Ingredients with Measurements:
- 1 pound fresh fern, trimmed and chopped
- 1 pound broccoli florets
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling vegetables
- Saucepan for making cheese sauce
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the fern and broccoli and cook for 5 minutes. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened.
4. Add the flour, salt, and black pepper to the saucepan and whisk until smooth.
5. Gradually add the milk, whisking constantly, until the mixture thickens.
6. Stir in the shredded cheddar cheese until melted and smooth.
7. In a 9x13 inch baking dish, layer the cooked fern and broccoli.
8. Pour the cheese sauce over the vegetables and spread evenly.
9. Sprinkle breadcrumbs over the top of the casserole.
10. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 258
Fat: 17g
Carbohydrates: 16g
Protein: 11g
Sodium: 618mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Frozen fern or broccoli can be used instead of fresh.
- Other types of cheese, such as Gouda or Swiss, can be used instead of cheddar.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add cooked chicken or ham to the casserole for a heartier meal.
- Use different vegetables, such as cauliflower or asparagus, instead of fern and broccoli.
- Add herbs, such as thyme or rosemary, to the cheese sauce for extra flavor.
Tips and tricks:
- Make sure to drain the vegetables well after boiling to prevent the casserole from becoming too watery.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the casserole cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the casserole for a pop of color.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Roasted sweet potatoes or garlic mashed potatoes would pair well with this casserole.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk until desired consistency is reached. If it is too thin, add more cheese or flour.
Food safety advice:
Make sure to cook the vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Casseroles have been a popular dish in American cuisine since the 1950s. They were often made with canned or frozen vegetables and canned soup, but have evolved to include fresh ingredients and homemade sauces.
Flavor profiles:
This casserole has a creamy and cheesy flavor with a slight bitterness from the fern.
Serving suggestions:
Serve hot with a side salad or crusty bread.
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