Broccoli Cheddar Casserole
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
YIELD: 16 servings.
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
Ingredients
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8 cups chopped fresh broccoli
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1 cup finely chopped onion
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3/4 cup butter, cubed
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12 large eggs
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2 cups heavy whipping cream
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2 cups shredded cheddar cheese, divided
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2 teaspoons salt
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1 teaspoon pepper
Directions
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1.
In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. 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.
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2.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.
Nutrition Facts
1 cup: 298 calories, 27g fat (16g saturated fat), 238mg cholesterol, 535mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 10g protein.
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