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Garlic Swiss Casserole Crunch Topping

Garlic Swiss Casserole Crunch Topping


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  • Prep 5min
  • Total5min
  • Servings1

An easy casserole topping made from crushed cereal, garlic, and swiss cheese.MORE+LESS-

ByGirl Who Ate Everything

Updated December 30, 2014

Ingredients

2

cups Total™ cereal, slightly crushed

1

cup shredded Swiss cheese

1/2

teaspoon garlic powder

Steps

Hide Images

  • 1

    Slightly crush cereal either in a food processor or crushed by hand in a ziploc bag with a rolling pin.

  • 2

    Combine cereal, melted butter, cheese, and garlic powder in a medium bowl and mix until combined.

  • 3

    Sprinkle over a 9x13 casserole and bake according to casserole instructions.

Nutrition Information

No nutrition information available for this recipe


Recipe: Chicken Cordon Bleu Casserole

Light, creamy, with just the perfect amount of crunch, our Chicken Cordon Bleu Casserole is always a hit! Even the pickiest eaters will ask for seconds when you place this delicious casserole on the table. It also reheats well, making it perfect for dinner later this week or for the kids' lunch boxes. Enjoy the rich flavors, because one serving is less than 350 calories!

Looking for more healthy living ideas, workouts and recipes? Check us out on Pinterest!

(Photo: Skinny Mom / PopCulture.com)

Recipe: Chicken Cordon Bleu Casserole

Prep time: 20 minutes
Cook time: 35 minutes
Yield: 8 servings
Serving size: 1 cup

Ingredients

  • 1 lb cooked boneless, skinless chicken breast, shredded
  • 13 slices fat-free lean ham slices (about 10 oz)
  • 10 thinly sliced Swiss cheese
  • 4 Tbsp light butter
  • 4 Tbsp whole wheat flour
  • 3¼ cups skim milk
  • 2 Tbsp lemon juice
  • 1½ Tbsp Dijon mustard
  • ½ tsp paprika
  • ¼ tsp black pepper
  • ¼ cup light butter
  • 1½ cup Panko breadcrumbs
  • 1½ tsp garlic powder
  • 1½ tsp fresh parsley, minced
  • ¼ tsp black pepper

Instructions

  1. Preheat oven to 350ºF. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
  2. Line the bottom of the baking dish with shredded chicken. Next, layer ham slices. Lay the Swiss cheese on top of the ham.
  3. For the sauce: Over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk &mdash stir until sauce thickens, about 10 minutes, whisk continuously.
  4. Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to sauce pan, whisking as you pour.
  5. Add lemon juice, Dijon mustard, paprika and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.
  6. For the topping: In a small sauce pan, melt the butter and stir in Panko breadcrumbs, garlic, parsley and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.

Nutrition Information
Per Serving: 1 cup
Calories: 323
Calories from fat: 84
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 707mg
Carbohydrates: 19g
Fiber: 0g
Sugar 0g
Protein: 33g
WWP+: 9
SmartPoints: 8


Mashed Potato Casserole

The next time you&rsquore tasked with bringing potatoes to the potluck, surprise everyone with this comforting Mashed Potato Casserole. Made with Yukon Gold potatoes (our favorite for mashing) and tangy Swiss cheese, it&rsquos a tasty change of pace from plain mashed potatoes yet it will go with just about any main dish that&rsquos on the table. (Not a fan of Swiss cheese? Swap it out for the same amount of shredded Gruyere or sharp white Cheddar.) This casserole is extra rich and creamy thanks to the addition of cream cheese, sour cream, and half-and-half. A topping of toasted fresh breadcrumbs and crispy fried onions adds the right amount of crunch to balance out the smoothness underneath. If you&rsquore bringing this casserole to a gathering and want to make it in advance, the potatoes can be made up to two days ahead and stored in the refrigerator. When you&rsquore ready to serve the potatoes, remove the pan from the refrigerator while the oven preheats. Prepare the breadcrumb topping, then sprinkle it on top of the casserole and bake it in the oven as directed.


Best Cheesy Chicken Casserole

Learn how to make Cheesy Chicken Casserole. This is a chicken pasta casserole that’s easy to make and a total family favourite.

How To Make Creamy Chicken Casserole:

Start by preheating your oven to 400 degrees Fahrenheit and lightly grease a 9吉 pan.

