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| Broccoli Rabe Casserole |
This is a North-American Holiday; one that rings true to family, friends, good food, and shopping!
Tradition doesn't have to mean "stuck in a rut." So often we make the same Thanksgiving dinner over and over again. This week, I am mixing it up; From the seasoning on the turkey to the sides.
Green Bean Casserole is traditional. Do not get me wrong. I am not a food snob, as you know. I LOVE the traditional green bean casserole. In fact, as a kid who actually ate ALL of her veggies, I would gobble up two or three servings.
Have you ever thought about making Broccoli Rabe Casserole?
Fresh rapini, sauteed in olive oil with nutmeg, baked in a quick cooking casserole with cheese and milk and crispy French Fried onions. Yum!
Here is tonight's Thanksgiving makeover recipe. It is something a little different, and perhaps, this dish will become your new holiday tradition.
4 Servings
1 ounce EVOO
1 bunch Broccoli Rabe, chopped and steamed
1/4 teaspoon Freshly Ground Nutmeg
2 tablespoons Butter
5 ounces (1/2 can) Cream of Mushroom Soup
1/8 cup 2 Milk
2 tablespoons Grated Parmesan Cheese
1/2 cup Crispy Fried Onions, divided
Freshly ground Black Pepper, to taste
Other: Butter flavored Cooking Spray
Preheat oven to 350 degrees.
Saute broccoli rabe in olive oil for five minutes until wilted. Dust with Nutmeg. Add butter and let melt.
Turn mixture into coated baking pan. Stir in soup, milk, cheese and half of the onions. Bake for ten minutes.
Add rest of onions and pepper.
Increase heat to broil
Broil for five minutes until onions are crispy.
1 comment:
Have a wonderful Thanksgiving!
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