Alice Dziadon’s Broccoli Cheese Casserole

Ingredients

• 4 large eggs
• 2 pounds 1%-fat cottage cheese
• 6 tablespoons all-purpose flour
• 1 bag (20 ounces) frozen broccoli cuts, thawed and drained
• 1 loaf (8 ounces) process cheese spread, cut in small pieces
• 1/2 cup chopped green onions
• 1/4 cup butter or margarine, cut in small pieces

Steps

1. Heat oven to 350°F. Have a shallow 2 1/2-quart baking dish ready.
2. Beat eggs in a large bowl until blended. Stir in cottage cheese and flour until smooth.
3. Stir in remaining ingredients until evenly distributed.
4. Spread in baking dish and bake 1 hour or until set and edges are golden brown.

Notes

This casserole can be assembled, wrapped airtight and frozen up to 2 weeks ahead. Thaw before baking.

Makes 12 servings.

Per serving: 194 cal, 17 g pro, 9 g car, 10 g fat, 98 mg chol with butter, 86 mg chol with margarine, 665 mg sod.

From a printed recipe (magazine clipping (‘shown on page 146’)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Torn left edge at the bottom cuts the first letter(s) of the last three lines (‘Per’, ‘fat’, ‘margarine’); words are unambiguous.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.