Betty's Jackson-Style Broccoli Casserole -- EASTER

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Apr. 16, 2014

Betty demonstrates how to make Jackson-Style Broccoli Casserole as a side dish for Easter dinner. This recipe was in my local newspaper, and it came from Sean Jackson, the owner of Jackson's, a popular restaurant here in Richmond, Kentucky.


Frozen chopped broccoli 10 Ounce , cooked
Cream of mushroom soup 10 3/4 Ounce
Salt To Taste
Pepper To Taste
Garlic powder 1 Teaspoon
Milk 1 Cup (16 tbs)
Cream 1 Cup (16 tbs)
Shredded cheddar cheese 1 Cup (16 tbs)
Shredded velveeta cheese 1 Cup (16 tbs)
For topping
Club crackers 5 1/4 Ounce , mashed
Shredded cheddar cheese 1/2 Cup (8 tbs)



1. Preheat oven to 350F.



2. In a casserole dish, place broccoli ,  add cream of mushroom soup, season with  salt and pepper, add garlic powder and mix together.

3. In a saucepan, add milk , cream, cheddar cheese, velveeta shreds , stir to mix, cook over low heat until the cheese melts.  pour  over the broccoli mixture and combine together.  Top with a  layer  of club cracker and sprinkle with cheese.

4. Bake at 350F for about 30 minutes or  until the cheese  is melted.  Allow to cool for 5 to 10 minutes.



5. Serve with your choice of beverage.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4