Cheese and Broccoli Delight Recipe
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Category: |
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Ingredients: |
Ingredients: 10 oz. pkg. frozen chopped broccoli
2 tbsp. oil
5 medium sized carrots, shredded (about 2 cups)
1 onion, minced
1/2 tsp. salt
12 oz. cream cheese
2 eggs
10 oz. shredded cheddar cheese (2 1/2 cups)
1 tsp. minced fresh dill or 1/4 tsp. dill weed
1/4 lb. Fontina cheese, shredded (1 cup)
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Directions: |
Directions:Prepare broccoli according to package directions. Drain and place in a bowl; set aside. In a 12-inch skillet, over medium heat, add oil, then cook carrots, onions and salt until tender; stir occasionally. In a large bowl, with an electric mixer, beat cream cheese and eggs until smooth. Add carrot mixture, cheddar cheese and dill; beat at low speed until mixed. In another bowl, stir Fontina cheese into the broccoli. To assemble: In a greased 9x5-inch loaf pan, spread half of the cream cheese mixture. Top with all of the broccoli mixture. Carefully spread the remaining cream cheese mixture over broccoli. Set loaf pan inside a 13x9-inch baking dish filled halfway with water. Put into a preheated 325º oven for 1 hour or until knife inserted into center comes out clean. Remove loaf pan from water in the baking dish and let stand for 10 minutes. |
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Personal
Notes: |
Personal
Notes: I made this for Easter one year and it was a huge success. My brother-in-law Brian really loved it! I looked forward to making it again, but misplaced the recipe. Twenty years later I found it...a miracle...and have made it for my family ever since. It is a nice change from your "canned soup and vegetable" recipes. Just remember, it is very rich, so a little goes a long way! Note: I ran out of carrots the other day when preparing this recipe, so I just left them out and increased the broccoli a bit. I will say, it was as good, if not better than the original.
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