Brazilian recipe
Creamy Broccoli Casserole (Escondidinho de brócolis)
Learn how to make this delightful and incredibly creamy broccoli casserole. A practical, healthy, and quintessential Brazilian recipe, perfect for a family lunch.
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Ingredients
1/2 cup requeijão
1 tbsp finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tbsp butter
2 tbsp butter
Salt to taste
2 cloves garlic, minced
200g mozzarella, sliced or grated
1 tbsp finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tbsp butter
2 tbsp butter
Salt to taste
2 cloves garlic, minced
200g mozzarella, sliced or grated
Where to find ingredients
You can find all ingredients at local supermarkets or fresh produce markets in the dairy, produce, and staple food aisles. Requeijão is a specific Brazilian cream cheese, but if unavailable, you may use a high-quality thick cream cheese as a substitute.
Preparation method
- Melt the butter in a pan, add the garlic, and sauté the broccoli for approximately 5 minutes.
- Season the broccoli with salt to taste and set aside.
- In another pan, melt the butter and lightly brown the finely chopped onion.
- Add the mashed potatoes, milk, and salt to the pan with the onion base.
- Mix all the mash ingredients thoroughly and let cook over low heat for 5 minutes until smooth.
- Grease a baking dish with a little butter and spread the entire amount of sautéed broccoli on the bottom.
- Distribute the requeijão over the broccoli layer.
- Cover everything with the mashed potatoes and finish by spreading the mozzarella on top.
- Place in a preheated oven for 15 to 20 minutes until the cheese is beautifully golden and melted.
Observations
The broccoli escondidinho is a vegetarian dish that wins everyone over with its combination of smooth mashed potato creaminess and the bold flavor of sautéed broccoli. This recipe is straightforward to prepare and quick to bake in the oven.
Pro tip: for a perfectly smooth mash, mash the potatoes while they are still hot and use a whisk when incorporating the milk. If you like an extra special touch, sprinkle some grated parmesan cheese on top before putting it in to gratin.
Pro tip: for a perfectly smooth mash, mash the potatoes while they are still hot and use a whisk when incorporating the milk. If you like an extra special touch, sprinkle some grated parmesan cheese on top before putting it in to gratin.
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