Name: Broccoli Cornbread Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 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

3

Recipe by Charmed

3

People talking

Join In Now Join the conversation!

Broccoli Cornbread Casserole created by Rita1652

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.

Ready In:: 40mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

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

directions

Preheat oven to 350.
Grease a 9x13" pan.
Mix all ingredients well and spread in pan.
Bake 30 to 35 minutes.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Charmed

Contributor

@Charmed

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Kitchen Kozy

12/7/2008

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.

Reply
review by Annie H

6/4/2004

This is a good recipe that I will make again. We served it with recipe #31482 Baked Beans Don't Get Any Better Than This. I enjoyed this casserole. I liked the flavors and it was surprisingly moist. It held together really well without being too eggy. Next time I think I would add some paprika for extra color as well as some garlic or chilis to give it some zing. As is, it makes a great alternative to normal corn bread for chili or baked beans. Thank you for the good recipe. ps, I cooked it for about 37-39 mins as the onions weren't quite soft at 30 mins. Next time I would also sautee the onions just a little bit. For prep I ended up using only one bowl, a knife, and a cutting board. I like that short stack of dishes!

Reply
photo by Annie H

6/4/2004

Reply
photo by Rita1652

5/16/2004

Reply
review by Rita1652

5/16/2004

I used fresh broccoli which I sauteed with the onion, finely diced jalapeno and 2 cloves of fresh crushed garlic. I mixed the cheese, 2 eggs, butter and corn muffin mix together then added it to the sauteed vegies in the pan they were cooked. Then bake as directed.

Reply