"So incredibly good you will not believe how easy they are to make. A family secret recipe that leaves lots of room for interpretation. We eat these a lot in the summer for dinner with a salad and a loaf of good bread. YUM! But be sure that if adding cooked ingredients, allow them to cool a bit before adding milk and eggs so they don't start to scramble. Eat lukewarm for best flavor or warm." — msmaggie007
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2 (10 ounce) packages
frozen broccoli florets, thawed and drained
shredded sharp Cheddar cheese
ground black pepper to taste
First time I've logged on to review a recipe. I'm giving it a 5! So many times I make things from this site that call for cheese and you can barely taste it. This is right for us cheddar lovers. We really enjoyed it. I did add some mushrooms as the author suggested and it was really good. The only way I can describe it is as if someone took my baked mac and cheese from my childhood and made it into handy squares. Was gone in a flash.
Something else I really liked about it? Didn't have to play around too much with it. Directions were really easy to follow. I guess my take on it is this, if you are heavy duty cheese people leave the amount as written. If you aren't well then, cut down on it. I'm leaving it as is.
This was cheesy to the point of being oily. The oil was bubbling as I pulled it out of the oven and it congealed as it cooled. I would cut the cheese in half, maybe even 1/4 and it would be plenty.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cheese Squares
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 329
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