Broccoli Cheese Casserole


I've misplaced the original recipe published by Jan Roberts Dominguez circa 1980.  This is a delicious brunch dish.

So based on my memory...I’ve learned some cooking techniques in the intervening years – like to salt the water heavily so salt is absorbed into the broccoli.

4 cups Broccoli florets – could probably use 2 – 4 cups more.  I’ll weigh in after this bakes.
2 cups cottage cheese
6 eggs
½ cup grated cheese
1/3 cup flour
Baking powder? I sorta remember the original recipe called for Baking Powder but I’m leaving it out for the time being. 
Salt.  ¾ tsp
Pepper 1tsp
½ cup roasted red peppers, or a small can of green Anaheim chilis.  I hand neither on hand substituted fermented red pepper salsa.  (Fermented food is my new fascination – more about that in future posts.)
1/3 cup melted butter

Boil a big pot of water.  Once that boils, add a tablespoon (yep) of kosher salt to water.  Add broccoli florets and steam for a few minutes until broccoli pierces easily with a fork.  Probably between four and six minutes.  Plunge broccoli into an ice bath to stop cooking action.

Preheat oven to 350 degrees.

Break eggs into a mixing bowl and whisk until yolks mostly broken.  Add cottage cheese and grated cheese.  Add ¾ tsp salt and a bit of black pepper.  Stir.  Stir in roasted red peppers.  Add drained broccoli. Strew a bit of finishing salt over top.  Then a handful of grated cheese.

Grease a baking dish, I used an 8x8 pan, and bake until set, 45 – 60 minutes, depending on size of pan. It's done when an inserted knife blade comes out clean.  Remove from oven and cool 30 minutes before serving.

Someday I'll install a print app to this blog - but for now it's cut and paste.

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