This casserole is a great vegetarian option that’s also filling, so you won’t ever feel like it’s not hearty enough to be a main course. I love the combination of broccoli with Cheddar (obviously), but the cream cheese really kicks it up a notch. Put this on your list for your next Meatless Monday I bet you’ll love it.
Ingredients
- 2 tablespoons butter
- ¼ white onion, diced
- 1 garlic clove, minced
- 1 pound broccoli florets, roughly chopped
- Salt
- Freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1 cup shredded Cheddar cheese, divided
- ½ cup heavy (whipping) cream
- 2 eggs
How to Make It
- Preheat the oven to 350°F.
- In a large skillet over medium heat, melt the butter.
- Add the onion and garlic. Sauté for 5 to 7 minutes until the onion is softened and translucent.
- Add the broccoli. Season with salt and pepper. Cook for 4 to 5 minutes until just softened. Transfer to a 7-by-11-inch baking dish.
- In a medium bowl, stir together the cream cheese, ½ cup of Cheddar, the cream, and eggs. Pour over the broccoli. Season with more salt and pepper, and top with the remaining ½ cup of Cheddar. Bake for 20 minutes. Refrigerate leftovers in an airtight container for up to 1 week.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 440 kcal Calories from Fat: 351 kcal |
|
% Daily Value*
|
| Total Fat 39 g 111% |
Trans Fat 0.0 g |
carbohydrates 11 g 8% |
Dietary Fiber 3 g 8% |
Sugars 3 g 3% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |