4 oz (1 stick) unsalted butter, melted, plus more for greasing
3 cups fresh corn kernels
2 eggs
1 c sour cream
9 oz Monterrey Jack or pepper jack cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 oz) can whole green chiles, drained, patted dry, and cut into 1/2 inch pieces
1/2 tsp salt
1/2 cup grated Parmesan
Preheat oven to 350
butter a 2 quart rectangular casserole dish
1. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs
2. In a large bowl, combine all remaining ingredients, except Parmesan. Add pureed corn and mix well. Pour into casserole dish. sprinkle with Parmesan. Bake 30 min, until puffed and golden.
Note: if the top isn't browned but the casserole looks set, put it under a broiler for a couple of minutes until golden spots appear but watch it doesn't burn.
Sunday, January 8, 2012
Vera's BROCCOLI PARMESAN CASSEROLE
Serves 8
Weight Watchers 3 points per serving
NetCarb 18 per serving
BROCCOLI
Salted water to cover
2 pounds fresh broccoli
SAUCE
1/3 cup flour
1/4 teaspoon table salt
1/4 teaspoon dry mustard powder
1 1/2 cups skim milk (I was out of milk, too, so watered down some half & half)
1 cup fat-free chicken broth (I used a bouillion cube)
1 cup grated cheese (I used provolone, the recipe called for reduced-fat extra sharp cheddar)
6 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
[Diced pimento - for color, I skipped this]
TOPPING
1 cup bread crumbs (I used panko, the recipe called for 12 ground garlic melba toasts)
2 tablespoons grated Parmesan
Cooking spray
Preheat oven to 400F (to save oven time, do this about the time the broccoli's done).
BROCCOLI Bring the salted water to a boil in a large covered pot. While the water heats, trim the broccoli. (Use a vegetable peeler to pare away as much thick skin as can be reached on the trunks. Chop the trunks into bite-size pieces and set aside. Cut the florets into bite-size pieces and separately set aside. Why separately? Because they need different cooking times.) Drop the trunks into the water and let cook til soft about 7 minutes. Remove from the water with a slotted spoon and drain in a colander. Drop florets into the water and cook for about 4 minutes, until cooked but still bright green. Drain in a colander.
SAUCE In a medium saucepan on MEDIUM, stir together the flour, salt and mustard. A tablespoon at a time to start, stir in the milk and chicken broth, incorporating each new addition before adding more. Let cook until thickened, about 10 minutes, stirring often. Stir in 1 cup of the grated cheese, Parmesan and pepper. Gently combine the broccoli and sauce (use the pan the broccoli cooked in). Transfer to a well-greased baking pan.
TOPPING Mix the bread crumbs and Parmesan and sprinkle over top. Spray the top with cooking spray. Bake for 15 - 20 minutes. Let rest for 5 minutes before serving.
Weight Watchers 3 points per serving
NetCarb 18 per serving
BROCCOLI
Salted water to cover
2 pounds fresh broccoli
SAUCE
1/3 cup flour
1/4 teaspoon table salt
1/4 teaspoon dry mustard powder
1 1/2 cups skim milk (I was out of milk, too, so watered down some half & half)
1 cup fat-free chicken broth (I used a bouillion cube)
1 cup grated cheese (I used provolone, the recipe called for reduced-fat extra sharp cheddar)
6 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
[Diced pimento - for color, I skipped this]
TOPPING
1 cup bread crumbs (I used panko, the recipe called for 12 ground garlic melba toasts)
2 tablespoons grated Parmesan
Cooking spray
Preheat oven to 400F (to save oven time, do this about the time the broccoli's done).
BROCCOLI Bring the salted water to a boil in a large covered pot. While the water heats, trim the broccoli. (Use a vegetable peeler to pare away as much thick skin as can be reached on the trunks. Chop the trunks into bite-size pieces and set aside. Cut the florets into bite-size pieces and separately set aside. Why separately? Because they need different cooking times.) Drop the trunks into the water and let cook til soft about 7 minutes. Remove from the water with a slotted spoon and drain in a colander. Drop florets into the water and cook for about 4 minutes, until cooked but still bright green. Drain in a colander.
SAUCE In a medium saucepan on MEDIUM, stir together the flour, salt and mustard. A tablespoon at a time to start, stir in the milk and chicken broth, incorporating each new addition before adding more. Let cook until thickened, about 10 minutes, stirring often. Stir in 1 cup of the grated cheese, Parmesan and pepper. Gently combine the broccoli and sauce (use the pan the broccoli cooked in). Transfer to a well-greased baking pan.
TOPPING Mix the bread crumbs and Parmesan and sprinkle over top. Spray the top with cooking spray. Bake for 15 - 20 minutes. Let rest for 5 minutes before serving.
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