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Broccoli Cheddar Casserole Recipe

Photo by: Taste of Home

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We're lucky to have fresh fruits and vegetables year-round. I put bountiful Arizona broccoli to great use in this rich side dish. Even those who don't care for broccoli finish off big helpings. — Carol Strickland, Yuma, Arizona

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12-16 Servings
Prep: 15 min. Bake: 45 min. + standing

Ingredients

8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter, cubed
12 eggs
2 cups heavy whipping cream
2 cups (8 ounces) shredded cheddar cheese, divided
2 teaspoons salt
1 teaspoon pepper

Directions

In a skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a bowl, beat eggs. Add cream and 1-3/4 cups of cheese; mix well. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 cup) equals 298 calories, 27 g fat (16 g saturated fat), 238 mg cholesterol, 535 mg sodium, 5 g carbohydrate, 1 g fiber, 10 g protein.

Broccoli Cheddar Casserole published in Taste of Home December/January 1997, p9

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