Broccoli Cheese Bake

| February 23, 2007 | 0 Comments

So there I was, sitting at my desk at work. Idly clicking through Cooking Light‘s recipe archive when I found it: a broccoli recipe that I had to try. And when I say “had to” I mean right away, walk don’t run, need to do this now. Broccoli and Three-Cheese Casserole was calling me.

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So I did what any sane food loving person would do: I printed the recipe, starting my adaptations on it and headed home to try it out. One of the things that had really attracted me to the recipe was that it called for fontina, which I have a huge unused chuck of in my fridge. That was reason enough for me to try it out.

I definitely changed things up a bit from the original recipe to suit my needs and tastes such as deleting the onions and changing up portions. This isn’t Cooking Light’s dish anymore. But the result was pretty good – it’s a filling dish, and lighter in flavor than some that I make. It’s nice to have a lighter tasting dish once in a while. I think next time I would add in a little cayenne pepper to the rice mixture to give it a kick. That is noted in the recipe as optional.

Don’t be deterred by the long ingredient list or the process. It really doesn’t take that long to make.

Broccoli Cheese Bake

Yield: serves 4-6

Ingredients

  • 2 cups cooked white rice
  • 1/4 cup Romano cheese, plus 2 tbsp
  • 3/4 tsp salt, divided
  • 1/2 tsp herbes de provance
  • 3 eggs, separated
  • 1 tsp cayenne pepper (optional)
  • 1/2 cup shredded fontina cheese
  • 4 cups chopped broccoli
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tbsp skim milk
  • 1/4 tsp black pepper
  • 1/2 cup fresh breadcrumbs (I used stale French bread)

Instructions

  1. Preheat your oven to 400 degrees. Prepare a large oval baking dish by spraying with cooking spray.
  2. In a small bowl, combine the rice, 1/4 cup of the Romano, 1/4 tsp of the salt, herbes de province, and three egg whites. Stir in cayenne pepper, if desired. Spread mixture in the bottom of the prepared pan, pressing down. Sprinkle evenly with the shredded fontina.
  3. Meanwhile, heat a pot of water to boiling and cook the broccoli until just tender (about 4 minutes). Drain. Spread the broccoli over the rice mixture. Top with the cheddar cheese.
  4. In a small bowl, combine the egg yolks, milk, 1/2 tsp of salt, and pepper. Pour this over evenly over the broccoli.
  5. Finally, combine your breadcrumbs and 2 tbsp of Romano and sprinkle over the broccoli.
  6. Place the dish in the preheated oven and cook for 20-25 minutes until the top is slightly browned. Serve warm.
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Category: Recipes, side dishes, vegetables, vegetarian

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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