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No cream-of-something-soup here!
Broccoli casserole is a potluck favorite, but I try to avoid opening a can of soup whenever I can. Using fresh, not frozen, broccoli and making a roux from scratch takes this favorite over the top!

Posted by Mary H. Published See Mary H.'s 7 projects »
  • Step 1

    Preheat oven to 350 degrees. Steam the broccoli in a large pot to desired tenderness and set aside.

  • Step 2

    Cook the bacon until almost crisp in a 9-10 inch skillet (if you have an oven-proof skillet you can use it to bake the casserole as well). Add the onions and sauté until translucent. Add the mushrooms and sauté until tender.

  • Step 3

    Make the roux: add the butter to the skillet and stir until melted. Sprinkle the flour over the vegetables and stir to coat. Cook for about a minute then slowly add the milk or half and half, stirring constantly to incorporate. Cook until thickened. Add salt and pepper to taste.

  • Step 4

    Combine the broccoli, mushroom roux, mayonnaise, egg, and 4 ounces (1 cup) of the cheese in a large bowl. Adjust seasonings then pour back into skillet or into an 8-inch baking dish or 9-inch Pyrex pie pan.

  • Step 5

    Sprinkle the cracker crumbs and the remaining cheese over the casserole. Bake for 30 minutes and serve while hot.

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