Southern Broccoli Casserole with crispy bacon, cheese, onion, and topped with toasted cheese crackers is the best broccoli casserole we've ever had! Your family will love this one!
Author: Lucy Brewer
2 10-oz.packages frozen chopped broccoli, thawed and drained
2eggs, slightly beaten
2 ½cupsgrated Cheddar cheese
1can cream of mushroom soup or 1 cup cream sauce
1 4-oz.sliced water chestnuts, rinsed, drained and chopped in half
1 10-oz.jar sliced mushrooms, rinsed, drained and chopped smaller
12slicesbacon, cooked crisp and crumbled
Crushed cheese crackers, (enough to generously cover the top of dish)
Cream Sauce (in lieu of cream of mushroom soup)
½teaspoonfreshly ground black pepper
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.
Cream SauceMelt 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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.