My dad's 5-ingredient casserole is my ultimate comfort food

Bring on the nostalgia.

Growing up, my dad would regale me with tales of his line-cooking days in his 20s at his restaurant. There were stories of working busy brunch shifts, making batch after batch of Hollandaise sauce, getting scars on his thumb from shucking clams, and watching the head chef add banana liqueur to the fish of the day (don't try this at home!). I loved hearing about his restaurant days and having him teach me knife skills and other classical cooking techniques.

But when it came time for him to cook our family dinners, he wasn't making fancy flambés or elaborate three-course breakfasts. He kept it super simple and made comforting dishes I still crave today. Among them, there's one that I think about (and crave) the most—and occasionally make when I'm feeling particularly homesick. It's a comforting casserole that's unlike anything else we grew up eating, yet so good.

I grew up in New Jersey, not the Midwest, so casseroles were not really in our vocabulary or dinner rotation. Yet, he'd make a broccoli casserole that is now my definition of comfort food. Since it was my favorite, my dad would make it when it was just him and me (my mom and sister were allergic to the bread crumbs). And while it's technically a side, I'd usually ignore the rest of my plate and just stick to the broccoli.

It could not be simpler to make. His "recipe" is not so much a recipe as it is an approximation of ingredients—measure with your heart! Rather than the broccoli casseroles that start with a can of soup or include rice, chicken, or intricate cheese sauces, this one uses just five ingredients and takes under 30 minutes. Broccoli, softened cream cheese, and bread crumbs form the foundation of the dish, and everything else is optional to elevate it further.

Creamy, cheesy, and crunchy, it's endlessly comforting. The combination of broccoli and cheese is just an instant winner, and the buttery bread crumbs make everything better. These days, when I riff on this recipe, I add sautéed garlic and onions to the broccoli or a little Parmesan or Pecorino to the bread crumbs. My dad swears a pinch of nutmeg is necessary, so I always add that too. Serve it alongside chicken or pasta, or make the whole casserole for yourself (my fave) on days when you need something that tastes like a warm hug.

How To Make My Dad's 5-Ingredient Broccoli Casserole

Ingredients:

• 1 pound broccoli, chopped into bite-sized pieces
• 4 ounces cream cheese, softened
• 1 to 2 tablespoons sour cream or milk
• 1 pinch ground nutmeg (Optional)
• Salt and ground black pepper to taste
• 1/2 cup Italian-seasoned bread crumbs
• 2 tablespoons butter, melted

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 6- or 8-inch round casserole dish (see Tip).
2. Steam or blanch the broccoli florets until fork-tender. (You can skip this step and use frozen broccoli florets, defrosted.)
3. Whisk cream cheese and sour cream together in a large bowl until well combined; add broccoli and toss to combine. Add nutmeg; season with salt and pepper. Transfer broccoli mixture to the prepared casserole dish.
4. Mix bread crumbs and butter together in a separate bowl until the mixture resembles sand; sprinkle evenly across the top of the casserole.
5. Bake in the preheated oven until bread crumbs are golden brown and toasted, 20 to 25 minutes.

Tip: You can also use a small casserole dish or an 8- or 9-inch skillet.

Read the original article on Allrecipes