Israeli Couscous Vegetable Cheese Casserole

  • 2 cups dry Israeli Couscous, boiled like pasta, aprx. 8 minutes, drained
  • 4 cups cauliflower, florets and stems, chopped, then roasted (425’F, 20 min.or microwaved til slightly cooked, or just raw, can be from frozen too)
  • 4 cups broccoli, florets and stems, chopped(425’F, 20 min.or microwaved til slightly cooked, or just raw, can be from frozen too)
  • 2 cups mushrooms, caps and stems chopped
  • 2 cups chopped leeks (or 1 chopped onion)
  • 1 cup fresh or frozen chopped kale
  • 2 cloves garlic
  • 1 1/2 cups 2% milk
  • 1 1/2 cups vegetable broth (from powder) or water
  • 1/4 cup cornstarch wisked into 1/2 cup cold water until smooth
  • pepper
  • 3 ounces grated cheese (old cheddar), aprx. 1/2 cup
  • 1 ounce grated hard cheese (parmesan, or I used peccorino romano), aprx. 1/4 cup
  • bread crumbs
  1. Saute leeks (or onion) and garlic until soft and translucent.
  2. Add milk and broth/water.  Bring to a simmer over medium heat.  Add kale.  Simmer until vegetables are very tender.
  3. Whisk cornstarch into cold water until smooth.  Add cornstarch mixture to simmering vegetables and milk.  Simmer 5 -10 min until thickened.
  4. Use immersion blender or other kitchen tool to puree the sauce until relatively smooth, the kale should be in specks like a parsley garnish.
  5. Add cheese to sauce, stir til melted.
  6. Fold in roasted/thawed/steamed vegetables (cauliflower and broccoli), couscous and mushrooms.
  7. Divide mixture into two baking pans.  Sprinkle breadcrumbs lightly on top for crunchy topping if desired.
  8. Bake at 425 for about 25 minutes, or until golden brown and bubbling.
  9. Extra pan can be frozen unbaked, then thawed and baked at 425’F for aprx. 25 minutes, or baked from frozen for about 45 minutes to 1 hour.
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