50-State Veggie Casserole

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful, nutrient-packed casserole featuring 50 broccoli florets (representing all U.S. states) baked in a creamy cheese sauce. This American-inspired kid-friendly recipe (vegetarian), ready in about 35 minutes, pairs broccoli, shredded cheddar cheese, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Steam broccoli florets for 5 minutes until bright green and crisp-tender, then drain and set aside.
  2. Step 2: Melt 1 tbsp butter in a saucepan over medium heat, whisk in 1 tbsp flour, and cook for 1 minute until golden.
  3. Step 3: Gradually whisk in 1/4 cup milk and 1/4 tsp salt, then cook, stirring constantly, until sauce thickens and coats the back of a spoon (about 3-4 minutes).
  4. Step 4: Remove from heat, stir in 1/2 tsp dijon mustard and 1/2 cup cheddar cheese until melted, then mix in steamed broccoli until evenly coated.

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