The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
This is the recipe to make when you’re in charge of bringing a “hot vegetable dish” to a family gathering, the recipe for when you haven’t eaten anything green in over a week, and the recipe for when you don’t have time to whip up anything more for dinner. It’s incredibly versatile and has a bunch of variations. Add in cauliflower or chickpeas or different cheeses if you’d like. The options go on. But this is my favourite version of the broccoli casserole.
Ready in: 45 minutes
Serves: 6
Ingredients:
- 3 heads of broccoli, cut into florets
- 1 can of Campbell’s Cream of Broccoli & Cheese soup
- 1 cup aged white cheddar cheese, plus 1/4 cup for topping, shredded
- 1-2 tbsp yellow mustard
- 1-2 tbsp nutritional yeast* (optional, but great)
- 1/4 cup panko bread crumbs
*Also known as “nooch,” these yellow flakes are a form of inactive yeast and have a cheesy and nutty flavour.
Method:
- Preheat oven to 375 F.
- Toss broccoli, soup, 1 cup cheddar cheese, yellow mustard, and nutritional yeast in a large bowl. Make sure all florets are evenly coated.
- Pour broccoli mixture into an 8×8 inch pan. Top with panko and 1/4 cup cheddar cheese.
- Bake for 35 minutes. Let rest for 5-10 minutes before serving.
Image: Carissa Wiens/The Cascade
