Broccoli Cheese Casserole:
This recipe is easy and quick to prepare. I use pastured eggs and organic cheeses (my favorite brand is Organic Valley cheese made with milk from pastured cows). I use Bob’s Red Mill garbanzo bean flour for a gluten-free casserole.
1 cup cottage cheese
1 cup shredded cheddar cheese
2 tbsp. flour: for gluten-free, you can use gluten-free oat flour, garbanzo flour, probably almond flour
1 tsp. salt (less if desired)
dash of pepper
2 – 10 oz. packages frozen chopped broccoli, thawed and drained well
Beat eggs slightly.
Stir in cottage cheese and shredded cheese with flour, salt, pepper. Mix well.
Stir the drained broccoli into the egg/cheese mixture.
Pour into greased 9 x 9 pan. Bake 350 degrees for 30-35 minutes.
For a better result, keep in oven longer until very brown on top. (approximately 30 more minutes. This allows the broccoli to soften even more and just makes it taste better.