Easy Cheddar Cheese Broccoli Bake
This cheddar broccoli bake is so much more than just those two ingredients. We are elevating your average side dish with some added protein (the cottage cheese). We are also making it super flavorful with the Boursin cheese. A great substitute for Boursin cheese is cream cheese, herbs and garlic. Although I highly recommend the Boursin.
If you don’t have potato starch, you can use corn starch, or regular flour here. You can also use any shredded cheese you like too in place of cheddar. If you like this recipe, you will love my Easy Vegetable Bake or my Creamy Pesto Vegetable Bake! These are super similar with ingredients and all taste creamy and delicious!
I have to admit that I never tried Boursin cheese up until this recipe. I had always seen it on social media and at the supermarket but never gave it a go. Until now. And let me tell you – its a keeper! The flavor is so yummy and really took this dish to the next level.
I love to serve this with my Killer Crack Chicken Recipe or my Lemon Pepper Chicken Skewers. This dish is also great for meal prep. I make it on Sunday and then reheat it all week long. Its super satisfying and so delicious!
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Creamy Cheddar Cheese Broccoli Bake
Ingredients
- 3-4 medium broccoli crowns, cut into florets
- 1 cup cottage cheese
- 3 eggs
- 1/4 cup olive oil
- 5.2 oz Boursin cheese
- 3 tbs potato starch
- salt + pepper, to taste
- 8 oz sharp cheddar cheese, shredded
Instructions
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered until bright green, about 2 to 3 minutes. Remove from water promptly and spread out on a platter or surface to dry.
- Preheat oven to 350℉ (175℃). Combine (in this order) cottage cheese, eggs, olive oil, Boursin cheese, potato starch, salt and pepper to taste, in a mini food processor and blend until completely smooth (1 minute). Transfer broccoli to a 9×13 baking dish. Next EVENLY pour the cottage cheese mixture over broccoli and then add the cheddar cheese on top. Bake for 45-50 minutes.
Notes
- Store leftovers in an airtight container. Reheat in a pan.
- If you don’t have potato starch, you can use corn starch, arrowroot powder or all purpose flour.
Nutrition
Looking for more?
Would love this recipe, but it’s too high in calories.