Cheesy Fioretto Casserole

With fall upon us, casserole season is just around the corner. This Fioretto recipe is healthy, hearty and a great option for Keto or Gluten-Free diets. It’s a healthier version of Mac’n’Cheese!

 

Preparation:

  1. Preheat oven to 400 degrees
  2. Steam Fioretto in a boiling pot until crisp tender (4-5 minutes)
  3. Chop Fioretto into small pieces.
  4. Finely chop green ends of Negi.
  5. Whisk eggs in a bowl.
  6. Mix chopped Fioretto, garlic, bread crumbs, Negi and shredded cheddar cheese into bowl of whipped eggs.
  7. Season with salt and pepper. 
  8. Place in 8 x 8 casserole or pie dish. 
  9. Bake for 15 minutes.
  10. Add Parmesan cheese and put in for another 5-10 minutes, until lightly browned and crispy. 

Serve warm as a side. 

 

Photo borrowed from Cookingprofessionally.com

Makes 5-6 servings

Ingredients

1/2 Head, Fioretto
1 Cup Cheddar Cheese
1/2 Cup Parmesan Cheese
2 Eggs
2 Cloves Garlic, minced
1/3 Cup Breadcrumbs
1 Stalk, Negi
1/2 Tsp Salt
1/2 Tsp Pepper
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