Mushroom and Broccoli Corn Casserole

One of the things I had forgotten thanks to my “daily kitchen rut” was the pots and pans. They’re versatile, fun, hassle-free, well almost. And the best part is that you can even just put a few slices of bread in the toaster, serve them with the pan. “Here is! It becomes a meal! I slowly rediscover the joys that only casseroles can bring (especially after a 2 hour drive back home)

  • 1 cup mushrooms, sliced and sautéed in 1 tablespoon of olive oil
  • 1/2 cup steamed broccoli florets
  • 1/4 cup sweet corn, steamed
  • 1 tablespoon of butter / olive oil
  • 1 tablespoon of flour
  • 1 cup of milk
  • 1/2 teaspoon of parsley
  • 1/2 teaspoon of basil
  • 1 teaspoon of chili flakes
  • 1/2 teaspoon garlic paste
  • Salt and pepper to taste
  • 1 slice of low-fat cheese (optional)
  • 1 teaspoon of butter to grease the baking dish
  • 3 tablespoons of breadcrumbs

Heat the butter in a saucepan. Add the garlic paste, parsley, basil and pepper flakes and sauté for a further minute. Add the flour and brown without browning the flour. Add the milk and boil the mixture, stirring constantly. If you are adding cheese, add it at this point and mix the sauce well. As the sauce thickens, add salt and pepper. Stir in the sautéed mushrooms, broccoli and corn.

Grease a baking dish with the teaspoon of butter. Pour the white sauce – mixture of vegetables. Sprinkle breadcrumbs over the mixture and bake in a hot oven (400F) for 10 minutes. Serve hot with garlic bread or garlic toast.

CHICKEN AND MUSHROOM LASAGNA