This recipe calls for cooked, chopped chicken, so you can use leftover, bake some up, boil some up, or use a shredded rotisserie chicken, or you could even use canned chicken.

Next bring a large pot of water to a boil, then cook your egg noodles, 12 ounces, according to the package directions.

Meanwhile, in another saucepan get 1/4 cup of butter melting over medium heat. Then we’ll add in about a cup of diced white onion, so about half of an onion.

We’re gonna saute the onion until it’s tender which will be about 5 to 7 minutes.

Now, once the onions are soft we’ll sprinkle in 1/4 cup of all-purpose flour, and three cloves of minced garlic, and we’ll let this cook for about 90 seconds.

Then we’ll pour in two cups of chicken broth, 2 cups of milk, season with 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, and we’ll bring this to a simmer.

As it comes to a simmer the flour will cause the mixture to thicken up.

At this point, your pasta should be about done, so when it is, drain it and rinse it and set it aside.

After a minute or two of simmering, your sauce should start thickening up, and then you’ll add in 2 cups of frozen peas, 2 cups of shredded cheddar cheese, and about 2 cups of cooked chopped chicken.

Turn off the heat and we’ll stir this in.

There should be just enough residual heat to melt the cheese.

Once the cheese is melted in, we’re gonna grab our pasta, and we’ll pour that into our prepared 9吉 pan.

Then we’ll grab our sauce and pour that on top of the pasta.

Then we’ll give it a quick toss right in our 9吉 pan until all of the pasta is evenly coated.

Instead of peas, you could also use a bag of mixed frozen veggies, whatever your family likes.

Now, it wouldn’t be a good casserole without a delicious topping on top, so what you’re gonna do is grab a sleeve of Ritz crackers, and you want to crush those up inside the sleeve.

If it helps, you can also use a meat mallet or a rolling pin to crush it up nice and finely, then we’ll pour that into a bowl and crush up any remaining large chunks.

Then we’ll add in 1/4 cup of freshly grated Parmesan cheese, and toss this together real quick, and then add in about three teaspoons of olive oil and toss just until it’s slightly moistened.

Then we’ll sprinkle this mixture right on top of our pasta. You want to give it a nice even layer so you get that little bit of crunch right on top.

Then we’re gonna bake this in the 400-degree oven for 15 to 20 minutes until the crackers on top are lightly browned.

If you want to add a little pop of colour, you can garnish with some freshly chopped parsley, but other than that you are ready to eat.


Related Video

This was absolutely delicious. I followed SaintPaulPierre's recommendations and roasted most of the veggies (I also added cut-up portabella mushrooms for more texture) with the spices and a bit of olive oil in the oven at 400, and then sautéed the coleslaw with 3T rice wine vinegar and then added the kale until wilted. I love the extra flavor roasting gives the veggies, especially the onions. The topping was delicious and my family loved it.

Made as written. Delicious. Comes together quickly and makes a large quantity. Rave reviews from family and guests. To save time used pre-packaged shredded cabbage (coleslaw mix) along with matchstick carrots. Have made several times. Don't over drain the tofu - some moisture is needed in the topping.

After several attempts, I think I have finally reached perfection for this recipe. Used the entire 12 oz block of tofu in the topping because I had no use for leftovers. Doubled the garlic and used basil out of a tube. Shredded carrots in food processor. Substituted Bragg liquid aminos for soy sauce and doubled. Added 1T of Sriracha to vegetables (I will increase next time). Used veg broth instead of water, reduced quantity slightly. Filling, healthy, tasty. Next time, I will try smoked paprika. The olive oil is a predominant flavor in this dish, so use a good one.

I made this last night and it turned out really well. I had been dreading the chopping, so I chopped the carrots and cabbage the day before, covered it up and put it in the fridge without washing. This made the process go so much faster, as everything else is easier to cut up. I also ended up having a 50:50 topping to vegetable ration and mixed some cheddar cheese in, as I ran out of parmesan. I think having more topping made it taste less bland and added more texture to the dish, though it wasn't as crunchy as I was hoping. I'll definitely make this again, maybe adding chopped nuts to the topping to make it crunchier.

I would not make this again. cutting all the veggies took FOREVER and it had very little flavor. I following the other reviewers' suggestions and thought it was only so-so. My boyfriend gave it a 5/10 - first time in a year he disliked something I made. Steer clear of this recipe if you don't want to waste your time just to be disappointed.

