This recipe, from the November 2006 issue of Cooking Light, ended up being more frittata-like than I had anticipated. This is not a bad thing - it was very good. I just hadn't expected it to be such an eggy dish. We both really liked it, but I kind of wished I'd made my mom's broccoli-cheese-rice casserole instead. I guess you just can't top your mom's cooking, right?
Changes: Our fontina cheese expired so we used provolone; I made my own fines herbes (made from parsley, chives, tarragon, and chervil or marjoram); real eggs instead of egg substitute; storebought breadcrumbs vs homemade; and it baked for like 10 minutes longer than the recipe said because it wouldn't set.
Edited to add: OH I just read the note that came along with the recipe and realized that this was meant to be a brunch recipe! I am so dumb. That explains why it is eggy. Hahahahahaha.
Broccoli and Three-Cheese Casserole
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
2 cups cooked white rice
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes
3 egg whites
1/2 cup (2 ounces) shredded fontina cheese
4 cups coarsely chopped broccoli florets (about 1 bunch)
1 cup finely chopped onion
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
2 (1-ounce) slices firm white bread
Preheat oven to 400°.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
Cook broccoli in boiling water for 4 minutes or until tender; drain well.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.
Yield: 6 servings