Prep: 25 minutes plus standing
Bake: 45 minutes • Serves: 12
2 medium heads broccoli (about 2-1/2 pounds), cut into 1-1/2-inch florets (about 12 cups)
2 tablespoons PICS unsalted butter
1 package (8 ounces)Market 32 sliced white mushrooms (about 3 cups)
8 PICS large eggs
1-1/2 cups PICS small curd cottage cheese
1-1/2cups PICS whole milk
1/2 teaspoon PICS salt
1/4 teaspoon PICS ground white pepper
1-1/2cups Bisquick® pancake and baking mix
1 package (8 ounces) finely shredded sharp Cheddar cheese (2 cups)
1.Preheat oven to 350°. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Add broccoli and cook 1 minute; drain, rinse under cold water and drain.
2.Meanwhile, in large nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook 5 to 7 minutes or until tender, stirring occasionally.
3.In large bowl, lightly whisk eggs. Stir in cottage cheese, milk, salt and pepper until well combined. Stir in baking mix just until combined; fold in 1 cup Cheddar cheese, broccoli and mushrooms.
4.Pour broccoli mixture into prepared baking dish; sprinkle with remaining 1 cup Cheddar cheese. Bake 45 to 50 minutes or until center is set and internal temperature reaches 145°. Let stand 10 minutes before serving.
Approximate nutritional values per serving:
321 Calories, 17g Fat (10g Saturated), 166mg Cholesterol,
621mg Sodium, 20g Carbohydrates, 3g Fiber, 20g Protein
Chef Tip:You can substitute the fresh broccoli with 2½ pounds frozen broccoli florets. Bake 55 minutes to 1 hour 5 minutes.