Creamy Dill Casserole

Do you ever get a craving for something that you can’t place?

That was how I was feeling when I set out to make this dish.

I wanted a warm, comforting dish that was creamy, but not cheesy. Light-tasting but still definitely decadent.

I knew I wanted lemon and dill to be involved— I could taste them in such a sauce but I didn’t know from where.

The moment my daughter took a bite of this casserole, she said, “It tastes just like that yummy perogie stuff we get at that place.”

Yep. Perogie casserole from our favourite German deli. That’s exactly what I had been craving and this dish delivered.

Of course, nothing will beat Illichmann's perogie casserole with its litres of cream and cheese, but this was a wonderful lightened-up version that hit the spot nonetheless.

Also, side note: Isn’t it funny all the different ways to spell “perogie”? Maybe I’ll look up the reasoning one day.

Anyways, here’s the recipe.

You’ll notice that unlike a normal casserole where everything is mixed together and baked, I add the sauce after the vegetables are cooked to keep it from separating. I do use the term “casserole” loosely here, but I didn’t know what else to call it. “Vegetables and bean mixed with sauce” doesn’t have the same ring. On the plus side, not having to bake this all together means that (once the beans are cooked and ready) this dish comes together in as much time as it takes for the vegetables to cook, making it a perfect speedy meal with minimal fuss.

Creamy Dill Casserole Serves 4

3 cups cooked white beans (I think scratch cooked is better here, but canned will work)
2 medium carrots, diced
1/2 a head of cauliflower, diced
1 large zucchini, diced

2 cloves garlic, finely diced
2 tbsps butter or coconut oil
3 tbsps flour of choice
2 cups milk of choice
Salt and pepper
2 tbsps fresh dill, finely chopped
Juice of half a lemon

Directions

1. Cook the vegetables however you’d like to. They can be cooked in an Instant Pot on high pressure for 5 minutes with a splash of water, roasted at 400 for 20 minutes with a drizzle of oil, or steamed for 10 in a steamer. Your call. You just want to have cooked veg and beans, ready to go in a bowl big enough to mix it all in once the sauce is ready.
2. While the veg is cooking, in a small pot, melt the butter and add the garlic, cooking for a few minutes on low until the garlic starts to turn golden.
3. Add the flour and cook for another few minutes until it starts to smell nutty.
4. Add in the milk while whisking to prevent lumps.
5. Raise the temperature to medium, stirring constantly to prevent burning and lumps. Once thick, add in the salt, pepper, dill, and lemon. Stir to combine.
6. Pour the sauce over the vegetables and stir, coating everything. Spoon into bowls. That’s it. A warm, comforting bowl of goodness for you to enjoy while dreaming of those warm days we used to have.