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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This dish is a lovely alternative to a regular broccoli casserole and goes beautifully with most entrees. Ingredients:
1 (10 ounce) package frozen chopped broccoli |
1/2 cup chopped onion |
2 tablespoons butter |
1 (10 ounce) can cream of mushroom soup |
2 cups cooked rice |
1 teaspoon worcestershire sauce |
1/4 teaspoon dried thyme |
4 eggs, separated |
2 cups shredded cheddar cheese |
Directions:
1. Preheat the oven to 400 degrees.
2. Cook the broccoli using package directions and drain well.
3. Saute the onion in butter until tender. Stir in soup, rice, broccoli, and seasonings.
4. Turn into a greased shallow 2-quart casserole dish. Bake for 20 minutes.
5. Beat the egg yolks in a large bowl until thick and lemon-colored. Stir in cheese.
6. Beat egg whites until soft peaks form and fold into the egg yolk mixture.
7. Remove casserole from the oven and stir. Spread the egg and cheese mixture over the top.
8. Bake for 15 minutes longer or until golden brown.
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