I loved this and will definitely make it again. I used cauliflower instead of cabbage (personal preference) and omitted the oil in the topping (to save calories) and it was delicious. The veggies are soft but that was okay with me. I froze leftovers for my lunch and it was fine re-warmed.

This meal is perfect as a mid-winter comfort food. I sliced the carrots, the onion, two leeks and added six whole garlic cloves, mixed it all with olive oil, sea salt & the dried spice's then roasted at 400 deg. for 1/2 hr. While roasting I sautéed the cabbage with 3 tbls. of a nice vinegar adding water as needed, tossed in the kale and continued until soft. I mixed everything together in a casserole dish, topped it with the bread crumb mixture adding more course sea salt (minus the spices now) and baked. It turned out delicious! I did serve it with a small piece of poached salmon my wife likes a little meat&Delicious.

First let me say I liked the taste and look of this recipe and now the big BUT it was a lot of chop-chop. The one thing I added was 8 oz of mushrooms sliced which sauted in the olive oil before the onions. I thought it added more of a meaty taste. Next time, if I do, I'll not only add the mushrooms but add one can of white beans, again, for more of a meaty taste. All that being said, it tasted good but I'm 70 years old with limited chop-chop energy.

This is an extremely healthy dish, but the flavor and texture aren't perfected. The choice and cooking method makes all of the veggies soft. Iɽ cut back on the onions and add in broccoli, cauliflower, and/or snap peas to add crunch to it. The topping is a little funk, probably owing to tofu. I'm not sure what the solution is there, but be warned. Finally, you really need to broil this at the end for 2-3 minutes to get the color you want.

This is a great dish. Did not include the tofu and added extra seasonings. Also, I cooked the Kale first and a little longer than the cabbage. Delicious.

Yummy! This dish far exceeded my expectations. Well-seasoned bread crumbs were an essential part of the recipe(we did ours homemade with whole wheat bread, which turned out great just drying out some ripped up day-old bread in the oven for about 10 minutes). I kept the salt down a little bit, as you don't need much in the face of so many herbs (my boyfriend added a whole medley of dried herbs-- I don't think you can overdo that on this one). In the future I'll add even more carrots, and maybe some root vegetables, too-- the bread crumb/tofu topping and the cabbage form the basis for a very versatile recipe!

This wasn't half bad--I wouldn't say its as great as everyone is raving--but it's tasty none-the-less. The crust was pretty killer. I didn't have kale on hand so I used swiss chard. I also hate oregano so I left that out, added garlic to the veggies as well. Next time I too would pre-cook the veggies less, and probably add a few more in there!

This meal meets my criteria for a fall staple: cozy, inexpensive, and healthy. Because the vegetables emitted so much liquid, I will eliminate the water next time. As suggested by other reviewers, I made the following adjustments for greater flavor dimension: For Vegetables - Substitute good quality teriyaki for soy sauce, Reduce salt to 1/4 teaspoon, Reduce stove top cooking time to 5-7 minutes to avoid mushy vegetables, Add a squirt of fresh lemon juice before transferring veggies to the oven. For Topping - Increase tofu to 8 oz, Substitute 1/4 teaspoon smoked paprika and 3/4 teaspoon regular paprika.

absolutely delicious. i substituted collard greens for the kale, and added the extra soy as suggested by other reviews. next time i will cut back on the amount of bread crumbs. i think it would be better with just enough to coat the tofu crumbles.

Really delicious and simple. The only change I made was to substitute nutritional yeast for the cheese to make it vegan. lovely and comforting and filling!

Followed the recipe verbatim except for adding additional soy sauce since so many earlier reviewers recommended it. This dish tastes far better than it sounds - normally "Kale and Cabbage Casserole" is not be my idea of a good time, but I gave this a try because of the favorable reviews and the healthful ingredients. I was not disappointed - it is quite tasty and has a pleasant mix of textures. If you factor in the smugness enjoyed from preparing such a nutrition-packed meal, it rates a full 4 forks.

oh, and i also added quinoa to make it a complete meal.

I added some garlic to the vegetables and upped the garlic for the topping (I love garlic, can you tell?) and also substituted nutritional yeast for the parmesan to make it vegan, and put some gluten free crackers in the food processor in place of the breadcrumbs to make it gluten free. also upped the soy sauce. sounds like a lot of substitutes, but it came out great!

