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Broccoli-Cheddar Puff

Active Time: 25 minutes • Total Time: 1 hour 25 minutes • Serves: 12


Schnucks nonstick cooking spray
2 pounds fresh broccoli crowns (about 4 large)
2 tablespoons Schnucks unsalted butter
1 package (8 ounces) white mushrooms, sliced (about 3 cups)
1 package (8 ounces) Schnucks finely shredded sharp Cheddar cheese (2 cups)
1 package (6 ounces) Schnucks finely shredded Swiss cheese (1-1/2 cups)
8 Schnucks large eggs
1 container (16 ounces) Schnucks small curd cottage cheese
1-1/2 cups Schnucks vitamin D whole milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups Bisquick® pancake and baking mix

1. Preheat oven to 350°F. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Meanwhile, remove stems from broccoli; discard or save for another use. Cut remaining broccoli into 1-inch florets. You should have about 10 cups. Add broccoli to boiling water and cook 1 minute. Drain well in colander.

2. Meanwhile, in nonstick 12-inch skillet, melt butter over medium-high heat. Add mushrooms and cook 5 to 7 minutes or until browned and tender, stirring occasionally. In medium bowl, toss cheeses until well combined.

3. In large bowl, with whisk, beat eggs. Stir in cottage cheese, milk, salt and pepper until well combined. Stir in baking mix just until blended. Set aside 1 cup cheese. Fold remaining cheese, broccoli and mushrooms into egg mixture.

4. Pour broccoli mixture into prepared dish; sprinkle reserved cheese on top. Bake 50 to 60 minutes or until top browns, center is set and knife inserted in center comes out clean. Let stand 10 minutes before serving.


Each serving: about 339 calories, 18 g total fat (10 g saturated), 171 mg cholesterol, 619 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g sugars, 22 g protein

Cook’s Wisdom

You can substitute the fresh broccoli with 2 packages (16 ounces each) unthawed Schnucks frozen cut broccoli. Bake 1 hour 10 minutes to 1 hour 20 minutes.