Cheese Curd In Paradise

Thanksgiving

Burgundy Mushrooms (+Slow Cooker Instructions)

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Burgundy Mushrooms are the ultimate mushroom. Slow simmered in red wine, garlic, butter, and spices these mushrooms are decadent. Serve over steak or eat as an appetizer- they will be a fast favorite. This recipe is prepared on a stove top, but I have included slow cooker instructions as well!

mushrooms in a white bowl with a spoon

September is National Mushroom month and who would I be is I was not sharing one of my favorite things to eat with all of you.

Mushrooms are one of my favorite foods, but you might notice that you do not see them very often on here. The reason for that is my husband. Yes. All. His. Fault. It actually isn’t, but he is allergic to these delicious bites of heaven so I tend to keep them out of recipes. He doesn’t have a sever reaction, but it isn’t comfortable for him. However, that means any time he is gone, or I go out, I get mushrooms on everything.

One thing I will never give up is this recipe. This recipe is my all-time favorite mushroom recipe, and probably one of my favorite things to eat. This is my most requested recipe during the holidays, and there are hardly ever leftovers. However, even if there where they would get gobbled-up the following day.

mushrooms in a white bowl with a spoon

So what makes these mushrooms so special?

Wine and butter my friends, wine and butter. These mushrooms are cooked in full-bodied red wine, butter, and herbs. They are cooked for a very long time, but it creates the most flavorful delicious mushroom you will ever have.

I love to serve these for a party or the holidays because the smell of them cooking just fills the house with the most delicious aromas.

These mushrooms are delicious on their own, over potatoes, over steak with a little blue cheese, or even over crusty bread to mop up all the sauce. They are truly the best comfort food.

Are you following me yet? What are you waiting for?

mushrooms in a white bowl with a spoon

Since I am celebrating National Mushroom Month check out a few mushrooms recipe from a few of my friends!

mushrooms in a white bowl with a spoon

What do you need to make Burgundy Mushrooms?

  • 4 lbs mushrooms- yes, you really are making 4 pound, but they will significantly cook down.
  • Butter
  • Worcestershire Sauce
  • Burgundy Wine (any full-bodied red wine can be subbed)
  • Pepper
  • Water
  • Chicken Bouillon Cubes
  • Beef Bouillon Cubes
  • Dill seed
  • Garlic
  • Large cooking pot
  • Slow Cooker

Frequently Asked Questions

I do not have burgundy wine- what do you suggest?

I have used Merlot and Cabernet for this recipe and it produced delicious results.

Can I use baby portabella mushrooms?

Yes! I have also used these as well and love them as much as I love the white button.

Is the dill flavor strong?

I do not think so. I like the contrast it adds to the richness of the mushrooms.

Can I add a little salt?

I do not think it needs salt, but everyone is different. If you do add it add it at the end after you have tasted the mushrooms.

Can I use garlic powder and not cloves for a shortcut?

Sure, I have done this as well. I use a 1/2 tsp per clove substitution.

mushrooms in a white bowl with a spoon

Looking for even more delicious mushroom recipes?!

Slow Cooker White Wine Mushrooms

Salisbury Steak with Mushroom Onion Gravy

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mushrooms in a white bowl with a spoon

Burgundy Mushrooms (+ Slow Cooker Instructions)

Prep Time 5 minutes
Cook Time 6 hours
Servings 12 people

Ingredients

  • 4 lbs White Button Mushrooms, washed
  • 1 cup Butter (2 sticks)
  • 1 1/2 tsp Worcestershire Sauce
  • 750 ml Burgundy Wine (any full-bodied red wine can be subbed)
  • 1 tsp Black Pepper
  • 2 cups Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 tsp Dill Seed
  • 3 cloves Garlic, peeled

Instructions

Stove Top Instructions

  1. Add mushrooms, butter, Worcestershire Sauce, pepper, water, bouillon cubes, dill seed, and garlic to a large pot.

  2. Bring the mushrooms to a boil over medium-high heat. Reduce heat to low and simmer. Cover the pot and cook for 4 hours. Remove the lid and continue cooking, uncovered, for 2 hours.

  3. Serve from the pot or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.

Slow Cooker Instructions

  1. Place all ingredients into a slow cooker.

  2. Cook on low for 8-9 hours.

  3. Serve from the slow cooker or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.

Recipe Notes

Recipe adapted from The Pioneer Woman

mushrooms in a white bowl with a spoon

This post was originally created in 2010, and updated in 2019 for reader enhancement and recipe updating.

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Cabernet Cranberry Sauce

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Cabernet Cranberry Sauce is a recipe that is near and dear to me because it sparks one of my favorite Thanksgiving memories.  
 
Not because of the beautiful colors, textures, and flavors….. 
 
Not because of the rich red wine flavor or the zest orange….
 
