Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of milk
- 2 cups of grated Prästost cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, or until tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until softened.
4. Add the flour to the skillet and whisk until smooth. Cook for 1-2 minutes, or until the mixture turns golden brown.
5. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the mixture thickens.
6. Add the grated Prästost cheese, salt, black pepper, and nutmeg to the skillet. Stir until the cheese is melted and the mixture is smooth.
7. Add the cooked broccoli to the skillet and stir to combine.
8. Transfer the mixture to a 9x13 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
9. Bake for 20-25 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 570mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 8g
Protein: 15g
Substitutions for ingredients:
- Broccoli: You can use cauliflower or Brussels sprouts instead of broccoli.
- Prästost cheese: You can use any other semi-hard cheese, such as cheddar or Gouda.
Variations:
- Meaty version: Add cooked bacon or ham to the casserole for a heartier dish.
- Vegetarian version: Omit the meat and add more vegetables, such as mushrooms or bell peppers.
- Gluten-free version: Use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend.
Tips and tricks:
- To save time, you can use frozen broccoli florets instead of fresh.
- Make sure to whisk the milk mixture constantly to prevent lumps from forming.
- You can prepare the casserole in advance and refrigerate it until ready to bake.
Storage instructions:
Store the leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the casserole hot from the oven, garnished with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Mashed potatoes
- Rice pilaf
- Quinoa salad
Troubleshooting advice:
- If the casserole is too dry, add more milk to the cheese sauce.
- If the breadcrumbs are not golden brown, broil the casserole for 1-2 minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the broccoli until tender to avoid any potential foodborne illness.
- Store the leftover casserole in the refrigerator within 2 hours of cooking.
Food history:
Prästost is a Swedish cheese that is made from cow's milk. It has a mild and nutty flavor and is often used in traditional Swedish dishes, such as this casserole.
Flavor profiles:
Creamy, cheesy, nutty, and slightly sweet.
Serving suggestions:
Serve the casserole as a main dish for lunch or dinner.
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