Estelle's Broccoli Puff

This broccoli puff is somewhere between a casserole and a savory soufflé. The Bisquick and eggs create a batter that puffs up around the cheddar cheese and broccoli florets as it bakes, giving you a golden, custardy dish with almost no prep work.

Half-cooking the broccoli before adding it to the batter is important. Raw broccoli would release too much water as it bakes, making the center soggy. Partially cooked florets hold their shape and texture while the eggy batter sets around them.

Blending the milk, eggs, salt, and softened butter first creates a smooth, rich base before the Bisquick goes in. Adding the baking mix last and stirring just enough to combine keeps the puff light. Overmixing activates the gluten and makes it dense and bready instead of airy.

An hour in the oven gives the top time to turn golden and puffed while the center firms up into a cheesy, broccoli-studded custard.

Chef Tips

• Drain the half-cooked broccoli well and pat it dry before folding into the batter. Excess moisture is the enemy of a good puff
• The casserole will puff up dramatically in the oven and then settle as it cools. That’s normal and expected
• Test doneness by inserting a knife in the center. It should come out clean, not wet
• Serve this hot from the oven for maximum puff. It deflates as it sits but still tastes great at room temperature

Variations

• Swap cheddar for Swiss or Gruyere for a more savory, nutty flavor
• Add diced ham or crumbled bacon for a heartier, protein-packed version
• Use fresh broccoli instead of frozen. Steam until just tender-crisp before adding