Mushroom Broccoli Corn Bake

One of the things I’d forgotten about thanks to my “daily cooking rut” was casseroles. They’re versatile, they’re fun, they’re fuss-free, well almost. And the nicest part is that you can even just pop some slices of bread in the toaster, serve it along with the casserole. “Voila! It becomes a meal!” I’m slowly rediscovering the joys that only casseroles can bring (especially after a back breaking 2 hour drive back home).

1 cup Mushrooms, sliced and sauteed in 1 tbsp Olive Oil
1/2 cup Broccoli florets, steamed
1/4 cup Sweet Corn, steamed
1 tbsp Butter/Olive Oil

1 tbsp Flour

1 cup Milk

1/2 tsp Parsley

1/2 tsp Basil

1 tsp Chilli flakes

1/2 tsp Garlic Paste

Salt and Pepper to Taste

1 slice Low Fat Cheese (optional)
1 tsp Butter to grease the baking dish
3 tbsp Bread Crumbs

Heat the butter in a saucepan. Add the garlic paste, parsley, basil and chilli flakes and fry for another minute. Add the flour and fry without browning the flour. Add the milk and bring the mixture to a boil while stirring continuously. If adding cheese, add it at this point and stir the sauce well. As the sauce thickens, add the salt and pepper. Stir in the sauteed mushrooms, broccoli, and corn.

Grease a baking dish with the teaspoon of butter. Pour in the white sauce - vegetable mixture. Sprinkle the breadcrumbs over the mixture and bake in a hot oven (400F) for 10 minutes. Serve hot with some Garlic Bread or Garlic Toast.