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Fusilli & Broccoli Casserole Fill 1 Created with Sketch.

with Crispy Onions

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

It doesn’t get much more comforting than tonight’s cheesy, creamy pasta and broccoli casserole. We’re tossing springy fusilli bucati and tender vegetables with nutty asiago cheese, then topping the casserole with creamy fontina cheese just before baking it to meld the rich flavors. A garnish of crispy onions finishes the dish with contrasting texture.

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Fusilli & Broccoli Casserole with Crispy Onions
Title
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and medium dice the onion and carrots. Medium dice the celery. Keeping them separate, grate the asiago cheese and fontina cheese on the large side of a box grater.

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli, diced onion, carrots, and celery, and spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat.

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Assemble the casserole:
4 Assemble the casserole:

To the pot of cooked pasta, add the cooked vegetables, grated asiago cheese, sour cream, and heavy cream (shaking the bottle before opening). Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish and evenly top with the grated fontina cheese.

Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 5 to 7 minutes, or until the cheese is melted. Remove from the oven and top with the crispy onions. Let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and medium dice the onion and carrots. Medium dice the celery. Keeping them separate, grate the asiago cheese and fontina cheese on the large side of a box grater.

2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli, diced onion, carrots, and celery, and spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat.

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Assemble the casserole:

To the pot of cooked pasta, add the cooked vegetables, grated asiago cheese, sour cream, and heavy cream (shaking the bottle before opening). Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish and evenly top with the grated fontina cheese.

Assemble the casserole:
Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 5 to 7 minutes, or until the cheese is melted. Remove from the oven and top with the crispy onions. Let stand for at least 2 minutes before serving. Enjoy!