Ingredients with Measurements:
- 1 lb. Myzithra cheese, grated
- 1 lb. broccoli florets
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. nutmeg
- Salt and pepper, to taste
- 1 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3-4 minutes or until tender. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes or until lightly browned.
4. Gradually whisk in milk, garlic powder, onion powder, nutmeg, salt, and pepper. Cook for 5-7 minutes or until thickened, stirring constantly.
5. Add grated Myzithra cheese to the skillet and stir until melted and smooth.
6. Add cooked broccoli to the skillet and stir until well combined.
7. Pour the mixture into a 9x13 inch baking dish and sprinkle breadcrumbs on top.
8. Cover with aluminum foil and bake for 20-25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and crispy.
10. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 460
Fat: 31g
Carbohydrates: 24g
Protein: 21g
Sodium: 540mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Myzithra cheese can be substituted with Parmesan cheese or Romano cheese.
- Broccoli can be substituted with cauliflower or asparagus.
- Whole milk can be substituted with low-fat milk or almond milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked chicken or ham for a meatier version.
- Add sliced mushrooms or diced onions for extra flavor.
- Use different types of cheese, such as cheddar or mozzarella, for a different taste.
Tips and tricks:
- Make sure to cook the broccoli until tender but not mushy.
- Grate the Myzithra cheese finely for a smoother texture.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the casserole cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Lemon wedges
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted carrots
- Green beans
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the breadcrumbs are not crispy enough, broil the casserole for a few minutes.
Food safety advice:
- Make sure to cook the casserole until it reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Myzithra cheese is a Greek cheese made from sheep's milk or a combination of sheep's and goat's milk. It is commonly used in Greek cuisine, especially in salads and pasta dishes.
Flavor profiles:
- The Myzithra cheese adds a salty and nutty flavor to the casserole, while the broccoli adds a fresh and slightly bitter taste.
Serving suggestions:
- Serve the casserole as a main dish for dinner or as a side dish for a potluck or holiday gathering.
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Region: Greek