I substituted red cabbage for green (prettier), added an extra tablespoon of soy sauce, and increased the salt in the topping to 1/2 teaspoon -- then fed it to someone who claims to not like onions, cabbage, kale, or tofu. She went back for seconds. Great for breakfast the next morning with a poached egg on top.

This dish was much more delicious than I was expecting! Extremely flavorful, satisfying, even for us a house of carnivores. Good as a side OR a main dish. We love it!

This came out very good. I wasn't sure what to make of the other reviews, as some said "bland" while others liked it. I made a few changes, so mine is very tasty: added a small handful of chopped sundried tomato, a tablespoon of capers, a tablespoon of dijon mustard and a dash of hot pepper to the veggie mixture used veggie broth added some crumbled goat cheese under the topping added a handful of pecans to the topping mixture. I had no issues with flavor!

This came out very good. I wasn't sure what to make of the other reviews, as some said "bland" while others liked it. I made a few changes, so mine is very tasty: Added a small handful of chopped sundried tomato, a tablespoon of capers, a tablespoon of dijon mustard and a dash of hot pepper to the veggie mixture used veggie broth added some crumbled goat cheese under the topping added a handful of pecans to the topping mixture. I had no issues with flavor!

Surprisingly delicious! Used veggie broth instead of the water for the steamed veggies and panko for the topping. This was a great way to clean out the fridge with the leftovers from a few weeks of CSA boxes. Will be making this one again for sure.

I made this by mistake -- I was meaning to make another tofu casserole from this site but ended up getting the ingredients for this one, so we had it for dinner a couple of nights ago. We found it VERY good -- Iɽ really rate it 2-1/2 forks if my computer would let me. I used half red cabbage, and added some sliced mushrooms and fennel. A very nice dish.

This was surprisingly good. I used veggies from our CSA box (my guess is it wouldn't be as delicious if not made with fresh, organic veggies, since the veg flavor is the main thing), did the OJ in the steaming liquid, and did thyme instead of basil (out of the latter). It was even suitable for my 9-mo-old, who LOVED it.


Keto Chicken Cordon Bleu Casserole

Pre-heat oven to 375 degrees. Coat a 13x9 casserole dish with olive oil to prevent sticking.

Add shredded chicken and 1/2 cup of shredded parmesan cheese to the 13x9 dish. Making sure to cover the dish completely.

In a large bowl, mix together sour cream, mustard, Italian seasoning, garlic powder, and a pinch of salt & pepper.

Spread sour cream mixture over the shredded chicken. Add sliced deli ham on top of spread. Top with sliced Swiss cheese covering the ham.

Top the layers with the remaining 1/2 cup of shredded parmesan cheese. If you like a crunch, you can add crushed pork rinds as well. Place in oven to bake for about 25 minutes.

Nutrition Information

Yield: 6 servings, Serving Size: 1
Amount Per Serving: 660 Calories | 33.8g Fat | 3.0g Total Carbs | 0 Fiber | 0 Sugar Alcohol | 78.0g Protein | 3.0g Net Carbs

Casserole dinners are a weeknight win!

When you need to get a whole meal on the table without creating a mess of dishes in the sink, try out a casserole dinner. This keto Chicken Cordon Bleu casserole recipe brings together the savory flavors of chicken, sliced ham, and Swiss cheese. YUM!

But the real winner here? The sauce! 😋 It&rsquos creamy with a kick from the Dijon mustard and really binds all the elements of this simple meal together. And just for fun, I&rsquove topped the whole spread with shredded parmesan cheese for an extra bit of flavor!


3 Tips for Hosting a Great Friendsgiving

Hosting Friendsgiving isn’t meant to be spent hustling the whole time in the kitchen, it’s about relaxing and being with those you enjoy! These 3 tips will help you easily tackle the day.

  1. Do the turkey and gravy, then assign out everything else. Dinner guests know what a big deal this dinner is and will be especially eager to help out. Logistically it just makes sense for the hostess to cook the turkey, and in turn, the gravy, because hello—drippings! The rest of the meal can be potluck. Just be sure to assign out dishes to bring or you could end up with four kinds of stuffing but no mashed potatoes.
  2. Be server prepared. Guests will be rolling in all at the same time, likely showing up with rolls to be baked, carrots to be warmed, or in need of platters or silverware to serve. Be prepared with a free oven, extra serving ware, and an open bottle of wine to cheers their arrival.
  3. Don’t sweat the small stuff. Being together is what this holiday is all about. Good conversation and fellowship counts a whole lot more than matching plates or the perfect outfit. Just be sure each guest has a chair, that there’s plenty of food, and the toilet is clean, and you’re good to go.

