I’m on vacation this week, but I’m going to do my best to post a casserole recipe every day.

This is the kind of cookbook that a time-pressed parent should have on hand. The recipes are uncomplicated, and most of them are designed to feed a crowd.

BROCCOLI MAC
Serves 6 to 7.
Note: From “Casserole Crazy” by Emily Farris (Home, $15.95).

Butter for pan
1 lb. cavatelli pasta
2 to 3 tbsp. olive oil
2 large white onions, chopped
3 cloves garlic, minced
2 c. baby portobello mushrooms, chopped
2 tbsp. butter
1 tbsp. flour
1 c. milk
1/2 tsp. cayenne pepper
1/2 lb. sharp cheddar cheese, cubed
1 c. grated Parmesan cheese, divided
3 c. broccoli florets, lightly steamed
1/4 lb. Guyere, cubed
Salt and freshly ground black pepper, to taste

Directions
Preheat oven to 375 degrees. Generously butter bottom and sides of a 9 x 13 baking dish and set aside. In a large pot of salted boiling water, cook cavatelli to just under al dente. Drain and reserve. In a large skillet over medium heat, warm olive oil and saute onions until they become translucent. Add garlic and mushrooms and saute another 3 to 5 minutes, stirring occasionally. Reserve. In bottom of same pot you cooked pasta, melt butter over medium heat. Add flour and stir to combine. Add milk, cayenne pepper, cheddar and half of Parmesan. When cheeses begin to melt, add onion mixture and broccoli then stir to combine. Slowly add pasta, mixing until all noodles are coated. Add Gruyere, salt and pepper to taste and transfer mixture to prepared baking dish. Sprinkle with remaining Parmesan and bake, uncovered, for 45 mintues or until bubbly and brown around the edges. Remove from oven, transfer to a wire rack and let dish rest for 10 minutes before serving.

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