Betty's Jackson-Style Broccoli Casserole -- EASTER
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.
Ingredients
| 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) |
Directions
GETTING READY
1. Preheat oven to 350F.
MAKING
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.
SERVING
5. Serve with your choice of beverage.
Recipe Summary
