Ingredients:

  • 4 cups Fresh Broccoli Florets
  • 3 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 3 Tbsp All-Purpose Flour
  • 1 cup Milk (Whole or 2%), warmed slightly
  • 3 Large Eggs, lightly beaten
  • 16 oz Cottage Cheese (4% Milkfat recommended), slightly drained
  • 1 ½ cups Sharp Cheddar Cheese, grated, divided
  • 1 tsp Dijon Mustard
  • 1 tsp Salt (or to taste)
  • ½ tsp Black Pepper, freshly ground
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Melted Unsalted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Blanch or steam the broccoli florets until crisp-tender (about 3-4 minutes). Immediately plunge into ice water to stop cooking, then drain very well and set aside.
  3. In a saucepan, melt the 3 Tbsp of butter over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Whisk in the flour and cook for 1 minute to form a simple roux.
  4. Slowly whisk in the warmed milk until the mixture is smooth and begins to thicken slightly. Remove the saucepan from the heat.
  5. In a large bowl, whisk together the beaten eggs, cottage cheese, Dijon mustard, 1 cup of the grated cheddar cheese, salt, and pepper.
  6. Temper the egg mixture by slowly whisking in the warm milk/roux base until fully combined and smooth.
  7. Gently fold in the well-drained broccoli florets and the remaining ½ cup of cheddar cheese into the wet mixture.
  8. Pour the entire mixture into the prepared baking dish.
  9. In a small bowl, toss the Panko breadcrumbs with the 1 Tbsp of melted butter. Sprinkle evenly over the casserole surface.
  10. Bake for 35–40 minutes, or until the edges are bubbling thickly and the topping is golden brown. Let the casserole rest for 10 minutes before slicing and serving.