Easy Broccoli-Cheese Casserole

Delicious! Used a bag of fresh broccoli and cauliflower florets.

Love this. So easy and tasty. I made a few adjustments to use what I had on hand -- a 16 oz. package of thawed frozen chopped broccoli (I snipped off the end and squeezed the bag to drain any water) and a 24 oz. carton of low-fat small curd cottage cheese. I added an extra egg to compensate for the extra cottage cheese and broccoli and added a cup of sharp cheddar cheese, but left all other measurements the same. I sautéed 1/2 a diced onion and 2 cloves of garlic in the 1/4 cup of butter before adding to the mixture and added 1/2 tsp. of salt and 1/4 tsp. of black pepper. I sprinkled smoked paprika over the top. Mine only baked for 50 minutes and it was perfectly set. I sliced it into serving-sized portions and it came out beautifully. This is a great basic recipe that you could definitely add to -- chopped ham, bacon, cooked sausage would all be fabulous or other veggies so long as you're careful to sauté to eliminate the addition of extra moisture. I grated my own cheese to cut down on carbs. Served it with mixed berries and it made for a wonderful Sunday brunch. Next time I'll cut the flour by 1 T to see if it makes a difference; if not, I might try eliminating it to make this a lower carb dish. Thank you!

Made it as stated but changed eggs to Eggbeaters and oil for butter to reduce cholesterol. I made it just for myself because I wasn’t sure my husband would like it. He asked if he could try it - sure. His next words were ‘can you make this again soon?’ I will! But I will double the broccoli. It has enough seasoning and cheese to hand the extra veggies.

As the submitter of this recipe It’s important to note the amount of broccoli should be 10 ounces (thawed frozen, chopped broccoli may be used just make sure the excess water is drained off) and please do NOT use oil to grease the casserole dish. Non stick cooking spray should be used.