This is another recipe shared by the hostess of a lovely baby shower luncheon I attended. I have since served it at two other shower luncheons and other events. It’s always a bit hit and guests ask for the recipe. It can be made a day ahead and baked just before serving.
2 (10 oz.) packages frozen chopped broccoli
3 C cottage cheese (1 large container is perfect)
6 Tbsp. butter
1/3 C flour
1/4 C finely minced onion (I use 1 small onion)
1 (8 oz.) can whole kernel corn, drained
1/2 pound cheddar or swiss cheese, diced (I use cheddar)
1/2 tsp. salt
1/4 tsp. pepper
few drops hot pepper sauce
2 slices bread (white or wheat)
1/2 C crumbled bacon (optional)
Cook broccoli according to package directions and drain.
Combine cottage cheese, eggs, 4 Tbsp. butter and flour in flood processor or blender. Blend until cottage cheese mixture is smooth and creamy; pour into large bowl. Fold in broccoli, onion, corn (drained), cheese, salt, pepper, and hot pepper sauce. Pour into a greased, deep 2-1/2 quart casserole.
Make soft bread crumbs: Tear 1 bread slice into blender container and blending on low speed until soft crumbs have formed. Repeat with remaining bread slice. Melt remaining 2 Tbsp. butter in skillet. Add crumbs and saute until golden brown (over just above medium heat, this takes about 15 minutes). Sprinkle buttered bread crumbs and bacon over cottage cheese mixture.
Bake at 350F for 1 hour or until mixture is set.
Serve with Chicken Caesar Salad (we grilled the chicken), Green Chili and Cheese Cornbread (heated), hot crusty french bread slices, and Jai Lai Butter. I received many complements from this menu and everyone went home satisfied!