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Broccoli Casserole with Pine Nuts
An unpretentious vegetable casserole turns out to be quite satisfying due to cheese, eggs and nuts.
How to cook Broccoli Casserole with Pine Nuts
Step 1
Cut the broccoli into florets, cut the stalk into small pieces too. Put everything in a saucepan, pour a small amount of water, cook under the lid for 10 minutes.
Step 2
Whisk eggs with milk, salt and pepper in a bowl.
Step 3
Put the broccoli, sliced tomatoes into the form.
Step 4
Pour everything with egg mixture, sprinkle with nuts, grated cheese. Top with breadcrumbs and drizzle with olive oil. Put in the oven (180 degrees) for 15-20 minutes.
Step 5
Enjoy your meal!
Broccoli Casserole with Pine Nuts - FAQ About Ingredients, Baking Time and Storage
Yes, frozen broccoli florets work well! Just thaw them and drain any excess water before adding them to the casserole. You might need to reduce the initial cooking time slightly since they're already partially cooked.
Toasted slivered almonds, chopped walnuts, or sunflower seeds are great substitutes for pine nuts. They'll provide a similar crunch and nutty flavor.
The broccoli casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
This recipe is already vegetarian! For a dairy-free version, use a plant-based milk alternative (like almond or soy milk), dairy-free cheese, and consider a dairy-free spread instead of olive oil for drizzling.
Yes, you can freeze the casserole. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking (you may need to add a few extra minutes to the baking time).
This casserole is a delicious side dish with roasted chicken, baked ham, or grilled fish. It also pairs well with a simple green salad for a light lunch or dinner.
Omit the breadcrumbs or substitute with almond flour or crushed pork rinds. Be mindful of the type of cheese used, opting for a low-carb variety.
Yes, you can assemble the casserole ahead of time, up to the point of baking. Cover it tightly and store it in the refrigerator for up to 24 hours. When ready to bake, add the breadcrumbs and olive oil and bake as directed, you may need to increase baking time by a few minutes.
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