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Broccoli & cheese casserole

Posted by Jeanne on March 8, 2010

I didn’t realize so many people liked broccoli & cheese casserole.  Shows what I know, eh?

This recipe is based on this other recipe I found in Cooking Light – it’s from the November 2006 issue.  It’s good as written, but I never, ever have egg substitute so I decided to change things up a bit.  I also use brown rice and whatever cheese we have on hand – it’s versatile like that.

Broccoli & cheese casserole

3 C cooked brown rice

6 TB Parmesan cheese, divided

1 tsp salt, divided

0.5 tsp dried oregano

0.5 tsp red pepper flakes

4 large eggs, divided

Cooking spray

0.5 C shredded fontina cheese (or other soft cheese, I used havarti this time)

4 C coarsely chopped broccoli florets (I used one bag of frozen, about 10 oz.)

1 C finely chopped onion

0.25 C shredded extrasharp cheddar cheese

0.75 C 1% low-fat milk

0.5 tsp freshly ground black pepper

0.5 C breadcrumbs

Preparation

Preheat oven to 400F.

Combine the rice, 0.25 C Parmesan cheese, 0.25 tsp salt, oregano, red pepper flakes, and 2 beaten eggs. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina (or other cheese) evenly over rice mixture. Set aside.

Cook broccoli by steaming approximately 5 minutes until tender.  Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; saute until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.

Combine remaining 2 eggs, milk, remaining 0.5 tsp salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 25 minutes or until set.

Makes six servings – it freezes well, reheats well, and I eat it with hot sauce on top.  Good stuff – I am still not sure why Curt hates it.

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One Response to “Broccoli & cheese casserole”

  1. […] Broccoli & cheese casserole « Jeanne Eats World […]

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