Prep 10 mins
Cook 1 hr 10 mins
This is a recipe that I changed and used gluten free flour so I could enjoy it without the wheat. It is simple and delicious.
- 3 eggs
- 6 tablespoons gluten-free flour
- 2 cups frozen broccoli
- 1 lb cottage cheese
- 1⁄2 teaspoon salt
- 2 cups cheddar cheese
- Beat the flour and eggs until smooth and then add the remaining ingredients.
- Pour into a casserole dish, and bake uncovered at 350 for 70 minutes.
- Let sit about 5 minutes before serving.
Awesome soufflé-like casse role! I used an 11X7 casserole dish. I made it the night before, covered it and refrigerated it until cooking it for lunch the next day. I used a 12 oz. bag of Green Giant select broccoli florets and mixed them in frozen as directed. They were defrosted by the time I cooked it, so it didn't take more than an hour total. I cooked the casserole covered with foil for 45 mins. I then sprinkled extra cheddar on top and cooked it uncovered another 10 or 15 minutes. The Bob's Red Mill 1 to 1 all-purpose gluten-free flour I used worked fabulously. No one knew it was gluten free, and it got rave reviews. Thanks for sharing this great recipe!!
I thought this is a very good gluten free casserole. I'm going to make it again for our daughter. I didn't even have all the cottage cheese (had almost 1 cup), but it didn't make a difference. It reminds me of our daughter's recipe for Broccoli-Cheese cornbread. I also put the cheddar cheese on top the last 10 minutes of baking instead of mixing in. Thank you for the recipe.
5 stars- this was a terrific casserole. Great as a vege side and also would make a wonderful light lunch or dinner served with a salad. I used metric cups so also added in an extra egg. Added a 500 gram container of cottage cheese and grated my cheddar cheese. Cooking temp and time was spot on. This was a truely delicious dish that nobody would guess was gluten-free. Thankyou for sharing :) Photo also to be posted