This recipe for broccoli cheese casserole is a great winter vegetarian dish to give you that full, satisfied, warm feeling. It is perfect for a snowy day.
I first learned of this recipe back in the ’70s when a (vegetarian) friend made it in her college dorm. I’ve loved it ever since.
A Meatless Mondays Recipe
Broccoli Cheese Casserole (Vegetarian)
Preheat oven to 350 degrees.
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup shredded cheese (I use sharp cheddar)
8 ounces muenster cheese, sliced
3/4 cup mayonnaise
8 ounces elbow macaroni
2 cups chopped cooked broccoli (may use fresh or frozen)
In a small saucepan, melt butter. Stir in flour, salt, and pepper. Add milk gradually, stirring constantly. Cook until thickened, stirring frequently. Remove from heat; stir in shredded cheese and mayonnaise. Set aside.
Meanwhile, cook elbow macaroni in boiling, salted water until al dente. Do not overcook. Drain, rinse, and drain again.
Grease a 1 1/2 quart casserole dish. Place a layer of macaroni, layer of broccoli, half the sauce, then top with thin slices of muenster cheese. Repeat layers, ending with muenster cheese.
Bake at 350 degrees for about 20-25 minutes, until heated through and muenster cheese melts.