Rating: 4.58 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

For the longest time, my mum would make this amazing broccoli casserole. It is more like a crustless quiche, but has converted many broccoli haters into broccoli lovers! I have not ever tweaked this recipe - not even to add minced garlic, sauteed onion, pimento, etc; it's too simple and delicious on its own to need tweaking. This can be made ahead and refrigerated before cooking. It freezes well and can be thawed prior to cooking.

Recipe Summary test

prep:
10 mins
cook:
1 hr 8 mins
total:
1 hr 18 mins
Servings:
6
Yield:
1 9x13-inch casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice water to create an ice bath.

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  • 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 9x13-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.

Cook's Note:

If using a glass casserole dish adjust oven temperature to 325 degrees F (165 degrees C).

Nutrition Facts

300 calories; protein 19g; carbohydrates 8.7g; fat 21.4g; cholesterol 144.1mg; sodium 550.2mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
09/30/2017
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. Read More
(8)
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/29/2017
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. Read More
(8)
Rating: 5 stars
07/29/2020
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. Read More
(3)
Rating: 4 stars
09/28/2020
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. Read More
(1)
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Rating: 5 stars
03/28/2021
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! Read More
(1)
Rating: 5 stars
10/05/2017
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!!! Read More
Rating: 5 stars
10/06/2021
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. Read More
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Rating: 5 stars
10/09/2020
Loved this and so easy to fix! It is also relatively low carb and high in protein! Read More
Rating: 4 stars
09/25/2020
This recipe was easy and had a good flavor for the most part. Read More
Rating: 5 stars
09/30/2020
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. Read More