Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged people to Google broccoli casserole, insisting they would be disappointed with what they found, I’ve been meaning to post a killer broccoli casserole. And dear readers, this is it.
The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper.
The tricks are to pre-cook the broccoli florets a bit so they cook up tender in the casserole, use bacon because bacon makes everything taste better, and spice it up with black pepper. Just simple freshly cracked black pepper. Use as much as you can stand; it will make your broccoli casserole sing.
The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper.
The tricks are to pre-cook the broccoli florets a bit so they cook up tender in the casserole, use bacon because bacon makes everything taste better, and spice it up with black pepper. Just simple freshly cracked black pepper. Use as much as you can stand; it will make your broccoli casserole sing.
Broccoli Cheddar Casserole Recipe
Prep your ingredients while you are heating the blanching water to save time.
Ingredients:
- 2 pounds (900g)broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
- Salt for blanching water
- 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
- 5 eggs, beaten
- 1/3 cup (43g) all purpose flour
- 1/2 cup (118 ml) cream
- 1 cup (236 ml) whole milk
- 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
- 1/2 teaspoon salt
- 2 teaspoons Dijon mustard
- 8 ounces (225g) cheddar cheese, grated
Read More: Broccoli Cheddar Casserole
