Recipe by Charmed
I was cooking for a vegetarian for a while, and came up with a few recipes that were very much enjoyed. This is one of them. I adapted this recipe from one I found in an old Church cookbook called Blessings. It's one of my favorites, great for lunch or dinner with a salad. It also makes a great bring along recipe, and halves easily too.
Top Review by Kitchen Kozy
This was a great idea and a nice easy recipe to make. 2 out of 3 kids enjoyed it, which is about as good as we get with the kids. We found it a touch more eggy than we thought optimal, so we might experiment with using only 3 eggs and a little water next time. I sauteed my onion before mixing it in. I also used a 14oz bag of broccoli because the grocery store was out of the 10oz boxes. The 14oz of broccoli seemed like a fine amount. I also tried tossing in a little cheddar jack shredded cheese, but we couldn't taste it in the final product. It was nice sprinkled or melted on top though. Thanks for an interesting recipe idea.
- 2 (7 1/2 ounce) boxes corn muffin mix
- 4 tablespoons butter or 4 tablespoons margarine, melted
- 4 eggs
- 1 medium onion, chopped fine
- 1 (10 ounce) package frozen chopped broccoli, thawed
- 2 cups cottage cheese