Spring Casserole is the third recipe I made with Blue Apron. In case you missed it, I reviewed my very first Blue Apron experience here - and I am sharing the 3 meals I made. See the Triple Pork Mazeman recipe and the Piri-Piri Chicken dish.
Below are the ingredients Blue Apron sent for me to use for this specific recipe.
The step-by-step instruction sheet that Blue Apron provides is super easy to follow.
The Spring Casserole with Fennel, Asparagus & Golden Raisins recipe is as follows:
Cook the noodles:
Heat a large pot of salted water to boiling on high. Once boiling, add the noodles and cook 5 to 6 minutes, or until tender. Drain thoroughly and set aside in a warm place. Rinse and dry the pot.
Prepare the ingredients:
While the noodles cook, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Snap off and discard the woody ends of the asparagus; thinly slice the asparagus on an angle. Pick off and reserve the fennel fronds (the green, thread-like tops of the plant). Cut out and discard the fennel core; thinly slice the stems and bulb. Peel and thinly slice the onion.
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel stems and fennel bulb; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the garlic and asparagus. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and thoroughly combined. Remove from heat and set aside in a warm place. Wipe out the pan.
Make the béchamel sauce:
In the same pot used to cook the noodles, heat the butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Stir in the milk and ⅔ cup of water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened and thoroughly combined. Remove from heat. Stir in the Parmesan cheese until thoroughly incorporated.
Finish the filling & bake the casserole:
Add the golden raisins, cooked vegetables and cooked noodles to the pot of béchamel sauce. Stir to thoroughly combine and season with salt and pepper to taste. Transfer the mixture to a baking dish. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 5 minutes.
Toast the breadcrumbs & serve your dish:
While the casserole bakes, in the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until golden brown. Remove from heat. Top the baked casserole with the toasted breadcrumbs and fennel fronds. Enjoy!
Out of the 3 recipes I tried with Blue Apron, this was my favorite. I chose to make this one ahead of time, and then reheat it later in the week. It was delicious - and I mean, who doesn't love a casserole?!
Overall, I have loved my experience with Blue Apron, and I will definitely be ordering from them in the future.