By 10 a.m. it was all over but the cooking.
Good times.
As a wee holiday gift to you, I hereunder offer up my recipe for broccoli casserole - so good even kids will eat it. Think of quiche without the crust, becaus who needs THAT kind of complication in their lives? Nobody, that's who.
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Tiff's broccoli casserole
2 cups broccoli florets (frozen is fine)
1 cup skim milk
3 large eggs
2/3 cup shredded cheese (whatever kind tickles your ticklish bits - monterey jack and cheddar work well if you've got sensitive kid palates coming to dinner. Otherwise, a nice nutty swiss or other more robust cheese would be great)
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
dash cinammon
- Cook the broccoli until tender, drain
- Mash or use a mixer to pulverize the broccoli (yay! pulverize!)
- Add remaining ingredients and mix thoroughly. Mixture should be the consistency of pudding. If too thin, add another egg or more cheese. (yay! more cheese!)
- Pour into a greased 2 qt casserole and bake covered in a 350 degree (F) oven until center is firm, about an hour.
This can also be microwaved, but the casserole won't stay as high as if baked slowly in a regular oven.
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Gotta go - I'll be back tomorrow with more goodies!!
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