Ingredients:

  • 4 cups fresh broccoli florets
  • 1 tsp salt (for blanching)
  • 24 oz full-fat cottage cheese, slightly drained
  • 3 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1 tsp Dijon or Yellow mustard
  • 1 1/2 cups (6 oz) sharp cheddar cheese, shredded (divided)
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish well.
  2. Bring a saucepan of salted water to a rolling boil. Add broccoli florets and cook for exactly 2 minutes until bright green and slightly tender (al dente).
  3. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Drain thoroughly once cooled and pat dry slightly.
  4. In a large bowl, combine the drained cottage cheese, beaten eggs, milk, onion powder, garlic powder, pepper, and mustard. Whisk until mostly smooth.
  5. Gently fold in the blanched broccoli and 1 cup of the shredded cheddar cheese into the cottage cheese mixture.
  6. Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top.
  7. In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter until evenly coated. Sprinkle this evenly over the cheese layer.
  8. Bake for 35–40 minutes, or until the centre is set (no wobble), the edges are bubbling, and the topping is golden brown.
  9. Let the casserole rest on the counter for 10 minutes before slicing and serving to allow it to firm up.