Nouveau Casseroles

Howard Yoon is a literary agent and editorial director at the Gail Ross Literary Agency in Washington, D.C. He teaches narrative nonfiction for the Masters of Journalism program at Georgetown University.

Few dinner dishes evoke childhood memories as powerfully as the casserole. Remember macaroni mixed with ground beef and cheddar cheese? Or wide egg noodles with flakes of canned tuna, dotted with peas and topped with crushed potato chips? Then there was the 1950s-era fixture of many American dinner tables: creamy green bean casserole with cream of mushroom soup, served with crunchy fried onions from a paper canister.

Love it or leave it, most of us grew up eating some variation of casserole as part of the family dinner rotation. Often it was a recipe that Mom fine-tuned over the years to please every family member's taste buds.

"My mom made a casserole she called goulash," a friend told me. "Elbow macaroni, ground beef, canned diced tomatoes, canned tomato sauce, fresh corn, fresh lima beans, salt, pepper and a crushed Ritz cracker topping. Whenever I've had a bad day, I want to eat that."

Another friend echoed this childhood nostalgia: "I have a soft spot for shepherd's pie," he wrote. "Eating one today is like getting a culinary hug from my mom."

During these difficult times, why not give ourselves permission to embrace our inner child by revisiting a dish from the past? Heck, most of us are already in a fetal position anyway from the depressing headlines.

The term casserole means "saucepan" in French, but a more modern translation should be "kitchen sink," as Americans have experimented over the years with all varieties of starches, fillers, binders and toppings. From cornflakes cereal to trendy Japanese panko crumbs, the topping gives the casserole the necessary crunch to contrast with what is almost always a creamy interior.

The filler is usually pasta or rice, protein and veggies, all held together by a thickened binder of milk or cream — sometimes it's chicken or vegetable stock — and cheese both inside the filler and sprinkled along with the topping.

A traditional casserole is not for the faint of heart. Your Weight Watchers point system would probably self-destruct if casseroles became part of your weekly diet.

For all their caloric excess, though, casseroles are popular for other more legitimate reasons: They are easy to prepare they can be frozen or refrigerated for days in advance they are cheap to make (a casserole can feed a whole family for a few bucks) and they offer convenience from beginning to end (How many complete dinners can you heat and serve in the same dish?).

But returning to a casserole classic doesn't necessarily mean reaching for the can of cream of mushroom soup that's been in your pantry since the Eisenhower administration. There's no excuse not to saute your own mushrooms or celery, stir in flour and fat, and then add milk to make your own creamy sauce. Trust me. It's easy, and it tastes better than anything you can find in a can.

Once you have the binder, you can experiment with the starch and protein. If you don't like egg noodles, try ziti or fusilli. If a recipe is too dry for your taste, add more liquid. If you don't eat tuna, substitute cubed cuts of chicken or the cheaper tail portion of fresh salmon that's been baked and flaked off with a fork. Choose fillings you know your family will eat.

Now, the toppings debate. I have sampled a number of crusts: panko crumbs, homemade fried onions (soaked in buttermilk, fried with a dusting of flour and corn meal), fried shallots (dusted in corn starch and fried quickly in oil), canned fried onions, crushed potato chips and crushed cornflakes. All of them were delicious, but I thought the onion rings were better on their own, while the shallots were too fragile to hold up to a big bite.

There is just something about the old-school options of cornflakes, chips or canned onions that make a casserole more satisfying. I guess if I'm going to time-travel into my culinary past, I want the one ingredient that makes the dish authentically indulgent.

Another way to look at it is that I like my casseroles the way I like Mickey Rourke: bulked up and grotesquely attractive, dressed with something kitschy that takes it over the top. The combination of all of this is something immensely enjoyable — almost addictive. Like the famous actor turned boxer turned actor again, a good casserole always leaves me wanting more.

So let's bring comfort back. In these uncertain times, it's one of the few things that will make you loosen your belt, not tighten it.


Easy Casserole Recipes for Tonight’s Dinner

Casseroles are my go-to dinner option when I have a busy day. They’re easy to prepare, quick to bake, and always a family favorite.

What kid would pass up a trip to McDonald’s? After they try Tammy Brownlow’s (Dallas, TX) Mac Attack! Cheeseburger Casserole they may never ask you to go again. It’s that good.

