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Dutchess County Broccoli and Cheese Casserole

By Brother Victor-Antoine d'Avila-Latourrette

3.0

(32)

Recipe information

  • Yield

    6 servings

Ingredients

4 medium-size heads broccoli
3 eggs, beaten
1 cup ricotta cheese
1/3 cup grated Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium onion, chopped
Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    1. 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.

    Step 2

    2. 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.

    Step 3

    3. Butter thoroughly an ovenproof baking dish and place the broccoli mixture in it. Bake for about 30 minutes. Serve hot.

Simplicity from a Monastery Kitchen Broadway
TagsCasseroleAmericanBroccoli/BroccoliniVegetableRicottaCheeseDairyCheddarSideDinnerNut FreeVegetarianOven BakeCookbooks
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