Broccoli & Peas Casserole

4-6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"Yummy side dish but you can transforme it to a main dish by adding some cooked chicken if you like. It's a freezer friendly dish, also."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (718.3 g)
  • Calories 862.5
  • Total Fat - 44.7 g
  • Saturated Fat - 27.3 g
  • Cholesterol - 126.8 mg
  • Sodium - 2851.7 mg
  • Total Carbohydrate - 77.8 g
  • Dietary Fiber - 14.8 g
  • Sugars - 11.1 g
  • Protein - 39.3 g
  • Calcium - 938.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 55.3 mg
  • Thiamin - 0.4 mg

Step 1

Bring a large pan of salted water to the boil. Put the leeks, broccoli, celery and peas in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash them with 25 grs of the butter. Season with salt, pepper and nutmeg. Set aside.

Step 2

While the veg cooks, make a bechamel with the butter, flour and milk. Season with the mustard.Cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and remove from heat. Correct the seasoning with salt and pepper to taste.

Step 3

Pour steamed veggies on a casserole dish. Pour over the sauce and top with the mashed potatoes, then sprinkle over the remaining cheese.

Step 4

Bake on a preheated oven at 180 C for 30 minutes or until golden.

Step 5

Serve. ***Careful, incredibly HOT***

Tips & Variations


No special items needed.

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