That cassarole id most likely a variation of quiche.
Try making it by mixing eggs heavy cream cheese and pre-cooked broccoli salt and pepper together then putt it in a greased cassarole dish and bake until the egg is frim all the way through. Or you can look up broccole and cheese quiche recipe up on the internet then just dont put the filling in a crust.
Veggie Frittata
2 Tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1/2 cup red pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
2 cups of broccoli, cut into small pieces (no stems)
8 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat Marble Jack cheese, shredded (any cheese will work)
Heat 1 tablespoon of olive oil over medium heat in a 9 to 10-inch skillet. Add the onion, red pepper, garlic and thyme. Saut茅 until onion is soft. Microwave covered broccoli for 2 minutes on high. Remove the vegetable from the skillet and add to broccoli.
Turn on the broiler. While heating, beat the eggs, salt and pepper together. Put the remaining 1 tablespoon of olive oil in the skillet on medium heat. Pour the egg mixture into the pan and scatter the vegetables on top. Turn the heat to low and cook until the frittata is golden brown on the bottom and the egg is beginning to set, approximately 7 minutes. Oven proof the skillet handle by wrapping it in aluminum foil. Place frittata under the broiler and cook until it is almost firm. Add cheese to the top and again put under broiler until completely set and cheese is melted. Slide onto plate and cut into wedges. Serves 8.
Delicious Egg and Vegetable Casserole
12 eggs
2 cups non-fat cottage cheese
2 tablespoons Mrs. Dash seasoning blend
1 cup reduced fat shredded Marble Jack or cheddar cheese
2 cups freshly sliced veggies (onions, red pepper, broccoli)
salt and pepper, optional
Directions:
Preheat oven to 350掳F. Place vegetables in a microwave-safe bowl. Cover with plastic wrap and cook on high for 3 minutes. Set aside. Mix eggs, cottage cheese, seasoning, salt, and pepper in a large bowl. Pour half of the mixture in a greased 9 x 13 inch pan. Top with well-drained vegetables and shredded cheese. Pour remaining egg mixture over vegetables.
Bake at 350掳 for 45 minutes to 1 hour. Eggs should be set and top very lightly browned. Serves 8.Broccoli Casserole?
Hometown Buffet/Old Country Buffet Spinach Marie recipe
1 (10 ounce) package frozen chopped spinach
4 beaten eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 cups heavy cream
2 cups mild Cheddar cheese, shredded
1 cup fine dry bread crumbs
Paprika
Butter a 9-inch glass pie plate or a 9-inch square dish well.
Thaw and drain spinach.
Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake at 375 degrees F for 35 to 50 minutes (start checking at 35 minutes). Don鈥檛 over-bake.
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I could not find Old Country Buffet recipe but did find these and they sound great!
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Broccoli Cheese Casserole
INGREDIENTS
1 (16 ounce) package frozen chopped broccoli
2 tablespoons water
1 (16 ounce) jar process cheese sauce
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
4 cups cooked white rice
1 (2.25 ounce) package blanched slivered almonds
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.
In a small pot, cook cheese and soup together until smooth.
Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.
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Broccoli Cheese Casserole
1 (10 ounce) box frozen chopped broccoli or 1 head fresh broccoli
1/4 cup chopped celery (optional)
1 cup diced onions (optional)
1 (8 ounce) jar Cheese Whiz or 1 cup shredded colby cheese
1 (10 ounce) can cream of chicken soup or cream of mushroom soup or cream of celery soup
3/4 cup milk
1 cup instant rice, uncooked or 2 cups cooked rice
salt and pepper
If using fresh broccoli cook broccoli to desired tenderness. Sautee celery and onion in a bit of butter if desired. If using cooked rice, prepare rice. This can all be done ahead of time.
Mix all ingredients and pour into a greased 2 quart casserole with a lid. (Or cover with foil).
Sprinkle additional cheese on top.
Bake covered at 350潞F for 45 minutes if using uncooked minute rice, if using cooked rice bake until warm through and cheese is bubbily.
Broccoli Stuffing Casserole
1 qt. frozen broccoli
1 pkg. stuffing mix
1/4 c. butter or margarine
1-2/3 c. water
1 can cream of chicken soup
1/2 c. milk
3 slices cheese
Cook and drain broccoli. Make up stuffing, using water and margarine as directions shown on box. Combine broccoli, stuffing, soup and milk. Pour into greased casserole. Chop up cheese and sprinkle over top of mixture. Bake at 350掳 for 30 minutes.
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Broccoli and Stuffing Casserole
2 lbs. fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 C. mayonnaise
10 oz. dry bread stuffing mix
1/2 C. butter, melted
1 C. shredded Cheddar cheese
Preheat oven to 350掳F. Lightly grease a 9 x 13 inch baking dish. Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over sauce. Drizzle butter over stuffing; top with cheese. Bake 30 minutes.
Makes 12 to 15 servings.
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Broccoli Stuffing Casserole
INGREDIENTS:
1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 tsp seasoned salt
pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter
PREPARATION:
Grease a 2-quart casserole and set aside.
In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper.
Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes.
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Broccoli Stuffing Bake
3/4 cup Kraft Miracle Whip Salad Dressing
1/2 cup milk
1 pkg. (6-1/4 oz.) Stove Top Stuffing Mix
1 pkg. (16 oz.) frozen broccoli cuts, thawed
1 cup shredded Cheddar cheese
Mix salad dressing, milk and contents of seasoning
packet.
Stir in Stuffing Crumbs, broccoli and cheese. Spoon into
a greased 7" x 11" baking dish.
Bake at 350掳 F., for 20 to 25 minutes or until thoroughly heated.
Makes 6 servingsBroccoli Casserole?
My mom makes tuna casserole and if you search on google of broccoli casserole u'll find it if you can't find it search tuna csserole on how yo make it.
I used to have a recipe that was on the box of Bisquick mix. It had eggs, cheese and brocolli in it. I don't have it available as I am out of Bisquick at the moment.
You probably won't be able to get the exact taste of the casserole that you liked, but some of the recipes that people have left you already sound wonderful...I'm getting hungry thinking about them.
Try www.cdkitchen.com-recipes , they have alot of the restaurant recipes. :)
Broccoli Casserole
INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
DIRECTIONS
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
1 box chopped broccoli
1/2 can cream of mushroom soup
1/2 c. mayonnaise
1/4 c. chopped onions
1 egg
Velveeta cheese
Butter
1 pack Ritz crackers
Cook broccoli as directed, drain. Mix egg, soup and mayonnaise together with broccoli and onions. Place in a buttered casserole dish. Cover with slices of Velveeta cheese then cover with crushed Ritz cracker crumbs. Dot cracker crumbs with small slices of butter. Bake at 350 degrees for about 20 minutes.
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