“I was looking through cheeseburger casseroles here on the site when a commercial for the Big Mac caught my attention,” explains Tammy. “Of course my wheels started turning. Serve on a bed of shredded lettuce, onion, and pickle…don’t forget the fries on the side.”

Plan on making an extra batch of this sauce and storing it in your fridge. You’re going to be looking for reasons to use it. This is a great casserole everyone will enjoy. We liked that the biscuits were sliced in half. You get a bit of biscuit in every bite!

“When I want comfort food, I usually make this,” shares Carla Skiles (Greeley, KS). “There are so many things about this Chicken and Dumpling Casserole recipe that take me back to my childhood. I hope it becomes a favorite of yours too.”

The aroma of garlic and onion cooking together is wonderful. Then add basil and… well it just makes your mouth water. The basil in the dumplings is very different and a nice change. This is so easy to make it’s going to become part of your dinner rotation.

“I made this for my family one night and they loved it,” reveals Victoria. “They wanted more! It’s delicious and great for those cold nights.”

It’s a great alternative to a regular bowl of chili. If you think this is too spicy, just adjust the heat to your liking. Hardy and filling, this is comfort food all the way.

“Everyone LOVES this recipe – it’s a personal one of mine that I have tweaked to perfection,” explains Erin. “The casserole is even great the next day… if there is even any left.”

This is guaranteed to be a family pleaser with its layers of amazing chicken cordon bleu inspired flavor. Starting with the herb stuffing covered in Swiss cheese, then smothered in a hearty layer of creamy chicken and ham. It’s finished off with a layer of Muenster cheese. We added optional French fried onions and love the additional crunch and flavor they add. This is a beautiful casserole that can be served as an easy weeknight meal but is impressive enough to serve to company too.

Debra Russell’s (Hillsboro, AL) Heavenly Casserole is tangy, creamy, and layered Italian casserole. “The cheeses melt in your mouth with an Italian sweetness,” says Debra.

I loved the texture of the egg noodles when the creamy layer and cheese melts into them. Mixed with the meat marinara layer, it’s an awesome comforting bite. This reminds me of a beef stroganoff but with a red sauce. An easy and inexpensive meal, your family will clean their plates and ask for seconds.

If you’re short on time and looking for an easy dinner, give one of these Blue Ribbon casseroles a try. Do you have a go-to casserole recipe? Share it below and Happy Pinching!


Mixed Vegetable Bake

Preheat oven to 350°F. Lightly oil an 8-cup ovenproof casserole dish.

Make topping: Combine garlic and sunflower seeds in the bowl of a small food processor. Process for 30 seconds, or until chopped together. Add bread, and with the motor running, add enough oil through opening in the lid to make a dry, crumbly mixture. Set aside.

Make vegetable bake: Combine mixed vegetables, potatoes, and onion in a large saucepan. Cover with water and add salt. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 8 minutes, or until vegetables are almost tender (the tip of a knife should meet with some resistance when vegetables are pierced). Drain, reserving cooking liquid.

Meanwhile, combine milk and cashews in the jug of a blender. Blend on high for 2 minutes, or until nuts are completely puréed and cream is smooth. Scrape into a large bowl. Add cooked vegetables and mix well. Spoon into prepared casserole dish. Spread topping evenly over top. Bake for 30 minutes, or until topping is browned and vegetable mixture is bubbling. Grind salt and pepper over the top.

You’ve Got Options

The topping is really easy to make and it adds crunch, but to save time, you could use 1½ cups seasoned croutons or ½ cup vegan parmesan cheese instead.

For the mixed vegetables, fresh is best but frozen will work. If using frozen vegetables, reduce the cooking time in step 3.

Try to include 2 cups each of vegetables of the following colors:

Green: broccoli florets, coarsely chopped Swiss chard or kale or spinach or bok choy, lima beans or green peas, or 1-inch cut green beans, asparagus, or zucchini

Red/orange/white: 1-inch diced carrots, corn kernels, cauliflower florets, 1-inch diced parsnips or rutabaga

Makes 4 to 6 Servings, Easily Halved

Ingredients

4 cups mixed vegetables (see options)

2 medium potatoes, cut into cubes (see options)

1 cup unflavored, unsweetened nondairy milk

Topping

¼ cup shelled raw sunflower seeds

About ½ cup extra-virgin olive oil

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.



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