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Broccoli Cheese Casserole has tender cooked broccoli in a cheesy cream sauce, all topped with a buttery cracker and cheese topping. Bake until hot and bubbly and golden on top.
2 pounds fresh broccoli florets (2 pounds after trimming so buy more to start)
4 tablespoons butter (another 3 tablespoons will be used in the topping)
1 ½ cups yellow onion, diced
4 ounces button mushrooms, sliced thin
1 tablespoon fresh garlic
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 cups whole milk, heated
4 ounces Monterey Jack cheese, shredded
4 ounces sharp white cheddar cheese, shredded
½ cup mayonnaise
1 tablespoon Dijon mustard
Few grinds nutmeg
½ teaspoon dry mustard
Topping
1 ½ sleeves Ritz or other butter crackers slightly crushed by hand (45 crackers)
3 tablespoons melted butter
1 teaspoon paprika
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
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Find it online: https://www.afamilyfeast.com/broccoli-cheese-casserole/