Broccoli Cheese Casserole
- 2 pounds 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
- 1/3 cup all purpose flour
- 5 eggs, beaten
- 1/2 cup cream
- 1 cup 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 cheddar cheese, grated
- Produce
- Broccoli (2 pounds)
- Meat
- 2 strips of thick-cut bacon (2 ounces)
- Condiments
- Dijon mustard (2 teaspoons)
- Cooking & Baking
- All purpose flour (1/3 cup)
- Black pepper, freshly cracked (2 teaspoons)
- Salt (1)
- Salt (1/2 teaspoon)
- Dairy
- Cheddar cheese, grated (8 ounces)
- Cream (1/2 cup)
- Whole milk (1 cup)
- Refrigerated
- Eggs (5)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published December 13, 2010 (2 years ago).
140 people saved this recipe.
