The best broccoli and cheese casserole with bacon and topped with crumbled cheese crackers is a kid-friendly and adult favorite for any menu.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 661kcal
Author: Lucy Brewer
Ingredients
Cream Sauce (in lieu of cream of mushroom soup)
2tablespoonsunsalted butter
3tablespoonsall-purpose flour
1cupheavy cream
½teaspoonsalt
½teaspoonfreshly ground black pepper
Casserole
210-oz.packages frozen chopped broccolithawed and drained
2eggsslightly beaten
1cupmayonnaise
2 ½cupsgrated Cheddar cheese
1cupcream sauce or 1 can cream of mushroom soup
14-oz.sliced water chestnutsrinsed, drained and chopped in half
110-oz.jar sliced mushroomsrinsed, drained and chopped smaller
12slicesbaconcooked crisp and crumbled
½cupchopped onion
Crushed cheese crackers(enough to generously cover the top of dish)
Instructions
Cream Sauce
Melt butter in a saucepan over medium-low heat. Whisk in flour and continue whisking until smooth and bubbly. Slowly whisk in cream, salt, and pepper, and continue whisking. Bring to a gently boil and then reduce to simmer, whisking until thickened.
Casserole
Combine all ingredients except cheese crackers in a large bowl and mix well. Scoop into greased 2-3 quart casserole dish.
Top with crumbled cheese crackers.
Bake uncovered at 375 for about 45 minutes or until set and top is slightly browned.