11 Shvat 5781 / Sunday, January 24, 2021 | Torah Reading: Beshalah
 
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HomeRecipes and CookingDairyBroccoli Casserole with Cheese and Herbs
 
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Broccoli Casserole with Cheese and Herbs    

Broccoli Casserole with Cheese and Herbs



During the cold winter months, there's nothing like a hot, delicious, and nutritious casserole for dinner. Add a vegetable salad to it and you're all set.

 



Preparation time: 1 ½ hours  

Baking time: 50-60 minutes 

Level of Difficulty: Easy-Medium 

Kashrut Type: Dairy 

 

 

 

During the cold winter months, there's nothing like a hot, delicious, and nutritious casserole for dinner. Add a vegetable salad to it and you're all set. 

 

This casserole does contain flour, eggs, cream cheese, and butter. All in all, it is a nutritionally balanced dish – all food groups are represented and most of the casserole is broccoli with herbs. 

  

The addition of the buttered crumbs is very tasty and contributes a slightly crunchy texture (but also a lot of calories). If you don't include the crumbs, the casserole will still be very tasty. Add a fresh salad and have a simple, light and fun dinner. I like to serve it with tomato salad, which is heavily spiced with lemon and coriander. 

  

It is permissible and even desirable to diversify - the Bulgarian and yellow cheese can be replaced or combined with other cheeses. If you have some leftovers of parmesan, feta, or Safed cheese in the fridge, this is a good time to get rid of them. 

 

 

INGREDIENTS 

This recipe is for a 31x22 cm/12x9 inch pan and yields 8-10 servings.  

 

2½ cups/600 grams broccoli, cleaned, checked for bugs, and broken into small flowerets 

3 eggs 

1 cup sour cream  

½ cup flour 

¾ cup/200 grams thin cheese or cottage cheese 

½ cup/90 grams Bulgarian cheese 

½ cup/90 grams yellow cheese 

2/3 cup finely chopped herbs (parsley, dill, coriander, chives) 

2 tablespoons dry onion, thinly chopped 

1/3 teaspoon salt with a bit of black pepper 

5 tablespoons breadcrumbs 

Oil cooking spray or a little butter 

  

 

PREPARATION 

  1. 1. Preheat oven to 180°F/80°C degrees. 

  1. 2. Cook the broccoli for a few minutes in lightly salted water over medium-high heat, until it begins to change color. Drain the water and refrigerate. 

  1. 3. Grate the Bulgarian and yellow cheese with a coarse-shred grater, and then put to the side. 

  2.  

  1. 4. In a large mixing bowl, mix the eggs with the sour cream. Add one by one (and mix) the chopped herbs and onions, the salt and black pepper, the flour, the thin/cottage cheese, and the grated cheeses. 

  1. 5. Add the cooked broccoli flowerets and mix well. 

  2.  

  1. 6. Transfer to a greased baking pan and sprinkle the breadcrumbs over the top. Bake at 180 degrees for about 50 minutes.  

  1. 7. Sprinkle a little oil or scatter thin slices of butter over the top, and then bake at 200 degrees until golden brown. 

  1. 8. Refrigerate for at least 15 minutes for the pie to stabilize. After that, it can be served immediately or refrigerated and reheated later. 

 

* * * 

Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.

 





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