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)