Broccoli Cheese Casserole Recipe
A delicious dish your whole family will love. A great way to get the kids to eat their veggies.
Broccoli Cheese Casserole Recipe
Broccoli Cheese Casserole Recipe
INGREDIENTS
2 pounds broccoli, stems removed, about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup light cream
1 cup whole milk
2 teaspoons of freshly cracked black pepper
1/2 teaspoon salt
2 1/4 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
Salt for blanching water
2 strips of thick-cut bacon
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup light cream
1 cup whole milk
2 teaspoons of freshly cracked black pepper
1/2 teaspoon salt
2 1/4 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
Directions
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 5 minutes floret. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper, salt, and mustard. Mix in about a third of the cheese.
4 Place the broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces around. Sprinkle the casserole with the remaining cheese.
5 Bake for 35-45 minutes.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper, salt, and mustard. Mix in about a third of the cheese.
4 Place the broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces around. Sprinkle the casserole with the remaining cheese.
5 Bake for 35-45 minutes.
Serves: Serves 5