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| Broccoli & Cheddar Casserole |
Ingredients
4 medium heads broccoli
3 whole eggs, beaten
1 cup ricotta cheese
1/3 cup grated extra sharp white Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium Vidalia or other sweet onion, chopped
coarse salt
freshly ground black pepper
Method
Preheat the oven to 350°
Boil the broccoli heads in water for about 10 minutes. Drain them, and then chop
them coarsely, including the stems
Beat the eggs in a deep bowl, add the ricotta and cheddar cheeses and the
cornstarch-milk mixture. Mix thoroughly. Add the chopped onion, salt, and pepper.
Add the drained broccoli, mix again, and blend the ingredients well
Butter thoroughly an ovenproof baking dish and place the broccoli mixture in it.
Bake for about 30 minutes. Serve hot
4 medium heads broccoli
3 whole eggs, beaten
1 cup ricotta cheese
1/3 cup grated extra sharp white Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium Vidalia or other sweet onion, chopped
coarse salt
freshly ground black pepper
Method
Preheat the oven to 350°
Boil the broccoli heads in water for about 10 minutes. Drain them, and then chop
them coarsely, including the stems
Beat the eggs in a deep bowl, add the ricotta and cheddar cheeses and the
cornstarch-milk mixture. Mix thoroughly. Add the chopped onion, salt, and pepper.
Add the drained broccoli, mix again, and blend the ingredients well
Butter thoroughly an ovenproof baking dish and place the broccoli mixture in it.
Bake for about 30 minutes. Serve hot
