BROCCOLI AND CHEESE CASSEROLE

We Southerners love our casseroles and this one is no exception. It’s not a recipe I make often, but the holidays are the perfect time to serve it.

This casserole is easy to prepare. For the holiday meal, I prepare it a day in advance and refrigerate it until time to bake.
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INGREDIENTS
2 large heads broccoli, broken into florets and stalks cleaned and chopped (8 cups)
8 tablespoons butter (1 stick)
1/2 cup flour
2 cups heavy cream
1 cup Monterrey Jack cheese, shredded
1 cup sour cream
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 sleeve Ritz Crackers, crushed

Add the broccoli to boiling water and simmer for 4 minutes. Drain and set aside.
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In a large saute pan melt the butter. Add the flour and stir until well combined. Cook for 2-3 minutes. Add the heavy cream, cayenne pepper, salt, and pepper. Stir and cook until it begins to thicken. Add the cheese and cook until the cheese is melted. Remove from heat and stir in the sour cream.

Spread the broccoli evenly in a 9×13 inch baking dish. Top with the cheese sauce. Spread the cracker crumbs over the broccoli.

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Bake in a 350-degree oven for 25-30 minutes until bubbly and crackers are lightly browned.

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This recipe can be made using whole milk instead of heavy cream. The sauce will be thinner but just as delicious. The instructions would be the same.

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