Wednesday, May 16, 2012

Recipe Of The Week: Chard Casserole

Chard Casserole

5 Tablespoons of butter, divided
2 pounds of Swiss chard
3 Tablespoons of flour
2 cups of milk
1 teaspoon of salt, divided
1/4 cup of shredded Swiss cheese
1/4 cup of grated Parmesan cheese
1/4 cup of soft bread crumbs

Wash chard well, drain, cut off stalks and cut into 1" pieces.  Coarsely chop the chard leaves.  Bring 1" of water to a boil in a large kettle.  Add chard stems and 1/2 teaspoon salt.  Reduce heat, cook covered for three minutes.  Stir in Swiss chard leaves and cook for two minutes.  Drain well.  Melt 3 Tablespoons of butter.  Stir in flour and 1/2 teaspoon of salt.  Gradually stir in milk until smooth.  Stir constantly until the mixtures boils and thickens.  Remove from heat and stir in Swiss chard and cheese.  Turn into a 2 quart casserole dish.  Top with bread crumbs and remaining butter.  Bake at 425 degrees approximately 20 minutes.

1 comment:

  1. We also tried this recipe. Very good and very rich. We used a homemade seasoned bread crumbs and flour breading instead of just bread crumbs. Thanks Lizzie!


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