You don't need many ingredients for a delicious, healthy casserole, and yet a wholesome meal with plenty of vitamins and fiber can be conjured up in no time.
Tip: This casserole can of course also be enjoyed as a purely vegetarian dish. Simply omit the ham or replace it with tofu. Photo by Janine, meinhaushalt.at/guterezepte
Photo by Janine, meinhaushalt.at
Also read: Recipe for spaghetti with broccoli, shrimp, and cheese sauce
First prepare the broccoli: generously remove the stalk and stems, pick off the broccoli florets, rinse under running water and place in a sufficiently large pot.
The potatoes are also peeled and washed, then sliced and added to the broccoli in the pot.
Now fill the vegetables with water, add a pinch of salt and parboil for about 15 minutes.
In the meantime, prepare a béchamel sauce.
For this, melt the butter in a sufficiently large saucepan, add the flour and stir vigorously.
Be careful to avoid lumps.
Briefly remove the pot from the heat, continue stirring and gradually add the stock until a smooth, creamy sauce forms.
Now return the saucepan to the hot stovetop, bring the béchamel sauce to a boil, then set aside.
A baking dish is greased in the next step.
Drain the par-cooked vegetables and spread the broccoli and potatoes in the baking dish.
Meanwhile, sprinkle the diced cooked ham over the vegetables, pour the sauce over the vegetables and ham, and garnish with grated cheese to taste.
In the preheated oven at 180° Celsius (top and bottom heat), bake the broccoli casserole for about 20 minutes until done.
Serve immediately afterwards.
This casserole can of course also be enjoyed as a fully vegetarian dish. Simply omit the cooked ham or replace it with tofu for this.
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