I just love a good one-pot meal or casserole, especially when we are out all day doing various activities or running errands. It makes dinner time so much easier, especially with a super hungry three-year old between 5:30 and 6:00 p.m.! If dinner is not ready by 6:00, he is Mr. Cranky Pants!

Since I love creating or finding new one-pot meals or casseroles, I was exited when Country Crock selected me to try out their spread and create a recipe with it. First off, I should say that I have never purchased or tried their spread until I was chosen for this campaign. If you read my blog, you know I’m a big proponent for whole foods and minimal processed ones as possible. I’m impressed that Country Crock doesn’t contain any partially hydrogenated oils, trans fats and cholesterol. However, if the ingredients included more wholesome ones such as olive oil, grapeseed oil, coconut oil and less preservatives, I might consider purchasing it. With that being said, I enjoyed creating a new casserole recipe using Country Crock, but I’m not going to run out and buy it in the future.

In the meantime, I’m SUPER excited about this new recipe, Roasted Broccoli and Red Pepper Souffle, because this was my first time that I attempted to make a souffle. I have always wanted to make one, so this campaign gave me a good excuse!

You might be thinking souffle? How is that easy for a busy weeknight dinner? It was actually fairly simple to put together, especially since I roasted the broccoli, red pepper and onions ahead of time.

Here you go…

First, wash and chop broccoli and place in a large bowl, along with diced onion. Drizzle some olive oil and a pinch of salt and pepper on top and mix. Pour veggies onto a baking sheet and roast at 425 degrees for 20-30 minutes, until slightly brown.

Brocoli

Next, wash and slice red bell pepper in half. Drizzle with olive oil and place on a grill for a few minutes each side, until skin is slightly charred. You could also add it to the oven to roast, but I decided to use our grill instead.

Roasted Red Bell Pepper

Meanwhile, separate eggs, measure out your milk and set aside. Lightly beat or whisk the yolks.

Separated eggs

Add Country Crock spread (or butter) with four minced cloves of garlic to a medium saucepan and simmer until the garlic is soft.

IMG_4964 9.18.13

Next, add flour to make a roux, simmering until the flour is cooked but not brown. Whisk in the milk, and simmer until it thickens. Add pepper and your choice of spices, as well as the cheese, and then temper the egg yolks and incorporate.

Once the cheese sauce is complete, remove from heat, and beat egg whites to stiff peaks.

Egg whites

Add veggies to cheese sauce and mix. Slowly and gently fold in egg whites, one third at a time. Do not over-mix!

Souffle mixture

Pour mixture into prepared casserole dish.

Souffle before baking

Bake at 375 degrees until puffed up an browned, about 30 minutes.

Roasted Broccoli and Red Pepper Souffle

Roasted Broccoli and Red Pepper Souffle

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 6 servings

Roasted Broccoli and Red Pepper Souffle

Ingredients

  • 8 eggs (separated)
  • 1/4 cup Country Crock spread or regular butter
  • 1 1/2 cups milk
  • 1 1/2 oz. cheddar cheese (grated)
  • 1 1/2 oz. Parmesan cheese (grated)
  • 4 cloves of garlic (minced)
  • 3 tbsp flour
  • 4 large broccoli crowns
  • 1 large yellow onion
  • 1 red bell pepper
  • 2 tbsp olive oil
  • pinch of salt and pepper
  • 1+ tbsp herbs and spices of your choice

Instructions

  1. Wash and chop broccoli and place in a large bowl, along with diced onion.
  2. Drizzle some olive oil and a pinch of salt and pepper on top and mix. Pour veggies onto a baking sheet and roast at 425 degrees for 20-30 minutes, until slightly brown.
  3. Next, wash and slice red bell pepper in half, removing seeds. Drizzle with olive oil and cook on a grill for a few minutes each side, until skin is slightly charred. You could also add it to the oven to roast, but I decided to use our grill instead. Once veggies are done, let cool and chop roughly.
  4. Meanwhile, separate your eggs, measure out your milk and set aside. Lightly whisk or beat the yolks.
  5. Add Country Crock spread (or butter) with four minced cloves of garlic to a medium saucepan and simmer on low heat until garlic is soft.
  6. Next, whisk in flour to make a roux, simmering until the flour is cooked but not brown. Whisk in the milk, and simmer until it thickens. Add pepper and your choice of spices, as well as the cheese, and then temper the egg yolks and incorporate.
  7. In a separate (large bowl), beat egg whites to stiff peaks.
  8. Add chopped veggies to cheese sauce and mix.
  9. Working in thirds, slowly and gently fold in egg whites.
  10. Prepare casserole dish by rubbing it with the spread or butter all around (making sure to get the sides).
  11. Pour mixture into prepared casserole dish and bake at 375 degrees until puffed up an browned, about 20-30 minutes. Let cool for five minutes and serve warm!

Notes

If you want extra veggies, serve the souffle with a side salad!

http://deliciouslyfit.guru/roasted-broccoli-and-red-pepper-souffle-country-crock-quick-fix-casseroles/

For more casserole and one-pot meal recipes, check out Country Crock’s Pinterest board or Facebook page for ideas!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.