Broccoli and Cheese Casserole – Cookin with Cliff and Trish

     This Broccoli and Cheese casserole was delicious.  We made good use of our Big Green Egg Dutch-oven once again.     

               Ingredients

2 lbs. frozen Broccoli florettes or fresh blanched

1 large can  of dried onions

1 tsp chopped thyme leaves

1 tsp chopped oregeno leaves

2 tbsp paprika

1 tsp cayenne pepper

1 tbsp pepper

1 stick of butter (melted)

1 lb cheddar cheese

1lb monteray jack cheese

mesquite wood chips (soaked for an hour)

Start off with soaking the wood chips in water for about an hour.  Combine all ingredients the Big Green Egg Dutch oven or casserole dish, reserving 1/3 of the dried onion and cheeses for topping.

 Set up the Big Green Egg for indirect cooking with the plate setter, at 425 degrees.  Cook for about 45 minuets, until the cheese is nice and bubbly.

 Top with the remaining dried onion and cheeses and put back in the egg for about 15 minutes, until the onions are browned and the cheese is melted.   We served the casserole with some delicious, fall off the bone, ribs! (Also on this blog)