Maybe Sandra Lee Has a Point
It was one of those weekends where I somehow managed to spend more money in two and a half days than I had all week. Sunday night must be a make-at-home meal.
Of course I refused to leave the apartment for additional ingredients so I performed a mental scan of the kitchen. Two things popped out: broccoli and cheddar cheese. I really didn’t feel like messing with a broccoli and cheese soup. Not that it’d be particularly hard, but I had a feeling I would be scouring the internet for recipes and then melding 20 different variations into one fat crock of soup that would take me two hours to make.
Instead, I decided to chop up a bunch of random vegetables, some summer veggies that were a day away from the trash and some winter veggies that could hold up in the fridge for another week. I’m not sure what defines a casserole.
Actually, can something be a casserole without the help of a Campbell’s soup product?
Summer Meets Winter Vegetable Casserole
Using a slicer, I cut two different types of potatoes (red and fingerling) into thin rounds. On top of that I layered broccoli, leaving the longs stems intact, red pepper and zucchini. I dotted the layers with Greek yogurt, ricotta and cheddar cheese, saving a majority of the cheddar for the top.
This was in a 375ish over for about 1 hour and 15 minutes. Man I wish I boiled the potatoes ahead of time. And man did I wish I had triple the amount of cheddar.
Now, I can’t believe I’m going to say this, but this was missing a bit of creaminess. Maybe I should have made a roux. Or, fine, I’ll just say it, maybe it could have used some cream of mushroom soup.
But the next day, all it needed was a topping of 2 scrambled eggs.