In my pantry today:
- 3 c broccoli florets
- 1 c mezze penne (dry)
- 3/4 c white beans (cooked)
- 1 whole head roasted garlic
- 1/3 c colby jack cheese, shredded
- 1/2 c mozzarella cheese, shredded
- 1 10.5 oz can cream of [celery] soup
- 1 tbsp reserved bacon grease [butter for vegetarian option]
- 1/3 c plain soy milk
- 1/2 medium yellow onion, diced
- 1 tsp dried oregano
- dash asafoetida
- 1/4 c Panko bread crumbs
When my better half walked out the door for work this morning, I promised to have some manner of cheesy casserole in the oven to greet her upon return. On the heels of that promise, I released broccoli from its crisper drawer prison. Then, well… I just kinda winged it.
Mince onions and let cook in bacon grease on ML until onions become translucent. Salt and pepper them for the heck of it (oh, and add in the asafoetida now). While that’s going on, boil pasta until al dente (so that it won’t get too mushy cooking in the ‘role). When done, drain and rinse under cold water; set aside.
When the onions have reached desired glassiness, dump your florets in that pan and mix until everything’s hog-tied in pig drippings [again, butter can be used here for a vegetarian option… I just happened to have some bacon, and, well, you know what happened]. Crank the heat up to M and let them cook, tossing occasionally, until the pan in its entirety blushes a bright green.
And while that’s going on, mix together those mashed up cloves of garlic, “cream of” soup, soy milk and cheeses. Grease the bottom of a casserole dish, then mix all once-individual tasks together — pasta, broccoli/onions, beans, cheese sauce. Bake covered in a 350° oven for about 25-30m, then remove from oven and dust with panko. Let it sit for five minutes, then dig on in to your night’s official flavor destination. 5 spoons!