Fresh & Cheesy Casserole

Broccoli is headed out of season for our area in May, but potatoes are just coming in! So let’s unite these two delicious ships passing in the night with a super-easy, nutrient-packed casserole dish. Casseroles are known for lots of gluten-y, fatty comfort, but they don’t have to be. A casserole packed with local veggies is a great way to feed your family well during a busy week.

Fresh Cheesy Casserole

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 6 Servings

Fresh Cheesy Casserole

Ingredients

  • One head of broccoli, washed
  • Six large carrots, scrubbed
  • About four new or purple potatoes
  • One large sweet potato (I like the ones with white flesh best. They have a milder, creamy flavor.)
  • Two firm tomatoes (Any heirloom variety would be my preference.)
  • Two packages of chicken tenderloin (Antibiotic-free, of course!)
  • One cup cheese, shredded (If you buy it already shredded, read the label. Pick the one without preservatives and anti-caking agents.)
  • Sea salt, ground ginger, ground garlic, paprika, local honey
  • Olive oil and apple cider vinegar

Instructions

  1. Set water to boil in a 4-quart pot.
  2. Turn your oven on 350 degrees, and wipe a little olive oil in the bottom of a 2-quart casserole dish. The dish can be long or square. If it’s square, make sure it’s deep.
  3. In a bowl big enough for the two packages of chicken tenderloins, pour about two tablespoons of olive oil, one teaspoon (or cap-full) of apple cider vinegar, then shake in some sea salt, ground ginger, ground garlic, and paprika (1/8 – 1/4 teaspoon). Drop in a spoonful of local honey, and mix well. Place the chicken in the bowl, coat with marinade, cover and place in the refrigerator until you’re ready for them.
  4. Scrub your carrots, do not peel them. Chop the carrots in inch-long chunks. Drop in big pot of water, once it has started boiling.
  5. Peel the sweet potato and scrub the new/purple potatoes. Chop into one or two inch chunks then carefully add to boiling water with carrots.
  6. Heat skillet with the salt/butter/water.
  7. Wash and chop broccoli, then add to skillet. Cover and let cook. When steam is coming out, broccoli is done.
  8. Once the vegetables are done (a fork can easily be poked into them), strain them in a colander. Sprinkle a little salt on them then let them rest.
  9. Set a skillet to medium heat, add a tablespoon of olive oil. Place chicken in skillet, cook 3 minutes on one side, then flip and cook 2 minutes on the other. Take off heat and let cool.
  10. Chop up tomatoes in inch sized pieces and add to cooked vegetables in colander.
  11. Mix vegetables in colander then place in casserole dish.
  12. Cut cooled chicken into inch pieces and add to casserole dish.
  13. Sprinkle the cheese on top of everything in the dish then place in the oven for 15-20 minutes (not longer or the chicken will dry out).
  14. Remove from over, let cool then serve.