Spicy Mexican Broccoli-Noodle Casserole
- Prep Time 0:15
- Cook Time 0:30
- Estimated Cost $11.50
- 3 Comments
Generally, I object to casseroles. When I think of casseroles I tend to think of nasty cream-of-mushroom soup-based tuna casseroles that make your whole house smell like overcooked fish for days. Casseroles are a very BrokeAss thing to cook—particularly if you are feeding a crowd, but inexpensiveness alone doesn’t qualify a dish to be BrokeAss Gourmet. This satisfying and spicy dish, however qualifies very much thanks to it’s bold, clean flavors and tender-crisp texture.
- 1/2 lb macaroni elbows, small penne or shell pasta $1.50
- 1 cup whole milk or half-and-half $1.50
- 2 tbsp butter, divided, plus extra for greasing $1 for a stick
- 2 tbsp flour Pantry
- 1 cup shredded cheddar or jack cheese $2
- 1 jalapeno pepper, with seeds, minced $1
- 1 small bunch cilantro, chopped $1
- 2 scallions, sliced $1
- 2 cups broccoli florets $1.50
- 1/4 cup breadcrumbs $1
- salt and pepper to taste Pantry
Recipe Serves 2 generously
- Cook the pasta according to directions in salted water. Drain and set aside.
- Lightly butter an 8" pie plate or baking dish. Set aside.
- Preheat oven to 400 degrees F.
- In a medium saucepan melt the butter over medium heat. Stir in the flour and whisk until a thin dough forms. Gradually whisk in the milk or half-and-half until you develop a creamy white sauce. Slowly stir in the cheese until it is fully melted. Stir in the jalapeno, cilantro and scallions and salt and pepper to taste. Add the broccoli florets and pasta and stir well. Use a spatula to scrape the entire mixture into the buttered casserole dish. Sprinkle with the breadcrumbs.
- Bake for 15 minutes or until the breadcrumbs are crisp. Serve with your favorite hot sauce.