Breadfruit Casserole Recipe 45

10 WAYS TO COOK WITH BREADFRUIT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a breadfruit recipe in 30 minutes or less!

SCALLOPED CHEESE BREADFRUIT

Steps:

• Preheat your oven to 375 degrees F.
• Boil the breadfruit in lots of salted water until tender; this takes about 20 minutes.
• Heat the butter in a saucepan. Add the onions & cook until golden. Remove the onions and set aside.
• Add flour to same saucepan and cook,stirring for 1-2 minutes. Slowly add the milk, whisking until the mixture begins to thicken. Remove from the heat.
• Add the grated cheese, nutmeg, salt, & pepper.
• In a buttered casserole dish layer the breadfruit, onions, and cheese sauce, ending with the cheese sauce.
• Bake for 25 minutes.

BREADFRUIT CASSEROLE RECIPE - (4/5)

Steps:

• Peel and core the breadfruit, then slice ¼-inch thick. Bring to boil in water, then simmer for five minutes. Drain and discard water. Place breadfruit slices in a buttered casserole dish, then dot with butter and pour on mixture of cream, garlic and stock. Sprinkle with salt & pepper to taste and top with cheese. Cover and bake for 15 minutes in 375° oven, then uncover and bake fro an additional 15 minutes or until breadfruit is done and cheese is golden brown and slighlty crisp.

CHEESY ISLAND CASSEROLE

Steps:

• Bring a large pot of water to a boil and add 1/2 teaspoon salt.
• For Breadfruit: Peel and core the breadfruit. Cut into quarters and parboil until tender when tested with a knife. Drain and and cut into 1 1/2-inch cubes. FOR CASSAVA: Peel cassava and parboil until tender when tested with a knife, about 15 to 25 minutes depending on thickness. Drain and cut cassava into 1/2-inch thick slices. Cassava may be somewhat crumbly. FOR POTATOES: Peel, parboil whole and cut into 1/2-inch thick slices. Transfer parboiled starchy vegetable to a large mixing bowl.
• Preheat the oven to 325 degrees F.
• Heat a large saute pan and melt 1 tablespoon of the butter. Add onion and garlic and saute until translucent, about 5 minutes. Add celery and red pepper, and saute 5 minutes more. Add to bowl containing breadfruit, cassava, or potato and combine.
• In a medium saucepan, melt remaining 3 tablespoons butter. Whisk in flour to form a roux, and cook for 1 minute. Slowly whisk in the milk and season with remaining 1/2 teaspoon salt and red pepper flakes. Heat until slightly thickened and add 2 cups of grated cheddar. Pour over vegetable mixture and stir gently until mixed.
• Transfer mixture to a buttered 2 1/2-quart casserole dish, sprinkle the top with the remaining 1 cup grated cheddar, and place in the center of the oven, on a sheet pan. Bake for 35 to 45 minutes, or until heated through and cheese bubbles.

ST. LUCIA BREADFRUIT PIE

Steps:

• Cut breadfruit in sections and boil in salted water until nearly tender but not mushy.
• Preheat oven to 350°F
• Combine Cheddar Cheese soup and milk. Grease baking dish.
• Slice breadfruit and onion thinly.
• Put layers of breadfruit and onion alternately in greased baking dish.
• Pour cheese sauce over breadfruit and onion.
• Dot with butter.
• Mix breadcrumbs and grated
• cheese together and sprinkle over the top. Bake for approximately 45 minutes.
• Serve hot.