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Broccoli Casserole Recipe

This tasty and comforting broccoli casserole is a nice foil for whatever spicy meat, fish or fowl you are serving. This dish is so good, it is sure to become a favorite of broccoli lovers and maybe a favorite of those who frown their noses at the mention of broccoli. Whole kernel corn makes a nice side to this. I like to serve three vegetables, because that's what how it was when I was a child. If you are the same, in addition to corn, try sliced or whole baby carrots. Broccoli casserole served with these two sides, makes this dish fancy enough for a standing prime rib roast, humble enough for meatloaf. Plus is is so easy to make.

INGREDIENTS

1 package frozen broccoli florets (small 10 oz-size)
1 cup cottage cheese
3 eggs, beat slightly
¼ butter or margarine, melted
3 tbspn flour
Salt and pepper to taste

For topping (optional)

2 cups seasoned bread crumbs, crushed
1 pat butter or margarine

Oven temperature is 325 degrees. Read full directions first.

DIRECTIONS

Thaw broccoli. While waiting for broccoli to thaw, preheat oven to 325 degrees. If you want topping, prepare now. Soften butter or margarine slightly and mix into crushed breadcrumbs. Set aside.

In a large bowl add cottage cheese, eggs, melted butter or margarine, melted flour and salt and pepper. Mix together until the ingredients are well blended. Put mixture in a greased casserole. Top with bread crumb topping. Set casserole in a shallow pan of hot water*. Bake at 325 degrees for about one hour. Use middle rack to bake. Allow casserole to cool and set for at least 10 minutes before serving.

*Sitting custards, and some casseroles in hot water helps them to ‘set.’ This method is actually called water bath or bain marie.

Recommended Cookbook
The Big Book of Casseroles: 250 Recipes for Serious Comfort Food If you love, love, love, casseroles you should think about buying this cookbook. Otherwise go to the library to see if they have this or other casserole cookbooks.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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