Description
For the longest time, my mum would make this amazing broccoli casserole. It is more like a crustless quiche, but has converted many broccoli haters into broccoli lovers! I have not ever tweaked this recipe – not even to add minced garlic, sauteed onion, pimento, etc; it’s too simple and delicious on its own to need tweaking. This can be made ahead and refrigerated before cooking. It freezes well and can be thawed prior to cooking.
Ingredients
- 1 head broccoli, chopped
- 2 teaspoons vegetable oil, or as needed
- 1 (16 ounce) container cottage cheese
- 3 eggs
- ½ (8 ounce) package shredded sharp Cheddar cheese
- ¼ cup butter, melted
- 3 tablespoons all-purpose flour
- salt and ground black pepper to taste
Instructions
- Fill a large bowl with ice water to create an ice bath.
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook
- uncovered
- until bright green and tender
- about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch casserole dish with vegetable oil.
- Combine broccoli
- cottage cheese
- eggs
- Cheddar cheese
- butter
- flour
- salt
- and pepper in a large bowl. Spread into the prepared casserole dish.
- Bake in the preheated oven
- uncovered
- until a knife inserted into the center comes out clean
- 60 to 90 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 8 mins
Total Time: 1 hr 18 mins
Servings: 6