Keeping up with the whole Thanksgiving season I decided to make another casserole recipe. This time I am am taking the basic Broccoli Casserole and taking it up a notch. We are making a Bacon Cheese Broccoli Casserole! This is one of those where you want to try something new but are afraid of going too far away from something traditional that people wont try it. This is perfect for that situation! So you guys you know you want to amp up that Thanksgiving dinner and are gonna try this one! When you do make sure to take a picture of it and post it to my Facebook page.
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Ingredients
- 24 oz. Broccoli Florets
- 4 Bacon Slices, Cooked and Crumbled
- 1 Onion, Sliced
- 2 Garlic Cloves, Minced
- 2 Tbsp. Butter
- 1-1/2 Cups Milk
- 1 tsp. Dijon Mustard
- 2 Tbsp. Flour
- 1-1/2 Cups Havarti Cheese, Shredded
- 1/2 Cup White Cheddar, Shredded
- 2 Tbsp. Parmesan
- 1/4 tsp. Cayenne Optional
Instructions
- Preheat oven to 400 degrees.
- Steam the broccoli until fork tender.
- Heat 2 tablespoons oil in a medium saucepan over medium heat and add the onions. Cook, stirring often until the onions have brown spots on them 10 - 15 minutes.
- Add the garlic to the onions with a couple dashes each salt and pepper, cook 2 more minutes. Remove the onions to a bowl.
- Melt the butter in the same pan you used to cook the onions, whisk in the flour and cook 2 - 3 minutes, stirring often.
- Whisk in the milk and mustard - bring to a simmer - cook 3 minutes. Turn the heat down to low and add 1 cup of the Havarti and the cheddar. Stir until melted.
- Remove from heat and stir in the Parmesan plus ¾ teaspoon salt, ¼ teaspoon black pepper and the cayenne pepper.
- Spread the broccoli evenly in the baking pan, pour the cheese sauce over it, top with the onions, the remaining ½ cup Havarti and then the bacon.
- Bake 25 - 30 minutes until bubbly and browned on top.
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