Broccoli Casserole

 A delicious Broccoli Casserole made with Bell Peppers, Onion, White Cheddar Cheese and a Sauce.

Here's what you'll need:

Preheat the Oven to 400 degrees.

1- 9" X 13" Casserole Dish brushed well with Olive Oil.

A Dutch Oven

A Non Stick Skillet

INGREDIENTS

A 2 lb. Head of Broccoli cut into small Floret Pieces.

1 tsp Salt for the Broccoli Directions.

1 TBS Whole Milk for the Broccoli Directions.

1 Red Bell Pepper, diced.

1 Green Bell Pepper, diced.

1 Small Onion cut in Half and the Sliced, dot diced.

3 TBS Olive Oil to Sauté the Peppers and Onion.

1 Bunch of Fresh Dill, Chopped well.

1 C. Grated White Cheddar Cheese.

3 Large Eggs

1 3/4 C Whole Milk for the Sauce.

5 TBS Olive Oil for the Sauce.

4 TBS Whole Wheat Flour

1 tsp Salt For the Sauce.

2 tsp Baking Powder.

DIRECTIONS

In the Dutch Oven:

1 tsp Salt

1 TBS Milk

Fill with Boiling Water and Stir well.

Add:

Broccoli Florets.

Cook on Medium High for 7 - 8 Minutes.

Remove with a Slotted Spoon to a Bowl and set aside.

In the Skillet:

3 TBS Olive Oil, until Hot.

ADD:

Onion and stir.

ADD:

Both Peppers and Cook until Soft.

Spoon the Broccoli into the Casserole Dish.

Top with Onion and Peppers and Mix well.

SAUCE:

In a medium Mixing Bowl:

3 Eggs, whisk well.

ADD:

1 3/4 C Milk

5 TBS Olive Oil

4 TBS Whole Wheat Flour

1 tsp Salt

2 tsp Baking Powder

Whisk well.

ADD:

Dill and Whisk to combine everything until there aren't any Lumps.

Spoon Sauce evenly over the Vegetables.

Sprinkle the Cheese evenly on the Top.

Bake at 400 degrees for 25 minutes.

Enjoy!

Peace in the Kitchen!