Water Chestnut Casserole
Indulge in the comforting delight of this Water Chestnut Casserole, a versatile side dish that combines the crisp texture of sliced water chestnuts with a velvety, cheddar-infused sauce. Perfect for both family dinners and festive gatherings, this recipe features a homemade roux thickened with milk and seasoned with soy sauce for a subtle umami kick. Topped with a golden breadcrumb and Parmesan crust, this casserole bakes to bubbly perfection in just 25 minutes, making it a quick yet impressive addition to your table. With its creamy layers, crunchy topping, and unique flavor profile, this dish is sure to elevate your next meal. Perfectly portioned for six servings, it’s an irresistible crowd-pleaser that’s as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 16 oz Canned water chestnuts, sliced
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 1.5 cups Milk
- 2 tbsp Soy sauce
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Bread crumbs
- 0.25 cup Parmesan cheese, grated
- 1 tbsp Olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish.
Drain the canned water chestnuts and slice them if not already sliced. Set aside.
In a medium saucepan over medium heat, melt 3 tablespoons of butter.
Whisk in the all-purpose flour, stirring constantly to make a roux. Cook for 1-2 minutes without letting it brown.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
Stir in the soy sauce, salt, and black pepper. Once combined, remove from heat and mix in the shredded cheddar cheese until melted and smooth.
Spread half of the sliced water chestnuts evenly across the bottom of the casserole dish.
Pour half of the cheese sauce over the water chestnuts, spreading it evenly.
Add the remaining water chestnuts in an even layer, then top with the rest of the cheese sauce.
In a small bowl, combine the bread crumbs, grated Parmesan cheese, and olive oil. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Melt the remaining 1 tablespoon of butter and drizzle over the breadcrumb topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 29.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1664 mg | 128% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
