Mom’s Broccoli Casserole didn’t originate in her kitchen, but it is uniquely hers. So, how does one go about making a recipe one’s own? Cooking is like music to me, in that there are only so many notes, yet endless riffs are possible. Yes, sometimes there’s a direct quote of something that came before, but more often it’s a nod, an acknowledgment of inspiration or appreciation. Recreating the memory of something that echoes. Not even Coltrane created music in a vacuum. Food memories echo as well. I love taking a family recipe and making it new, making it mine.
When I started this blog I was concerned that the recipes I’m sharing aren’t completely original, but I’ve come to believe that nothing is. So often I don’t even remember where I found a recipe. When I do remember, and when I make something that’s completely faithful to the original, I do reference my source. I’m trying to compile everything that’s in rotation in my kitchen regardless of the sourc, but these references are indicated where and when appropriate.
Sometimes the recipes I post are my attempts at recreating dishes from restaurant menus. More frequently, though, I’m riffing on family dishes that I grew up with, like my Nan Nan’s Zucchini Casserole or my mother’s Skillet Macaroni. Or I’m adapting a recipe given to me by a friend, like Amy’s Spicy Noodle Salad with Peanut Dressing. Most often, I stumble upon a recipe in the New York Times, or another blog, and I think to myself – that’s a great idea. And I improvise from there. We all do it – my friend Cathy tells me that she considers a recipe to be merely a suggestion. I get that!
Broccoli Casserole
Ingredients
- 1 head fresh broccoli
- 12 ounces sliced mushrooms
- 2 T All-purpose gluten-free flour
- ½ cup 2% milk
- 6 ounces shredded mozzarella
- 2 T butter
- ¼ cup sourdough breadcrumbs
- ¼ cup grated Parmesan
Instructions
- Prep the broccoli – Wash and trim the broccoli, then chop it into bite-sized pieces. Steam the broc until it's a vibrant green, then plunge it into ice water to stop the cooking. Drain and spread in the bottom of your baking dish.
- Preheat the oven and prep the mushrooms – Preheat the oven to 400℉. Sprinkle 2 T flour over the mushrooms and stir to combine. Slowly pour in the ½ cup of milk and stir until the mixture thickens. Remove from the heat.
- Assemble the casserole – Pour the mushroom mixture over the broccoli. Spread the shredded mozz across the top. Melt 2T butter in the microwave. Combine the sourdough breadcrumbs and the Parmesan, then stir in the melted butter. Sprinkle the breadcrumb mixture across the layer of mozzarella.
- Bake – Slice the casserole into the oven and bake until the cheese is melted and the breadcrumb mixture is beginning to brown.
- Cool and Serve – Let cool slightly before serving.
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