More Broccoli?

Roasted chicken, potatoes and broccoli casserole

I made an amazing broccoli casserole this week...and it was so yummy, I made it twice!

What you need
~2 cups washed and cut broccoli florets
1 1/2 cups ricotta cheese
1/2 cup grated cheddar (though I have used as little as 1/4 cup as that was all I had the first time I made it!)
2 eggs + milk for a total volume of about 2 cups (give or take)
Panko bread crumbs (could use crushed Ritz or soda crackers, or even crushed salad croutons!)


What to do
1.  Boil some water in the kettle to pour over the broccoli
2.  Wash and cut broccoli and place in a large mixing bowl
3.  Pour boiling water over broccoli to soften.  Meanwhile.....
4. Mix together eggs and milk and whisk with a fork
5.  Shred the Ched!
6.  Lightly grease a casserole dish (I used a 9 x 13, though a smaller one would also work)
7.  Drain broccoli, and mix in ricotta, cheddar, and egg/milk mixture.  Add in salt and pepper if desired.  The mixture should look a bit soupy but not runny.  Add more milk if you think it is too thick.

Top with bread crumbs or crushed crackers, or whatever.  The crunchy part makes it oh so yummy!   Bake at 375 on convection for 30 - 40 min.  If you have a super hot oven, maybe bake it at 350.

My kids had seconds....and....if you have leftovers, makes a great addition to lunch the next day!

Options that could work....add in some chopped spinach or sliced mushrooms!  Any veggie goes!