Green Veggie Crumble Casserole

Here’s another deliciously sustainable Green Eating recipe from the expert himself, Daniel Hewes East Hampton based Nutritionist: Green Veggie Crumble Casserole. For this recipe, Hewes will be using broccoli and spinach, but you can use any green veggies that you have!

Ingredients

• Frozen Broccoli Florets (or cauliflower)
• Chopped Spinach (whole leaf or baby spinach)
• Peas
• Grated Courgette
• Unsalted butter
• Plain flour
• Milk
• Chicken, beef or vegetable stock
• Mustard powder
• Nutmeg
• Grated cheese
• Oats
• Sea salt
• Chopped nuts
• Seeds

Instructions

Step 1: Preheat the oven to 375 degrees F.

Step 2: Steam frozen veggies in a steamer or microwave. Drain out all excess water.

Step 3: Add cooked veggies and grated courgette to a casserole dish.

Step 4: Melt butter in a saucepan and whisk in flour.  Allow time to cook.  Slowly pour in milk in increments and whisk together repeatedly until well combined.

Step 5: Combine stock, mustard powder, nutmeg and the butter/flour mixture.

Step 6: Remove from heat and stir in grated cheese, before pouring the sauce over the vegetables in the casserole dish. 

Step 7: Add flour and oats into a food processor and pulse. Add butter at the end to combine.

Step 8: Combine all ingredients and bake in the oven for 25-30 minutes.