Penne is just too straight. Well, it’s already getting cold in Montreal (except for today…yesterday was cold, today is sweltering, what gives?) I hope you have a wonderful time across the pond. I made this and froze half of it. Loved the crispy peaks of pasta. Perfect dinner for the fall :). Yes, it was 8pm when I started, and yes, I had to run to the store for pasta that wasn’t angel hair, and yes, I ate it straight from the oven. Took your suggestion and added sautéed mushrooms to the mix, even though I did use sausage, because, you know, **shrooms**, and because their presence ups the Probable Child Satisfaction quotient. Quick question, about how much Bechamel sauce total would you say this recipe yields? Perfect for leftover for the teenage vultures, hangry after a day Zooming through classes. You know I spend a lot of time in Italy because I have a cottage in Umbria (near tuscany) .. there the flat lasagna pasta is so easy to find. Also, I’m gutted that I’m going to be in London right before and after your events! How many does this serve? Oct 21, 2019 - Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-lik… seriously. So many recipes don’t include them or suggest vegetables to go with! want to make it with a little bit more sauce but it was still great written as is! Great recipe! I made my own sweet Italian sausage with fennel, oregano, salt & pepper and added sliced mushrooms to our as well. It's the best kind of dish; you've got all your major food groups: broccoli (veg), cheese (protein), and rice (love) ... or at least that's what we tell ourselves. Perfect! I wanted to say how much I enjoyed your article on the previous are very entertaining in your writing......sounds like you have a wonderful family. I just made this broccoli rabe and sausage baked pasta. I can see how flexible this can be. I have no idea what to paaaaaaaaaack. The crunchy noodles on top are what dreams are made of, my fiancé kept picking them off and eating them which I informed him is only ok if I do it. I made this as written last night except for the addition of some chopped onions to the sausage mixture and some chili flake to the bechamel. Hoping to make this for my Veggie niece for Thanksgiving dinner..... Hi Jano, good question. Just pop them out of the freezer and directly into a preheated oven, allowing it to cook a little longer. 95% Upvoted. Would you recommend fresh mozzarella for this or a Polly-o block of mozzarella? This looks amazing! Very likely, knowing this is waiting to go in the oven for dinner will taunt me all day at work tomorrow, while I eat a PB&J at my desk. I make Pasta With Garlicky Broccoli Rabe on a regular basis and was super excited to try this. (Sure they still preferred Kraft’s fake stuff, but that’s beside the point.) Used whole milk mozz- whoa, is that stuff delicious! You could add some lightly sauteed chunky brown mushrooms for extra bulk, as well. Thank you for this! Made it tonight for the first time and it was delicious. I made this last night and it was delicious, my husband said it was the best thing I ever made. Deb, do you see any issue with making this ahead? I think I’ll make it slightly moister, it appeals to my inner child :D, Ahh, looks so comforting! For the full recipe, I’d say you need a giant bowl. Thanks. The bowl was my mom’s. the sausage!). Broccoli rabe grows like wild fire down here and is so flavourful; I recommend you try it in pesto sauce instead of spinach or kale. I don’t suppose the Drybar trend has taken root over there? If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below. I’m guessing from your recipe that it comes to about 2 cups, once the sauce has thickened slightly and cooled? Oh my goodness. This is what I baked during the Aussie winter this year! I have never had broccoli rabe before and it was really perfect with the chicken sausage and cheeses. It was delicious (even with the non-fat milk!). A chorus of mmmmm’s all around. This popped up in my mailbox yesterday and I knew it sounded perfect for the weather and circumstances. What do you think about using merguez sausage and a little aleppo pepper? Close. man. Very tasted dish. If it helps, my aunt used regular ol' white sandwich bread and it always tasted great. You want the pasta on the tougher side of al dente, it’ll cook further with the moisture from the cheese and veggies. This is not exactly abstemious—I found it very rich and cheesy—but it is delicious, easy to throw together and a nice change from a tomato-based dish! But, Deb, please, don’t wait this much to share such amazing dishes with us anymore, ok?! Pour sauce over then stir to incorporate. It ended up fantastic–the lasagna eaters ended up digging into the ‘vegan pasta’ as well :) Definitely going to re-do and try this with sausage, parm and rabe, but thank you so much for the inspiration! Everything I’ve made from here has gotten rave reviews. I hope to take a long lunchbreak on the Thursday and come to the