Broccoli Noodle Bake: What I've Learned So Far
Casseroles are wonderful comfort food, and as we move into the fall season this broccoli noodle bake is a great meal for a crisp evening. One of the challenges of being vegetarian is making sure you don't rely too heavily on foods with lots of starches and dairy - that's right, like this recipe! It's fine for a weekend, or a nice family meal, but it doesn't have the same nutritional value and protein of other options. Like anything else, it's about moderation and making these kinds of meals a special treat.
You can use any kind of vegetarian broth. As you can see in the photo, my favorite is No-Chicken broth by Imagine. They have a low-sodium version as well and I honestly haven't tasted much difference. So if you're sensitive about too much sodium, definitely go for the low sodium version. This meal does depend quite a bit on salt to give it flavor (as many soups do), so make sure to at least use a good sea salt when you make it.
Making Broccoli Noodle Bake
Broccoli Noodle Bake Recipe Notes
• You can also use fresh broccoli. Use about 1/2 a large head, cutting off the florets. Cook for 2 minutes instead of 4.• Make sure to season this with salt and pepper where noted; otherwise this recipe might be fairly bland. • You can try a sharper cheese, like sharp cheddar, for a different flavor. • Baking noodles will sometime make them a bit hard and/or chewy. You want to get the egg set, but not overcook. • You could also substitute heavy cream for the sour cream.