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 Ratings
Author: Betty's Kitchen
Servings:
6
Ingredients
•
1 1/2
cups
Frozen Broccoli
, chopped
•
1
cup
Cream of Mushroom Soup
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
tsp
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 (1 cup)
,
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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