Pasta, potato, artichoke and pea casserole - vegetarian recipe
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The pasta, potato, artichoke and pea casserole is a delicious vegetarian alternative to serve for Easter dinner! Find this and many more recipes on the Giallozafferano App in English
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Today we'll be preparing a tasty pasta casserole, great for Easter: it's made with seasonal ingredients and, of course, with eggs, a symbol of Easter... let's cook it together!
Ingredients for 8 servings:
Pasta, potato, artichoke and pea casserole
(8 servings)
• 7 oz (200 g) of short pasta
• 1 bunch of parsley
• 1 lb (500 g) of potatoes
• 2/3 lb (300 g) of artichokes
• 2 cups (300 g) of green peas
• 1 ½ cups (150 g) of grated parmesan cheese
• 1 cup (100 g) of grated pecorino cheese • ½ cup (50 g) of breadcrumbs
• 1/3 lb (150 g) of stale bread
• ½ stick (60 g) of butter
• 2 pints (1 lt) of vegetable broth
• 2 cloves of garlic
• 1 onion
• 5 tbsp of olive oil
• 3 eggs
• salt and pepper to taste
To make this recipe, first add the olive oil and the chopped onion to a large pan, and sauté on a very low flame for about 10-15 minutes, until softened. Now add the artichokes, that have been cleaned and cut into quarters; when they are in season, you can use fresh artichokes, of course, but if you're short of time or you want to make this recipe all the year round, you can use frozen artichokes. Let them brown for about 5 minutes, then add the peas. The same goes for peas: when they are in season you can shell and add the fresh ones, otherwise use frozen peas. Now pour in a ladle of broth... and cook for at least 10-15 minutes.
Peel and cut the potatoes into thick slices, to prevent them from breaking; add to the pan... pour in a little broth, without stirring... and cook for 5 minutes covered with a lid. While the ingredients are cooking, preheat the oven to 350°F (180°C), and boil the pasta, until firm to the bite. Now prepare the bread, cheese and parsley mixture for the casserole. In a large bowl, combine the crumbled bread... with the parsley, the crushed garlic... and finally the grated cheeses... mix everything together... add salt and pepper... and the mixture is ready.
Hard boil the eggs and cut into slices; now take the pasta, cooked al dente, and add to the pan with the rest of the ingredients... stir gently, to avoid breaking the potatoes... and add three quarters of the bread, cheese and parsley mixture; mix gently, to blend the flavours together... then start assembling the casserole. Take an oven dish, like this, or a baking pan, as you prefer, grease with butter and coat with breadcrumbs; now make a first layer, with the pasta, potato, artichoke and pea mixture... spread it evenly... two layers will be enough... that's it. Now add half of the hard-boiled eggs... perhaps pick out the worst-looking eggs and keep the best-looking ones for garnishing... and now make the second layer, adding the remaining ingredients. If you're not a vegetarian, you can add lamb to this recipe, or even replace pasta with lamb. Now finish with the eggs... cover with the remaining bread mixture, a generous amount... and sprinkle with breadcrumbs, to add a crispy touch... finally pour in the broth, starting from the edge; you need plenty of broth to moisten the bread mixture... and now dot with a few pieces of butter on top. Bake the casserole at 350°F (180°C) for at least 30 minutes, after that raise the temperature to 390°F (200°C) and bake until golden brown.
Our pasta casserole smells delicious, as you can see it's nice and golden brown and the broth has evaporated; this would be a lovely idea for an Easter picnic! From Sonia and giallozafferano, bye bye and see you next video recipe!
Cheesy Chicken Broccoli Bake | Delish
This dish is like broccoli cheddar soup all grown up.
DIRECTIONS
1. In a large skillet over medium-high heat, heat olive oil. Add onion and garlic and cook until fragrant, about 5 minutes. Add chicken and season with salt and pepper. Cook until golden, about 6 minutes more.
2. To the skillet, add rice. Pour in chicken broth and heavy cream and stir to combine. Bring to a simmer and let cook until rice is fully cooked, about 15 minutes. Add more broth if necessary. Mix in broccoli and cheddar and continue cooking until cheese is melted and broccoli is tender.
3. Sprinkle skillet evenly with panko breadcrumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.
INGREDIENTS
1 tbsp. olive oil
1 c. diced yellow onion
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cubed
kosher salt
Freshly ground black pepper
1 c. white rice
2 c. chicken broth (or more, if needed)
1 c. heavy cream
2 c. broccoli, florets only
1 c. shredded Cheddar
1/4 c. panko breadcrumbs
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How to Make Broccoli Rice Casserole | Allrecipes.com
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Watch how to make a creamy, cheesy side dish casserole with time-saving ingredients like chopped frozen broccoli, instant rice, and American cheese. Condensed cream of mushroom and cream of chicken soups help make this top-rated recipe super easy to prepare.
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Broccoli & Cheese Casserole || KIN EATS
Hungry for more? Get the ingredients to make this recipe at Savor tasty KIN EATS videos & recipes here: See the full Broccoli and Cheese Casserole recipe by clicking on Show more below!
Shauna Sever ( ): As with any great casserole, this broccoli and cheese bread pudding is a delicious, family-friendly dish that uses simple ingredients but makes for a satisfying and hearty dish. It's perfect for a weeknight meal or for a casual dinner party.
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Broccoli and Cheese Bread Pudding
Serves 6 to 8
1 1-pound (450 g) loaf rustic artisan bread, cut or torn into 1″ (30 cm) pieces
6 large eggs
3 cups (700 mL) whole milk
1 small onion, finely chopped
1 clove garlic, minced
1¼ cups (110 g) grated sharp Cheddar cheese, divided
Kosher salt and black pepper
1 10-ounce (280 g) bag frozen broccoli florets, thawed and drained (large pieces cut in half)
Position a rack to the center of the oven and preheat it to 375°F (190°C). Butter a 2½ -3 quart (2.3 -- 2.9 kg) baking dish. Place the bread chunks in a large bowl.
In another large bowl, whisk together the eggs, milk, onion, garlic, 1 cup (90 g) of cheese, ½ teaspoon (2.5 mL) salt and a few grinds of black pepper. Add the bread cubes and let soak for about 5-10 minutes, until most of the liquid is absorbed. Fold in broccoli.
Turn the bread pudding into the prepared baking dish. Sprinkle with remaining cheese. Bake uncovered until puffed and golden and a knife inserted in the center comes out clean--anywhere from 45-60 minutes depending on the size and depth of your baking dish. Let cool on a wire rack for 15 minutes before serving.
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