Another Quick Casserole Night

During this past week of coughing, Robitussin and gallons of hot tea to keep us hydrated, meals have had to be simple to prepare and have been made in large quantities.  In case you had not noticed, all of my recipes thus far are enough to feed ten to twelve people.  My wife and I do not mind leftovers, and if I am going to bother to take the time to make something incredibly delicious and healthful, then I make it in mass quantities and freeze two thirds of it for future use!  Here is another one of my quick casseroles that can be put together in about 20-30 minutes and then popped in the oven for 30-45 minutes.  It fed us for three meals and allowed me to rest more during our sick week!

Cheesy Potato, Broccoli and Chick'n Casserole

• 3-4 medium Yukon Gold potatoes
• 1 16 oz bag of frozen broccoli florets
• 2 cups TVP chunks re hydrated like chick'n
• 1 recipe Cheesy Sauce (from January 4, 2012 blog)
• 1 cup So Delicious Coconut Milk drink

I start with 1 cup of Pinot Grigio and 1 cup of No Chicken Broth in the microwave until boiling and then add the 2 cups of TVP chunks to that hot liquid.  Let sit for 10 minutes.  Pierce your potatoes and pop them in the microwave until they are nearly cooked like baked potatoes.  Cut potatoes into three quarter inch dice while thawing broccoli in the microwave.  Combine potatoes, broccoli and re hydrated TVP chunks in casserole dish.  Mix 1 cup of coconut milk drink into cheesy sauce and pour over casserole ingredients.  Cover with foil and bake in 350 degree oven for about 45 minutes until well heated through.  (The closer your broccoli is to completely thawed and your potatoes are to completely baked, the less time the casserole has to spend in the oven.)

Kick it up with spice!  If you find the Cheesy Sauce bland to your taste, you could add more salt, but if you are trying to reduce your over all sodium consumption, try adding some curry powder or Cajun spice or spicy brown mustard to the sauce to give it more flavor without sodium.