This simple icing is impenetrable. Although highly sweet, it is the perfect complement to a homemade scratch cake recipe’s natural flavor. The first time I used it, I did so to lighten a cake that had been baked with a dense whole grain white flour. Uh-mazing!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 8 mins |
| Total Time: | 1 hr 18 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch casserole |
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.
- If using a glass casserole dish, adjust the oven temperature to 325 degrees F (165 degrees C).
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 12 g |
| Sodium | 550 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you for leaving the “minced garlic, sauteed onion, pimento, etc ..” out. I like to taste my food ingredients too. The Cordon Bleu school of cooking in Paris recommends just wiping a small cloth containing a crushed clove of garlic around the inside of a cooking pot before use. Not adding cloves of minced garlic to the ingredients. How does anyone taste anything except the garlic in such recipes.
I added an extra egg and used 6 or 7 oz of cheese because that’s what I had. It was very tasty. I weighed 10oz of broccoli and would use it a bit more next time.
It’s very good. What I changed, I didn’t use ice, but I put some garlic powder and a little green hot paper in.
Want to ramp this up a notch? About 10 minutes before this is finished baking, crush up about a half box of cheez-it crackers and sprinkle over the top. Then finish baking. Give it a try.
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!
It was a good recipe! It’s very similar to another recipe on this site called “Cheesy Baked Eggs” which I make ALL THE TIME for breakfast on the weekend, which also has cottage cheese in it. The addition of the broccoli was delicious as a dinner side. The description says it’s great as is, but I wanted a bit more of a savory flavor, as opposed to a breakfast flavor, so I did add a sprinkle of cumin and some minced garlic. I doubled the recipe because it just didn’t sound like enough, and we ended up with 8 large, thick squares from a 9×13” pan. Definitely enough left for tomorrow. I’d make it again!
Delicious! Will definitely make again.
I was reluctant to try this recipe because the baking time is 60 to 90 minutes. Took a gamble and baked it for 60. Perfect. Next time I might saute some onions in that melted butter, but it was great as is.
Tasted really good. Mine was quite flat though. I may have used too much broccoli. Not sure. However I really liked it and will make it again.
Loved this and so easy to fix! It is also relatively low carb and high in protein!
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.
Love the ease of making it … the taste is pretty darned good … but mine was SUPER FLAT. Only way I deviated from the recipe was I cooked my broccoli in my Instant Pot. (Put broccoli on trivet, one cup of water in the bottom (2 if 8 quart), set to pressure cook for 0 minutes, QR). Not sure why it is flat, but I kinda like anyway! HA! I’m curious how it will come out when I make it again, because I will make it again.
Unfortunately this just didn’t work. I followed the recipe exactly. The problem I have with this recipe is that the egg and cheese bind together but not with the broccoli so it tasted as if I had scrambled eggs and cheese , and then mixed in a handful of broccoli. The taste was not worth the calories . I would probably just make a nice cheese sauce next time.
This recipe was easy and had a good flavor for the most part.
I loved it! While I like cottage cheese I have never used it in a broccoli casserole but now I probably always will! I made no changes and it turned out fantastic.
Love this recipe! It’s delicious and easy enough to make. Loved even by non-vegetable eaters!
Hello, Allrecipes. In English, the adjectives precede the nouns. Who in the world came up with this ingredient list? The recipe is great. The list of ingredients is beyond odd.
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.
I will definitely make this recipe again. It tastes like a delicious quiche without the crust! Only substitutions/changes were Country Crock for the butter, olive oil for the vegetable oil, and took one egg yolk out, but used all the albumen. Very delicious!!!