Broccoli Casserole

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Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Prairie Breeze™.

What is it? » This is no ordinary cheese. How many cheeses do you know of that are still made the old-fashioned way? By old-fashioned, I mean Holstein and Jersey cows that are hand-milked by Mennonite Amish in Iowa. The yellow cheese is aged for six months in vacuum-sealed plastic. The texture is creamy like a cheddar with little nibs of crystals scattered throughout. The taste is at once sweet and nutty.

Servings » 6


  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 1/4 cups shredded Prairie Breeze™ cheese
  • 1/3 cup blue cheese dressing
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons fresh ground black pepper
  • 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
  • 12 ounces sliced mushrooms, Sauteed in
  • 1 tablespoon butter
  • 1 (3 ounce) package chicken-flavored ramen noodles, broken up, and flavor pack


  1. Preheat oven to 350 degrees.
  2. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles.
  3. In a separate bowl, combine broccoli, mushrooms, and broken noodles, then toss together wet mixture and vegetables to evenly coat.
  4. Place in an 8-by-8 inch baking dish that has been sprayed with non-stick cooking spray and cook for 45 minutes covered.
  5. Then remove cover and bake for additional 15 minutes to brown.
  6. Cool for 15 minutes before serving.

Source » Adapted from Alton Brown, The Food Network