Monday, October 12, 2015

Bella Casseroli

So, this weekend I was hit with the cooking bug. The past few weeks have been so crazy busy that dinners have been haphazardly thrown together meals that I could get on the table in 30 minutes while still providing some basic nutritional needs. Sunday came around and I just wanted to have a nice traditional Sunday dinner at the table, once a regular occurrence at my house but not so much lately. I knew that I wanted a roast. I originally thought prime rib but forgot to set it out to thaw the night before so instead I opted for a much smaller eye round roast. To go with it we had mashed cauliflower, roasted potatoes (for hubs), and for the veggies I came up with this casserole to use up what was left from my CSA share. Now, I see a LOT of food blogs condemn the use of canned soups or other pre-made ingredients in recipes. To them I say, UP YOURS! Not all of us have the time, energy or desire to cook every fucking thing from scratch. Yes, it IS always better when it's homemade but it is NOT always convenient or economical, especially for people who are working very hard to make a living while simultaneously balancing work with family and personal lives.  I enjoy making things from scratch but certainly am not above using canned soups, broths or even an occasional jar of prepared spaghetti sauce if that is all that time and energy permits and that's perfectly OK! So go ahead and use those cans if you need/want to. Unless the man has holes in his hands, it ain't his place to judge!

Cheesy Fall Veggie Casserole
1 large head fresh broccoli, trimmed, peeled (stalks) and chopped
1 large handful fresh spinach, rinsed and rough chopped
1 leek sliced
1 can cheddar cheese soup
1 can cream of broccoli soup
3/4 cup half and half or milk
1 sleeve Ritz crackers, crushed
1 cup shredded cheddar cheese, divided

Preheat over to 350F

In a large bowl mix broccoli, spinach, leeks, soups, half and half, crackers and 1/2 Cup cheddar cheese until combined. Place in an ungreased casserole dish and bake for 45 minutes. Remove from oven and top with remaining cheddar cheese. return to oven and bake another 15 minutes until cooked through and cheese is melted and bubbly.

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