This is a recipe I have had written down in my notebook for yonks and yonks. Its really delicious. Every so often I dust it off and we have it for a side dish with chicken or fish. Harvest Casserole. The original recipe calls for diced butternut squash, courgettes (zucchini) and swede (rutabaga). A tasty combination.
I didn't have any courgettes or swede this last time I made it, so I just used the butternut squash, broccoli, carrots, peas, beans and cauliflower, making it up to the same weight as it would have been with the original vegetables.
It turned out beautiful as always. It's not really beautiful to look at. I think my dish was a bit too deep actually. It didn't show the casserole off to it's best. But nevermind about the way it looks, it sure was tasty!
Serves 5 – 6
A delicious vegetable casserole that goes down really well this time of year. Simple and yet elegant.
2 1/2 cups diced butternut squash, swede (rutabaga) or courgettes (zucchini)
(1 medium squash, or rutabaga and about 5 courgettes)
2 stalks of celery, chopped (as well as the leaves)
2 large onions, peeled and diced
1 1/2 cups stock or water (355ml)
2 large free range eggs, beaten
salt and black pepper
1 tsp mixed herbs
1 cup bread or cracker crumbs (60g)
1 cup grated cheese (120g)
butter to dot
Place all of the vegetables into a saucepan with the butter and water or stock. Bring to the boil and then cook for about 5 minutes. Drain slightly and cool. Stir in the beaten eggs and half of the bread crumbs, along with the seasoning and herbs. Pour into a buttered 1 quart/litre casserole dish. Mix together the remaining bread crumbs and the cheese. Sprinkle over top of the vegetables. Dot with butter.
Bake at 350*F/180*C/ gas mark 4 for half an hour to 45 minutes.
I do so hope you will try this. I think you will agree with me that it is really delicious. In fact I could eat a whole plate of this and nothing else. Bon Appetit!
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