Rachel's Broccoli Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I wanted to make my own broccoli casserole, but a little differently. I experimented with this combo and thought it was pretty yummy. The potatoes and potato soup make for a great one-dish meal for vegetarians on a budget. Ingredients:
1 lb broccoli floret (1 fresh broccoli stalk is best quality but i use frozen to save time and money) |
1 shallot, finely chopped |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 3/4 ounce) can cream of potato soup |
1/2 cup milk |
1/2 teaspoon ground black pepper |
1 shake dry mustard |
1 (15 1/2 ounce) can sliced potatoes (or diced new potatoes, it's just as good) |
1 cup cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
1 1/2 cups buttery crackers, crushed (approx, i use half a package of 365 brand round crackers) |
Directions:
1. Steam the broccoli until tender.
2. Rinse and drain the potatoes.
3. Divide the cheeses into 1/2 cup portions each.
4. In a casserole dish, mix the milk and black pepper and mustard.
5. Add the cream soups and mix well.
6. Mix in the broccoli, potatoes, chopped shallot and 1/2 cup each of the cheeses.
7. Top with the remaining cup of cheese and the crushed crackers.
8. Bake at 350 for 25-35 minutes or until golden brown and bubbling on top.
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