Skeptickle

I don’t know why I had such a prejudice against casseroles in the past. Probably because whatever nutritional ingredients are included in it (practically all vegetables, lean chicken, etc.) get cancelled out by everything else in the dish (processed cheese, mayo, cream, etc). I also particularly dislike vegetables that have been cooked to death, which a lot of casseroles almost require in order for it to be palatable for picky young people. All these thoughts went out the window when I took my first bite of a broccoli and rainbow chard casserole that Rob and I came up with a few days ago. It was so delicious that we even looked forward to eating all the leftovers! It’s probably not the best thing for you, but it’s okay to enjoy some home-cooked southern comfort food once in a while

Click image for source.

Broccoli and Rainbow Chard Casserole Recipe

Ingredients:

1 tablespoon extra-virgin olive oil

2 cans (10 3/4 oz.) condensed cream of mushroom soup

3 cups milk

1 onion, chopped

1 1/2 pounds fresh broccoli florets

1 bunch chopped rainbow chard (Swiss chard okay)

2 teaspoons paprika

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

S&P to taste

1 cup grated cheddar cheese

1-2 cups butter cracker crumbs (Ritz crackers are great)

4 cups dry spiral egg noodles

Directions:

Preheat oven to 350℉. Heat olive oil in a pot on medium heat and saute the chopped onion until translucent. Toss in the broccoli, chard, and seasonings and saute for a minute. Stir in the milk and cream of mushroom soup. Meanwhile in another pot, boil the egg noodles in salted water until cooked half-way through (just until it bends). Drain the noodles and combine with the broccoli mixture in a large baking dish. Spread a layer of grated cheddar cheese onto the top of the mixture. Then spread a layer of cracker crumbs on top and oven bake the dish for about 25 minutes or until the crust is golden brown. Cool down before enjoying .