I have been looking over my old posts to see what I have posted and what I still need to get up. I realize that I haven’t made as many recipe blogs as I had originally intended when I started this blog. I am going back to my roots, looking in the pantry, fridge, and freezer and pulling something together.
Having said all that tonight was Girl Scout night, not to mention I am still trying to recover from my trip to WV, the whole UN-decorating (is that a word? well it is in my vocab), plus the mountain of laundry that I sorta made a dent in. Where was I???? Oh yeah, so this evening I wanted a fairly easy, quick supper. My local grocery store had those pre-packaged meats on sale and I decided that was what was for dinner along with cut veggies (always a good choice in this house), and a broccoli dish.
See I had this broccoli head and a half in the fridge that I knew would be sour tasting raw, so I looked and came up with this recipe.
Ingredients
- about 2 cups of broccoli florets (fresh/raw)
- 2 cups of shredded cheddar (separate)
- 1 Tbsp arrow root powder (you can totally use plain flour here or corn starch would work but mix in with milk first or it will be lumpy)
- 3 Tbsp Butter (separate out 1 Tbsp)
- S&P to taste
- 1 cup corn flakes
- 1/2 cup half and half
Preheat oven to 350 degrees. Grease a casserole dish well with spray or butter.
In sauce pan, add broccoli florets and 3/4 cup water, bring to boil, cover and let steam 5 minutes. Then drain broccoli and water from pot.
In same pot melt 2 Tbsp butter, add in 1 Tbsp arrow root powder (I am trying to go wheat free and I read that arrowroot powder would act like flour in gravy, making it thick so I thought I would try it and guess what IT WORKED).
Mix well, add in cheese, S&P, and half and half (You could use milk I had half and half that needed to be used up so…). Mix well till cheese is melted.
Add broccoli to casserole dish, pour cheese mixture over broccoli.
Top with 1/2 cup of corn flakes (yeah I know goes against the whole wheat free thing, but they needed to be used), then sprinkle on cheese (I had to use half cup of swiss because I ran out of cheddar and had that block still in fridge).
Finally top with remaining 1/2 cup of corn flakes and dot this with small pat of butter broken up.
Bake 15-20 minutes till bubbly and warmed through.
I thought later I should have added in the leftover sauteed mushrooms and onions from supper lat night. Or I could have added in the steak and made it a one pot wonder. I think next time I will add in a little heat from some cayenne pepper.
Enjoy!
whatsinurpantry 