book-signing! Another winner from SK. Hi! It’s always a hit! Funny…I made a non-cheese version of this yesterday. I use broccoli in mine, don’t have béchamel sauce, and do it stove-top. I hope you get some sightseeing time. It was great! My son is dairy-intolerant, so we get creative! I kept the recipe as is (didn’t 1.5 the sauce) and it was still rich and cheesy!!! I just wanted to share a trick I learned after I got frustrated at having to get different kinds of milk for different things. My husband and I made this last night with campanelle, chicken sausage, broccolini and 1.5x the sauce (we like the extra) and it was delicious!! I loved the look of this recipe but was feeling a bit too lazy to make bechamel (sacrilege, I know) and I also couldn’t find broccoli rabe in East London, so I mixed it up: I stirred lemon zest from a whole lemon into a pot of ricotta as my bechamel substitute, and sauteed a good couple of handfuls of kale in the sausage fat, and added both of these to the broccoli-pasta-sausage-pecorino mix in my bowl (I ditched the mozzarella too because ricotta). This seems perfect to stockpile for my comprehensive exams. (This is one of our archive favorites, and I’m making it this week too!). Can you think of any other side dish (except mushrooms) that would go well with this aside from a salad?? Or if you're like my family, for whom rice is king, then this may supersede the turkey as your table's centerpiece. I’m so excited to make this tomorrow. Deb, I love how honest you are about the busy-ness in your life and how you do or don’t handle it. I think the mouth feel and how sauce adheres to it just tastes wrong and boring, and I will always pick some other shape. I heard you on NPR! Next project might be attempting to do your spaghetti pecorino pie with spaghetti squash. Still rich & delicious – and lots and lots of leftovers! It was AMAZING. No complaints! I am traveling at the moment and miss my kitchen. Made this yesterday with regular broccoli (all I could find at my store) and some mushrooms I had. Four years ago: Nectarine Galette My stomach is already grumbling for dinner. Ok I made it!! Yay! Again, thank you! So yummy. We made this last night and it was sublime! of the broccoli crown I used were sliced thin and added to this week`s pickled veggie slaw. I didn’t think it needed more bechamel. So delicious, thank you!! We have had it twice using your recipe. I made this tonight with whole wheat conchiglioni, broccolini, and sauteed mushrooms. mouth wateringly good!. will it make a major difference if i use fat free milk and margarine (or cant believe not butter) for a healthy version of the bechamel? and added a lil extra bechamel and cheese, just eyeballed. Except, we didn’t have sausage, but we did have uncured grass-fed canadian bacon (delicous!). Thinking that might take this dish to a whole nother level! Next time I would use hot italian sausage instead of sweet. Silly story– I literally googled “allataonce”, thinking it was your grand and fancy ideas for Jacob’s birthday party! :-) and hates it now! I mixed mild and spicy Italian sausage to not over power. Thank you so much for posting this recipe! Feel free to snicker along.]. My favorite meal in the whole world. I just made this for a girls’ dinner tonight, and it was amazing! Pour into a lasagna pan, deep 9×13-inch baking dish* or 3-quart casserole dish and coat with remaining parmesan or pecorino. This sounds delicious. My sister and I could not stop eating this!! I use some stock to replace part of the milk, add some peas and spinach along with the broccoli, etc. This looks really good for the fall, with sausages from the farmers’ market. Thanks! Just made this and it was beyond delicious. I am so excited to add this delicious pasta!!! This is the rare recipe that can be made without any adjustment and turn out perfect every time. Did you have a less traditional bechamel from using the sausage pan? Notify me of follow-up comments by email. PS: I pick out the crispy noodles while I serve the family. This definitely needs 50% more beschamel. If I were to make ahead and freeze, how should I adjust the cooking time? Yummy! Sara — In the head notes, I mention skipping the sausage and other meatless ideas. Perfect Friday night supper. This was scrumptious—definitely one of those “greater-than-the-sum-of-its-parts recipes! Definitely one of my top favorite vegetables! I love “Kitten’s recipes, and learn so much from the later executions of the recipe (big smile.). I lean towards blocks of dry-packed mozzarella for melting purposes, in general, though. I’ve made the bechamel sauce for this recipe twice so far and both times it came out too runny, so I added more flour. Bake at 375 on middle rack for 20 to 25 minutes, until cheese is melted. In a good way. Should I just make and bake it as suggested, then freeze it or would you do anything different if you are planning to freeze it right away? Ooh ahr re Cornish pasties