A side dish for Easter dinner originally found in local newspaper, that came from Sean Jackson, the owner of Jackson's, a popular restaurant in Richmond, Kentucky.
Total Time
1hr
5.0
1 Rating
Author: Betty's Kitchen
Servings:
6
Ingredients
•
1 1/2
cups
Frozen Broccoli
, chopped
•
10.5
oz
Cream of Mushroom Soup
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
tsp
Simply Organic Garlic Powder
•
1 1/2
cups
Shredded Cheddar Cheese
•
1
cup
Shredded
Processed Cheese
•
1
cup
Heavy Cream
•
1
cup
Milk
•
1
pckg
Club Crackers
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Cook the Frozen Broccoli (1 1/2 cups) in boiling water according to package's directions, about 5 minutes. Drain thoroughly.
3.
Place in a 2-quart casserole dish.
4.
Stir in Cream of Mushroom Soup (10.5 oz), Simply Organic Garlic Powder (1 tsp), Salt (to taste), and Ground Black Pepper (to taste).
5.
In a medium-sized pot, place Heavy Cream (1 cup), Shredded Cheddar Cheese (1 cup), Processed Cheese (1 cup), and Milk (1 cup).
6.
Heat over low to medium heat, stirring constantly until cheese melts.
7.
Stir melted cheese into the broccoli mixture and stir well.
8.
Crush Club Crackers (1 pckg) and sprinkle evenly over top.
9.
Sprinkle Shredded Cheddar Cheese (1/2 cup) over top of cracker crumbs.
10.
Bake for about 30 to 40 minutes, or until casserole is bubbly and cracker crumbs and cheese are beginning to brown on the top.
11.
Transfer from oven to cooling rack. Let rest for 5 to 10 minutes. Serve as a side dish with your Easter dinner.
Nutrition Per Serving
CALORIES
375
FAT
43.7 g
PROTEIN
19.1 g
CARBS
55.5 g
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