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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe was given to me by a dear friend, who passed away a couple of years ago. I liked it so much that she used to give it to me as a birthday present! It's very rich, so I like to cut it into very small squares for serving. It also freezes very well. Ingredients:
2 boxes jiffy corn muffin mix |
3 eggs |
8 ounces cottage cheese (small curd) |
1 cup cheddar cheese, grated |
1/2 cup butter or 1/2 cup margarine |
1/4 cup chopped onion |
3/4 cup milk |
10 ounces frozen chopped broccoli, thawed and drained |
Directions:
1. Melt butter in 9 x 13 baking dish.
2. Mix corn muffin mix, eggs, cottage cheese, cheddar cheese, onion and milk in bowl.
3. Make sure broccoli is well-drained and pat dry.
4. Add to other ingredients in bowl and stir.
5. Pour contents of bowl into baking dish; mix lightly with the melted butter/margarine.
6. Bake in 350° oven for 35-40 minutes, until golden brown.
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