is right. Kati — You could do either. But if I can’t find it here (Sacramento) I will try your recipe next time i go to Italy and let you know! We all had seconds (even though i promised myself i would not!) I just made this. I just want you to know that I’ve made this 3 or 4 times in the past couple of months and it’s definitely one of my favorite recipes here. (12 families crammed into our house and lots of food needed!) I think it’s gummy pasta or a sauce too acidic. I’ve been looking forever for a good lasagna pan and haven’t found “the one” yet. Any thoughts? they totally disappear, gone, into the mess, but leave behind this achingly great umami, salty, swank, like sausages on steroids. How would you freeze/re-heat this? Six years ago: Hoisin Barbecue Sauce, Baked Pasta with Broccoli Rabe and Sausage. Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. He loved it! Your version sounds delicious, and what a great breakfast. I sub with broccoli or broccolini (I double the veggies, personal preference) and mix and bake the whole thing in the pan I make the bechamel in, to save on dishes. My 4 year old told me it was the best thing our kitchen ever made! melissa — Thank you! My son began a new school and we are painting our house, which has turned out to be a disaster of simultaneous destruction to place and time, leaving my food blog without a rudder, or as you say, flat lining. My husband stood over the stove after dinner eating a third helping from the pan! I work in a residence hall and made this for a staff meeting with 5 Resident Assistants. But, I know I’ve liked it at restaurants so I gave it one more shot. Hi, making this right now for a Thanksgiving side. Repeat today (minus the half hour in the morning.) Definitely going to make this again and again. Obviously everyone liked it. Looks very tasty. This recipe has become one of my go-to supper dishes. Your email address will not be published. their own jars and brined. Warm the olive oil in a large skillet over medium heat. So so so delicious. Re, the sausage: Sausage meat is highly seasoned and delicious; it’s an easy way to get a ton of flavor into the dish as fresh Italian sausage is readily available here. When it first came out I thought oh crap I should’ve made 1.5 times the amount of sauce, but then I tasted it and it was wonderful… plus I didn’t feel heavy after finishing (like I usually do with cheesey sauces). I hate to jinx it, but we’ve been really lucky with both his preschools, literally just called and they had openings. It came out like a golden, toothsome version of broccoli cheddar soup. Thank you again for another fantastic recipe that will go into the rotation. Eric to the rescue once again. Thanks! baked pasta with broccoli rabe and sausage – smitten kitchen Sorry, your blog cannot share posts by email. Hi Deb, Got to sort out baby sitting for the puppy, but I’ll get something in place. It’s massive hot here and promises to be a sweltering on Saturday just in time for Yom Kippur. or milk in anything like this? Thanks in advance! Oh you have been very busy! “Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds…”. My husband won't eat soggy bread (childhood thing....had to eat milk toast when he was sick as a kid …. save hide report. I left out the sausage, and used spinach instead. A recipe with meat! This was so, so, so delicious. If they’re really woody at the end, I might trim that, but I find with that 4 to 5 minutes of boiling, the stems are absolutely ready to eat. (But because I forgot.) Girls bedroom sets As usual, Deb knocked it out of the park! I made this recipe tonight! I’d like to make it again for brunch this Sunday, but of course, am taking your advice and only preparing dishes ahead of time. Keep up the great work!! I mean, there was that one time… Okay, fine. Stoked to see another broccoli rabe recipe!! This post came just at the right time for me. This looks very good. Problem is, I have a big head of escarole looming in the fridge that I’ve abandoned for several days and really should be eating tonight. Hope your UK book tour is fantastically fun and you don’t feel too bad if the boys don’t have something like this in the freezer. At the Meat Hook in BK they have a sausage that is made with broccoli rabe and parm. Hi Deb, thanks again for another great recipe! I’m a huge fan and love to introduce new people to your blog! — but that sounds like a good estimate. If you can’t find it, regular broccoli or broccolini will work here as well; they will only need 3 and 2 minutes respectively of boiling time with the pasta to keep it semi-crisp. This one was wonderful! Now I’m just deciding what other veggies I an throw in to sneak past my toddler. Hi Deb, I HAVE to make this immediately!! 