Prep

25 min
Total

40 min
Serving

6

Broccoli, Mushroom and Pancetta Casserole

Name: Broccoli, Mushroom and Pancetta Casserole
Prep time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 medium broccoli heads, in small florets; 225 g (8 oz) mushrooms, sliced; 45 mL (3 tbsp) olive oil; 115 g (1/4 lb) pancetta, diced; 1 small onion, chopped; 45 mL (3 tbsp) Saputo butter; 45 mL (3 tbsp) flour; 625 mL (2 1/2 cups) milk; Pinch nutmeg; Pinch cayenne pepper; 200 g (500 mL / 2 cups) Armstrong Marbled Cheddar Cheese, grated

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Ingredients

2 medium broccoli heads, in small florets
225 g (8 oz) mushrooms, sliced
45 mL (3 tbsp) olive oil
115 g (1/4 lb) pancetta, diced
1 small onion, chopped
45 mL (3 tbsp) Saputo butter
45 mL (3 tbsp) flour
625 mL (2 1/2 cups) milk
Pinch nutmeg
Pinch cayenne pepper
200 g (500 mL / 2 cups) Armstrong Marbled Cheddar Cheese, grated

Directions

In a saucepan, steam or boil the broccoli just until tender. Drain and set aside.
In a skillet, brown the mushrooms in 30 mL (2 tbsp) olive oil. Remove and set aside.
In the same skillet, fry the pancetta in 15 mL (1 tbsp) olive oil until crispy. Drain on paper towels and set aside.
Preheat oven to 180°C (350°F).
In a saucepan, sweat the onion in the butter, add the flour and cook for 3 minutes, stirring constantly. Do not brown. Whisk in the milk and add the nutmeg and cayenne. Bring to a boil, reduce the heat and cook over medium heat for 10 minutes, stirring occasionally. Add 3/4 of the cheese and stir until it has melted.
Remove the pan from the heat, add the broccoli and mushrooms, and pour the mixture into an ovenproof casserole. Top with the remaining cheese and sprinkle with pancetta bits.
Bake for 20 minutes and serve hot.