It is beginning to become clear to me that we have been eating too much cheese lately. Still, I regret nothing!
Well, a little bit. But it’s hard to regret something as tasty and satisfying as this. It was also quick and easy to make, and pretty much a full meal in itself. We had it with just one of the last tomatoes from the garden and that was lovely. Also, for those who take note of such things, this is another entry into the list of things to do with stale bread.
2 hours – 1 hour prep time
1 bunch broccoli (2 or 3 heads)
1 large carrot
1 medium onion
125 grams (1/4 pound) button mushrooms
1/2 teaspoon salt
freshly ground black pepper to taste
1/4 cup unsalted butter
1/4 cup flour
1 tablespoon Dijon mustard
2 cups 5% or 10% cream
3 large eggs
225 grams (1/2 pound) old Cheddar cheese
350 grams (12 ounces) stale, light bread
1/2 cup grated Parmesan cheese
Wash the broccoli, and cut the stems from the florets. Peel and grate the stems, and put them in a mixing bowl. Finely chop the florets and put them aside elsewhere.
Peel and grate the carrot. Peel and chop the onion. Add them to the grated broccoli stems. Clean and dice the mushrooms.
Heat the butter in a large skillet over medium-high heat until melted. Add the broccoli stems, carrot, and onion. Cook, stirring occasionally, until slightly softened. Add the mushrooms and mix in well. Continue cooking and stirring until the vegetables are softened and reduced in volume. Season with the salt and pepper.
Mix in the flour and the mustard, until the flour is absorbed. Slowly mix in the cream, stirring constantly, until the mixture is smooth. Continue cooking and stirring until it thickens; about 5 minutes. Transfer the mixture back to the mixing bowl.
Put the skillet back on the stove and add the broccoli florets and about a cup of water. Cook, stirring occasionally, until the broccoli is tender but still bright green; about 5 minutes. The water should be evaporated by that point.
Beat the eggs into the mixture in the bowl. Mix in the (drained if necessary) broccoli florets.
Preheat the oven to 350°F. Grease a 9″ x 13″ shallow baking (lasagne) pan. Cut the bread into dice and put it in the baking pan.
Grate the Cheddar cheese and fold about three-quarters of it into the contents of the mixing bowl. Pour it out over the bread cubes and mix gently. Spread it out evenly in the pan.
Sprinkle the remaining grated Cheddar and the Parmesan over the top of the casserole. Bake for 50 to 60 minutes until firm and golden brown. Let it rest for 10 minutes before serving.
Last year at this time I made Turkish Tray Kebab.