2/3 cup grated parmesan or pecorino romano cheese Made this last night, followed the recipe exactly. I hate the bother of stovetop cooking and then baking the dish, although I love the resulting mac-and-cheese. I have some sauce left over from another recipe and I wanted to use the extra here, but I couldn’t figure out if I had enough. For vegetarian, I suggest adding porcini mushrooms and using the soaking liquid in place of half the milk. Once in a while, though, once in a sweet savior of a blue moon, I plan ahead and this time, it’s saving this page from flatlining, at least until I get my head back in the game. Birthday party… How exciting! Best thing we’ve made in a long time. It just feels wrong to me, and sad and lacking. I can’t put my finger on what is wrong with the recipes I choose. I made it about 5 hours ahead of time, put it in the fridge, and baked for 40 mins (25 mins with foil, 15 without). I’m making this for dinner company tomorrow night! I can’t wait to try it with the rabe and some mushrooms. I think I’d like to try this with kale instead, like Indirect Libre. Sweet lord, I am eating this right now and it’s amazing! I always find that your recipes are perfect for the home cook–not too complicated but with interesting twists. Instructions Preheat the oven to 375°F. Yay! It. Any suggestions for a kosher and/or vegetarian spin on this? It was a great dish and so versatile! This was fantastic! 1/2 teaspoon Kosher salt, plus more to taste. This is definitely going on next week’s dinner menu. My son and husband inhaled it. Great dinner. Oh my, so very, very hard to stop eating. Seitan worked great in place of sausage, as did the Chinese broccoli that I had. And the pasta is beautiful. And now, I have your peanut butter swirl brownies in the oven. Today. Just when I needed an idea for tonight. Used ordinary pork sausage as I had some to use, and broccolini as I’ve never seen broccoli rabe for sale here (Ireland), and I found gigli pasta which was perfect! Saved to try with mushrooms instead of sausage when it cools down a bit more. One tip, I halved the recipe and it filled a “large” mixing bowl. I make this dish regularly and LOVE it so much! and no, I am NOT desperate enough to roll it out myself!! I also would bump up the greens next time. Hehe. Absolutely delicious! We had a very, very rare quiet dinner as everyone was hyper-focused on gobbling this one up (husband, 4 year old and 20 month old boys). Just to give you a heads up your recipe did not include the garlic. hi deb. Every blogger deserves a break.Don’t worry, we’ll still be here ;), hi, We ate it again for lunch today – still a HUGE hit. Also, how will/would this affect cooking temp and time if assembling and freezing ahead? I made this last night and it was loved by all, but my bechamel looked more like gravy than a smooth white sauce. I use “macaroni” loosely to mean any kind of small pasta. Thanks! I made this last night and got thumb up from my local food critic a.k.a my husband, the only problem was the broccoli rabe (bought at Whole Foods), it had a pronounce bitter taste. Im a huge fan of carboside and broccoli rabe so this recipe sounds perfect to me! You had me at casserole dish. I like pasta dishes saucy and I used the recipe amount of sauc and it was great!! This is seriously the best dish for a cold Sunday evening – and one that you could enjoy all week if you’re only making it for two. Your email address will not be published. Your pasta with garliky broccoli rabe is such a hit for my three boys! I used the amount of bechamel in the recipe, and 1.5x the mozzarella simply because that’s how big the pack was. It was fun to hear you … and from where I sat (headed south on Southern California’s 405 freeway, near Los Angeles), you sounded charming. It was great served with an arugula and beet salad. Any less, don’t worry about adjusting the butter. But it didn’t feel like the right season to post it when I made it (late this past spring). :). Broccoli cheese rice casserole is easily one of the most comforting side dishes to go alongside everything else, and it could even replace the stuffing should you be so bold as to do that. Holy cow–this was good! I made a big old pan of this before the last book tour, to help get the boys through the week. (all-ah-ton-say? Is this normal? I am late to the joys of cooking pasta in the Instant Pot but am a HUGE fan especially for this type of casserole receipe as the tiny bit of leftover pasta water is high in starch and perfect for either adding to the bechamel or drizzling over the final dish to add some moistness while it bakes. Looks like many people love the sausage pasta. I used campanelle, and I seriously think it added to the dish’s appeal. The catalog which filled all kinds of items office furniture presents only quality factory products. Those cheesy brown bits are mine! Just made Smitten Kitchen’s broccoli cheddar casserole... so delicious! I made this exactly as written last night and absolutely loved it! The sauce works fine with 2% (which is what I had). Absolutely no problems, but I think it needs to be sauted with the butter for several minutes (longer) before adding the milk. I thought that the dish was great, incorporated meat, carbs, and veggies :). It uses mashed pumpkin for the sauce, the best bit is the bacon and rosemary bread crumbs on top! I made another one the week before we went to Rome, when we didn’t want to load up on groceries that would go to waste, and we brought the last portions to the airport, for a so-much-better-than-airplane dinner. I will certainly make this again. highly recommend it! Sometimes when I am reading other blogs, it feels like everyone else out there has their life perfectly in order. 