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Broccoli Cheese Casserole

Broccoli Cheese Casserole - A Family Feast
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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.

Ingredients

Scale

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 1/2 cups yellow onion, diced

4 ounces button mushrooms, sliced thin

1 tablespoon fresh garlic

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 cups whole milk, heated

4 ounces Monterey Jack cheese, shredded

4 ounces sharp white cheddar cheese, shredded

1/2 cup mayonnaise

1 tablespoon Dijon mustard

Few grinds nutmeg

1/2 teaspoon dry mustard

Topping

1 1/2 sleeves Ritz or other butter crackers slightly crushed by hand (45 crackers)

3 tablespoons melted butter

1 teaspoon paprika

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 350 degrees F and spray a 9X13 casserole dish with kitchen pan spray.
  2. Put a medium pot on to boil with one inch of water. Once boiling, add a little salt and plunge the broccoli florets in and close the lid. Steam on full boil for three to five minutes. They should still be dark green and still be mostly crunchy but slightly softened. Have a large bowl of ice water standing by.
  3. After steaming for three to five minutes, pour into a colander and then into the ice water. Then drain the cooled broccoli and hold in the colander.
  4. In the same pot, melt the butter over medium heat and add the onions and mushrooms and cook for three minutes.
  5. While cooking, place garlic, salt and pepper on your cutting board and chop and crush to a fine mash.
  6. Add to the pot and cook for one minute.
  7. Add the flour and stir and cook for two minutes.
  8. Stir in the hot milk in three pours, stirring it in between pours.
  9. Add the Jack cheese, cheddar cheese, and stir in to melt.
  10. Add the mayonnaise, Dijon, nutmeg, and dry mustard and stir to combine.
  11. Add the drained broccoli and gently stir to combine then pour into the prepared casserole dish.
  12. In a medium bowl crush the crackers by hand to a large coarse crumb (not too fine).
  13. Stir and mix in melted butter, paprika, Parmesan and parsley.
  14. Spread over the casserole and bake for 30 minutes uncovered.
  15. Serve immediately.

Find it online: https://www.afamilyfeast.com/broccoli-cheese-casserole/