Well, here we are on the last Tuesday of the month again and that, of course, means it’s time for Progressive Eats! As you might remember, Progressive Eats is our blogging group that has a virtual get together every month to bring our readers a virtual dinner around a chosen theme. This month’s dinner is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. Susan selected the theme of “A Vegetarian Thanksgiving” for today’s dinner. Even if you won’t be cooking strictly vegetarian for Thanksgiving, this month’s menu will give you some really great ideas for starters, side dishes and desserts. Be sure to take a look at all the links at the end of the post to see the full menu.
My contribution to A Vegetarian Thanksgiving is a lovely, cheesy Broccoli Casserole. This is such a simple recipe. It won’t tax your patience on Thanksgiving Day, and it won’t take much time either. Children especially enjoy this combination with its generous measure of sharp Cheddar and cream cheeses.
Preheat the oven to 350 degrees.
Place a large pot of salted water on high heat and bring to a boil while you prepare the broccoli.
Wash the broccoli. Cut or break the tops into florets and peel and slice the stalks. I particularly like the stalks myself, but if you want to use all florets, please do.
Add the broccoli to the boiling salted water. When the water returns to the boil, cook for 3 minutes. Let the broccoli drain in a colander while you prepare the sauce.
Place the pot in which the broccoli was boiled over medium heat and add 2 tablespoons of the butter. When the butter has melted, sprinkle in the flour. Cook, stirring constantly, for 2 to 3 minutes. Add the milk in a slow, steady stream while stirring. Cook until the mixture begins to thicken.
Add the Cheddar and cream cheese and stir continuously until both are melted.
Remove the pot from the heat and add the sour cream, salt, and pepper.
Add the drained broccoli to the sauce and stir gently to coat.
Turn into a casserole dish.
Bake for 15 minutes. Remove from oven and sprinkle the top with the sliced almonds and dot with the remaining 2 tablespoons butter. Return to the oven and continue cooking for 20 additional minutes.
Let stand for 10-15 minutes before serving. Sauce will thicken during the standing time.
What I was up to…
- One year ago: Pecan Tassies
- Two years ago: Marbled Brownies
- Three years ago: 15 Bean Soup
- Four years ago: Gingerbread Apple Cobbler
- Five years ago: Thanksgiving Roundup
- Six years ago: Cinnamon Pumpkin Seed Brittle
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about A Vegetarian Thanksgiving and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. This may be heresy to many who yearn for the traditional dinner, but this menu will either motivate you to nix the turkey this year, or at least provide inspiration for a new fabulous appetizer and side dishes. And we didn’t forget dessert for some sweet (gorgeous) endings to your meal.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
November’s Vegetarian Thanksgiving Recipes from the Progressive Eats Bloggers:
- Caramelized French Onion Dip with Homemade Potato Chips from Creative Culinary
- Spiced Acorn Squash with Charred Poblano-Chickpea-Cornbread Stuffingfrom The Wimpy Vegetarian
- Moroccan Pilaf and Vegetable Stuffed Squash from The Heritage Cook
- Mushroom Leek Cornbread Stuffing from Mother Would Know
- Celery Root Mash from Stetted
- Stovetop Green Bean Casserole from All Roads Lead to the Kitchen
- Carrot Puff from That Skinny Chick Can Bake
- Potato Gratin from Miss in the Kitchen
- Maple Pumpkin Bread Pudding from Whole Food Real Families
- Caramel Pumpkin Mousse with Cocoa Nib Streusel from Pastry Chef Online