Certain recipes always remind us of particular people. This casserole will always be my grandmother’s. It is a variation on a veggie pie she made once, and as she’s gotten older, we have taken over preparing it for her on all our visits. It’s a flexible recipe – sometimes we use the Daiya, sometimes we don’t. Sometimes there are more or less carrots or peppers or – well, you get the idea. Being a casserole the recipe will forgive amounts being slightly varied. Just be sure everything is cooked through on the stovetop, as the oven step is really just for browning the top.
Nan’s Broccoli Casserole
1 medium yellow onion, chopped
2-4 cloves garlic, chopped
1 Tbl. olive oil
1 cup broccoli, chopped
1 cup celery, chopped
1 cup mushrooms, sliced (we like baby bellas in this)
1 cup carrots, shredded
1 green pepper, seeded and chopped
1 15-oz. can tomato sauce
1 Tbl. dried oregano
1 tsp. dried basil
1 cup cheddar Daiya (optional)
salt and pepper to taste
Tabasco sauce to serve
Preheat oven to 350.
Saute onions and garlic in oil until soft. Add broccoli, celery, mushrooms, carrots and green pepper. Cover and cook 10-15 minutes on medium heat until veggies reduce. Add water as needed to keep from sticking.
When veggies are soft, add dried herbs and tomato sauce and simmer another 5-10 minutes to combine flavors.
Pour into casserole dish and top with cheddar Daiya. Bake in oven, covered, for 10-15 minutes until Daiya is melty and top is lightly toasted.
Serve immediately while hot and gooey. Season to taste with Tabasco sauce and more oregano or basil.
Chef’s note: Sometimes, we add a handful (about 1/2 cup) dried breadcrumbs in with the Daiya topping or instead of the Daiya, just to mix it up. The breadcrumbs add a fun crunch. This recipe can also be made in a pre-baked whole wheat pie shell instead of as a casserole for an equally awesome supper.
