Impossible Broccoli and Cheddar Pie
Recipe adapted from Alicia's Recipes (my changes are in red; to make the pictured pie I doubled the recipe):
2 (10 oz.) pkgs. frozen chopped broccoli - I have used fresh steamed broccoli and I have frozen my own broccoli to use (bought the huge costco bag, steamed it, drained the water, put in a Ziploc bag and stuck in the freezer). I use enough to cover the dish and about 1-1.5 inches high.
3 c. shredded cheddar cheese (12 oz.) - I use a mix of extra sharp aged cheddar and a shredded Mexican blend both bought at Costco. I also like cheese a lot so I tend to add more than the recipe calls for.
2/3 c. chopped onion - I can't eat onions so I have substituted leeks or just left them out completely
1 1/3 c. milk - I use slightly less milk (when I doubled the recipe this time I used 2.5 instead of 2 2/3 cups)
3 eggs
3/4 c. Bisquick baking mix
3/4 tsp. salt
1/4 tsp. pepper
3 c. shredded cheddar cheese (12 oz.) - I use a mix of extra sharp aged cheddar and a shredded Mexican blend both bought at Costco. I also like cheese a lot so I tend to add more than the recipe calls for.
2/3 c. chopped onion - I can't eat onions so I have substituted leeks or just left them out completely
1 1/3 c. milk - I use slightly less milk (when I doubled the recipe this time I used 2.5 instead of 2 2/3 cups)
3 eggs
3/4 c. Bisquick baking mix
3/4 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease pie plate (10 x 1 1/2) or glass baking dish. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25-35 minuets (if doubling cook for about 45 minutes at 425-450 degrees. Top with remaining cheese. Bake just until cheese is melted, 1-2 minutes longer - turn off oven, it will be hot enough to melt the cheese. Cool 5 minutes. Yield 6-8 servings.
Cameron's Broccoli Cheddar Soup
This is Cameron's recipe that has been refined through trial and error.
1 ¼ cup of vegetable stock
1 ¼ cup of heavy whipping cream
1 - 1 ½ cup of steamed blended broccoli
2 cloves garlic
1 cup extra sharp aged cheddar cheese
2 tbsp butter
2 tbsp flour
salt to taste
Steam broccoli and add to blender with ¼ cup vegetable broth and process till well blended OR food process steamed broccoli without vegetable stock (add the extra 1/4 cup of vegetable stock to the cup of vegetable stock that is mixed later). Melt butter in pot and add crushed garlic. Stir for a couple of minutes and then add flour to make a rue. Slowly whisk in 1 cup of vegetable stock and 1 ¼ cup of heavy whipping cream. Bring to slight boil and mix in 1 - 1 ½ cup of steamed blended broccoli. Simmer for 15 minutes. Turn heat off, mix in cheese and salt to taste, stir. Allow to cool down before serving. Serves 2 with some left overs!
