccoli Casserole

1 package fresh or frozen broccoli florets - about 5-6 cups
1 small onion, chopped - about 2/3 cup
1 garlic clove, minced
1/4 cup finely chopped red bell bepper
1/2 cup sour cream
1 cup shredded cheddar/monterey jack cheese combo
1 tsp dried parsley
1 tsp Montreal Seasoning (see recipe below)
1/2 tsp or more of salt (taste)
1/4 tsp freshly ground pepper
Pinch of red pepper flakes
Butter to butter the casserole pan - about 1 Tbsp

Topping: 2/3 cup unseasoned bread crumbs
1/2 crush pecans
2-3 tbsp butter melted

Over medium heat saute onion and red pepper until soft. Add garlic and saute a minute. Add broccoli and cook, stirring for a few moments. Add red pepper flakes and 1/2 tsp Montreal Seasoning and salt and pepper. Mix and cover pan and let cook until broccoli is tender, but not mushy and discolored - about 5-6 minutes. Pour into a buttered casserole pan. Add the sour cream, remaining Montreal Seasoning and cheese. Mix well. Check seasoning and add more salt or pepper if needed. Set aside.
Mix together butter, pecans and bread crumbs in a separate bowl until well mixed. Sprinkle over casserole. Bake casserole until bubbly and cheese has melted, at 425 for about 10-15 minutes. Watch carefully so the pecans don't burn.