591. We subbed broccoli rabe for broccolini because I don’t love broccoli rabe and used a little less than 1 lb. I did think 5 minutes was too long for the broccoli rabe, which ended up a bit soggy…although I didn’t really notice that once it was all baked. This looks delicious and that also looks like a great pan for it! Jun 12, 2020 - Explore Karen Roach's board "Recipes - Pasta" on Pinterest. I had only 12oz of pasta,not a whole pound, so that’s what I used. i already ate. Which is why SK will always be my favorite cooking blog. This was my first attempt at baked pasta. Made this twice since it was posted. It was undeniably delicious, so for years I ignored the fact that the casserole was made with not-so-healthy ingredients that I usually avoid. Thanks for the great recipe! Sounds wonderful! mixed the red meat sauce with the bechamel and pasta, following all your instructions and it came out perfectly. It was a nice addition. Andrea — I suggested that the sausage is really optional; that this will still be a great dish without them. Hope to catch you on book tour. half of the casserole in one sitting! It would be perfect for tonight because it is cold (for us in El Paso) and raining. Or cook 2c rice for about 8c rice total? Thanks, yet again, SK. Maybe they share your reservations on the texture thing. It was DELICIOUS. Can’t wait to try this recipe! I found it wasn’t quite saucy enough so also added in a few tablespoons of pasta water. Love the looks of this; I’m going to make a vegetarian version this weekend (probably won’t use veg sausage, which in general is just plain strange, but cannelini beans instead – my “go to” bean pairing with rabe). All I (and my boyfriend) can say is this is out of this world. I also put some of the cheese into the bechamel, I just like it that way. I will probably use broccolini. (and your book!) As is this dish. I had planned on an epic lasagna and wasn’t in the mood to forego cheese, so I was totally stumped as t what I could make as a vegan option until I came across this recipe. So so good! I know I can find goat milk cheddar. Thanks for being so real (and presumably, you), Deb. I’ve made others before but this just turns out really nice. Also, @brandon re: bechamel, you can totally make bechamel with olive oil, I make it with olive oil and soy milk for my mom who cannot have any cow’s milk, to make cauliflower au gratin. You could also add mushrooms, I said, if you’re looking for that extra sans-sausage bulk. This is probably a silly question, but do you freeze it before the baking step or after the baking step? i have a 15 year old with a severe dairy allergy and hate leaving her out of these super yummy dishes that the rest of us get to enjoy! So many of your recipes are now our family favorites. When I can’t get, it I use Barilla’s similar campanelle or seriously any chunky pasta you like to bake with. :). Thank you so much. The cubes of mozz started to get stringy while I was string everything together. Quit laughing. Thank you! This was so delicious! I’m totally making this when it cools off. I’ll never get over the way New York is about that. I made this recipe last night and it was a definite hit!!! Food Stylist: Kate Buckens. Thanks for the great recipe. I will make a smidge more béchamel next time since I used bowtie pasta and they drank every drop of the yummy sauce. Tip...when they say to toss in a large bowl, they aren’t lying. So many changes in the Smitten Kitchen household. There are only 3 of us, so i froze half of it (after baking) and am excited to have that on-hand for next week when i have no time to cook. I haven’t tried one with béchamel or any vegetable in it, so that might be the difference. for a family with a new baby. Drain the broccoli rabe and pasta together and place in a large bowl. and I think I went over by a minute or two. Love your site! Used the bread I had, Ezekiel's Sesame. Oct 11, 2020 - Explore Connie Greenlee's board "Tried & True Recipes" on Pinterest. This looks super yummy – something both I and the bf could enjoy, which isn’t always easy to find! I must say I wish that I could have Jacob in my preschool class. I tried this last night with kale instead of the broccoli rabe (my husband doesn’t like the bitterness and we both love kale). Made with 2c broccoli in place of rabe and vegetarian Italian sausage. I dished this out int four small, disposable aluminum baking dishes to freeze separately. It looked and is smelling heavenly. Settings. Thanks! I figured you probably would call for the garlic to be cooked with the sausage anyway. I’ve been using, but am weary of lactose-free milk. A really easy-to-follow recipe with great results. I’m glad we’re not the only ones bringing leftovers to the airport. I am doing something wrong? Do you make it and freeze before baking or after? Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Wow. I made this for dinner last night with broccoli–it was delicious last night, but the flavors really came out overnight and was so much better today for lunch. seems more improbable than a meat free version but can you recommend a way to leave out the dairy, for a kosher meat dish? CP — I never jotted it down — d’oh! Ahhhhh-mazing! If so why not use minced meat or chicken or whatever. I don’t miss the mozzarella, but next time I want to be sure to add it and see. Had a heaping It is quick (~30 minutes preparation time, with a little help) and delicious (my 5-year old loves it). Oh man, was this dish delicious! And I find that tossing the whole thing with a couple handfulls of finely-chopped greens gives that veggie boost I’m looking for without making my husband turn his nose up. Still delightful! Looks delicious! Well Deb, I had never heard of Baked Ziti before – obviously it isn’t as common amongst Italian-Australians as with Italian-Americans! Why don’t you use 2 Pyrex dishes says miss no-nothing to you who knows tons more than me? As if I hadn’t messed with the original recipe enough, my kids also renamed it. I’m going into labor on Friday (because some how I made it to 41+ weeks) and there’s just not enough time to make this and put it in the freezer. Very excited as I have got tickets for your book tour date in Cambridge – yay! I feel like the stuff that comes in water doesn’t melt as stretchy and lovely as the plastic-wrapped stuff; that it’s better for slicing and eating cold with salad (hiii caprese). Next time I’ll try making a bit more and see if I like it better. Do Ahead: You can prep the casserole completely in advance and freeze it or fridge it. I made with the extra sauce and it satisfied all the mac & cheese cravings I’ve been having lately. Easy Broccoli Casserole. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. Thanks so much for a delicious meal and recipe. Where did you find that lovely baking dish? Jessica — Thank you for the advice — very helpful! This is a great vegetarian hearty dinner! You have such a natural talent for writing recipes for wholesome, simple and fulfilling foods. I had leftover sausage drippings and sautéed the garlic in that. The one change I made was for the parm on top, I mixed it with Italian seasoned panko breadcrumbs to give it extra crunch. Our company will deliver in MALIBU customer all furniture at desired time day.Retail prices, which offers web shop office furniture HOLLYWOOD very all customer.Again small fee may cause certain questions in a relationship final quality. I heard your interview on NPR as it was broadcast … serendipitous, since we’d enjoyed the kale salad just a few days before. And just my style, plus I have sausage in the freezer! Delicious!! I love your recipes but I consistently have trouble printing them. Can't wait to have some tomorrow at dinner. Thank you so much for the kind words, Nancy. I know you said one bunch, but that doesn’t seem like enough? Cook both completely before freezing. Ioh and I also used 1% milk with about 1/4 cup cream and it was way good! it’s Deb! This recipe is perfect! Grocer only had broccolini on hand. This was… hands down …the best baked pasta dish I’ve ever made or eaten. I halved most of the recipe b/c he was the only one who was going to eat it (I don’t eat meat) but I kept the bechamel as is b/c I knew he wouldn’t like it on the dry side. This is going on our home faves list. It was really tasty and even my 3 kids ate it, even the green parts :-D Then add earthy mushrooms sautéed instead of sausage. Just made this for a dinner party, huge hit!!! My husband and I felt decadent for having seconds. Happy Thanksgiving! I don’t know if it is still there but years ago there was a Fan Museum in Bath. May 24, 2017 - I’m sorry, I know I have a broccoli rubble problem. I used it to clean out the fridge so I also added about a half bag of spinach that I fried/wilted in the sausage oil. The bechamel was awesome. I can’t wait to try it. It was the best thing I have ever eaten, so I sat down this afternoon to explore your site. Is so wonderful and cheeses. ) broccoli cheese rice casserole is air, smitten kitchen broccoli casserole! To give you a heads up your recipe out soon can say is this is probably a dozen now!, good meals and new traditions dish ever a salad? the house – so it doesn t... Any fab restaurants or, ya know, hotels, please, some other person. 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