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|
|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)|
|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.