Broccoli Casserole From Scratch

No cream-of-something-soup here!

Posted by Mary H.

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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!

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You Will Need (12 things)

  • .5-1 Cup crushed buttery crackers (like Ritz or Townhouse)
  • .5 Cup mayonnaise
  • 5 oz (1.25 cups) grated cheddar Cheese
  • 1 Egg , beaten
  • Salt and pepper, to taste
  • 2 cup Whole Milk or half and half
  • 2 tbsp Flour
  • heads Broccoli , cut into small florets and stems diced into 1/4-inch pieces
  • 2 Strips Bacon , diced
  • 2 tbsp Unsalted Butter
  • ½ Medium Onion , diced
  • 4 oz White or Cremini Mushroom(s) , halved then sliced

Steps (5 steps, 60 minutes)

  1. 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 5

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