Broccoli Casserole From Scratch
No cream-of-something-soup here!
Posted by Mary H.
About
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)
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1
Preheat oven to 350 degrees. Steam the broccoli in a large pot to desired tenderness and set aside.
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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.
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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.
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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.
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5
Sprinkle the cracker crumbs and the remaining cheese over the casserole. Bake for 30 minutes and serve while hot.