This is a fresh, light tasting version of the old classic broccoli and cheese casserole. I (Janice) have been making this for 35 years. The recipe calls for frozen broccoli, but we eat fresh broccoli so often at my house, that I just steam extra the day before I want to put together this recipe. Over the years, I changed the grated sharp cheddar cheese to 1/4-inch cubes of cheese instead.
Here is the assembled casserole just before baking. The reason for the cubes of cheese, is that they stay partially intact, so you get a nice bite of cheese with each forkful, but the other ingredients stay a little bit separate from the cheese, which makes their flavors stand out more. This is a wonderful healthy dish for enjoying brown rice.
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