ENCHANTED BROCCOLI CASSEROLE OR MEXIAN GREEN PEPPER CASSEROLE
Whole (broccoli, onion, garlic, spices, eggs)
Inexpensive (buy cheddar in bulk, and grate yourself)
Slow (sauté, bake)
Tasty (as long as you don’t smother with cheese)
The Mexican Green Pepper Casserole is one of my favorite Moosewood recipes – I’ve used my own wan green peppers, and it’s really not as flavorful. But with luscious ones, and in the one oval ceramic casserole dish I use for baking, it is divine. Still of the Moosewood era of loads of cream, cheese, and butter.
1 lb. broccoli – tops and stems, steam until firm. Rinse in cold water.
2 C noodles whole wheat and spinach, cook past ala dente (firm)
1 T butter
1 C chopped onion
1 Large clove crushed garlic
½ tsp. salt
½ tsp. Dill weed
Cayenne to taste
Sauté all of these together over medium heat stirring until the onions are translucent. Combine with noodles.
3 Large eggs beat together well
¼ minced fresh parsley
1 ½ packed cups of mild cheddar
Mix in the above and broccoli.
Combine everything in a casserole dish, sprinkle with juice from 1 lemon and 2 tablespoons melted butter. Cover gently with foil.
Bake 30 minutes. Serves 4.