Not because of the tart, but sweet bite……
 
Cranberry sauce in a white bowl
 
Ron and I bought our first home in 2011 and we moved in mid-November. We were so excited to be in our new house, and prepare for the holidays. It was Thanksgiving day and we were getting ready to head to dinner with Ron’s family. I ran to the basement to get a few serving dishes for sides I prepared, one being Cabernet Cranberry Sauce, and to my horror the was standing water in the basement of my brand new house. We were in a panic because it was very cold outside, and of course getting someone to the house was going to cost an arm and a leg. Ron ended up having to stay home and miss a bulk of the holiday, but the basement got taken care of for a relatively reasonable price considering it was a holiday.  I remember finally getting to my mom’s house in tears because I was so upset about my new house, and I felt very accomplished that I had remembered these cranberries. Now, I think about this story and laugh because it was the perfect memory of breaking in a new house. Ultimately, the culprit was an old hand towel that was stuck almost out to the street! Thankfully, we never had issues again, but it is a funny story to think about during this time of year, and makes me feel fortunate that I had this recipe prepped and ready to go to fly out the door as chaos ensued in our basement. 
 
As mentioned above, this sauce has many wonderful qualities. I am partial to red wine in my cranberry sauce because I think it gives a depth of flavor, and really compliments the tart and sweet dynamic. I also really love adding orange zest and juice. The citrus adds a freshness to the sauce, and it compliments the richness of the red wine. 
 
Another plus of making cranberry sauce is how easy it is, and it can be made way in advance so you are not having to worry about it when you are preparing your meal, or when you are getting ready to attend dinner and are bringing cranberry sauce as a side. I love to play around with different mix-ins in the sauce like rum, vanilla, brandy, cinnamon, brown sugar, jalapeno, and apple cider. As long as you keep the cranberry, sugar, and liquid ratios the same the sky is the limit for different variations you can make. 
 
I know some people are not cranberry lovers, but they will have a change of heart once they try a homemade variety over the canned. The flavors are mush richer, more pronounced, and it pairs perfectly with the other traditional Thanksgiving dinner offerings. 
 
Cranberry sauce in a white bowl
 
Similar Recipes: 
 
 
 
 

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Cranberry sauce in a white bowl

Cabernet Cranberry Sauce

Course Side Dish
Cuisine American
Keyword Cranberry, Red Wine, Side Dish, Thanksgiving
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 25 minutes
Servings 6
Ashley Lecker Ashley Lecker

Ingredients

  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 cup Cabernet Sauvignon (or comparable full-bodied red wine)
  • 2 tsp orange zest
  • 1/4 cup fresh orange juice
US Customary - Metric

Instructions

  1. In a medium sauce pan, add cranberries, sugar, wine, zest, and juice. 

  2. Bring cranberry mixture to a low boil. Reduce heat and partially cover the top of the sauce pan. Lightly simmer for 15 minutes, stirring at the halfway point. Cranberry skins will pop and begin to form a sauce. 

  3. Turn off the heat and allow the sauce to cool before transferring to a storage container. Cover and chill for 1 1/2 - 2 hours.  The sauce will thicken as it cools. 

Recipe Notes

The sauce can be made up to 2 weeks in advance and stored in a sealed container in the fridge. 

Cranberry sauce in a white bowl


Roasted Sweet Potato Stuffing

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Do you call it stuffing or dressing? I am curious because I use the words interchangeably and my husband recently pointed that out to me while I was making this recipe to share with you. I am very interested to hear your responses because it was never something I gave a second thought to! Roasted Sweet Potato Stuffing is my name for this recipe- should it be dressing….the verdict is still out! 

However, no matter if you say stuffing or dressing you will have a table filled with happy diners with this recipe. Homemade buttery toasted bread, savory cinnamon roasted sweet potatoes, veggies, garlic, fresh herbs, a white wine finish, and make ahead friendly will make this recipe a new favorite on your holiday table. Stuffinn with sweet potaotes in a red dutch oven

I love Thanksgiving sides and, as I have mentioned before, one of my favorite things to do is to load up on the leftover sides the following day to make a big plate of all my favorites. This recipe will be a hit in that department if you are like me in your leftover rituals. 

The thing that makes this recipe really great is making your own toasted bread. I like to make mine nice and buttery because it pairs so well with the sweet potatoes and white wine flavors. To me, stuffing without white wine is missing a key flavor. I grew up with my Dad making stuffing with green onion, mushrooms, and white wine so it is hard for me to have a stuffing with out it! Once it is cooked it is not a strong flavor, but it adds a great layer with the savory rich flavors in the stuffing (or dressing, whatever). Fresh herbs are another must for me in stuffing and dressing recipes. Many times I use dried as a time saver, and because I live in a cold climate and they are expensive during non-growing seasons. I would grow them at home, but my cats eat them and that becomes a bit of a pain (anyone else deal with this issue?). However, this recipe is worth the price of fresh herbs if you live in an area like I do because the flavors are much more pronounced, and it really add another layer of delicious savory goodness to the finished product. 

Stuffinn with sweet potaotes in a red dutch oven

What are some of your traditional mix-ins in stuffing or dressing? Are you a meat person, or maybe oysters? Do you add fruit or cheese? What about nuts? Maybe you say no way to this type of side? I love that there are so many different variations to this traditional side dish! Please feel free to share some of your favorites below because I love to see what everyone else is eating and making for their holiday table! If you give this recipe a try (and I hope that you do) let me know how you liked it with a comment and/or a rating! 

Stuffinn with sweet potaotes in a red dutch oven

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Stuffing with sweet potaotes and mushrooms in a red dutch oven

Roasted Sweet Potato Stuffing

Course Side Dish
Cuisine American
Keyword Side Dish, Thanksgiving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 people
Ashley Lecker Ashley Lecker

Ingredients

  • 15 oz italian bread loaf
  • 6 tbsp salted butter, divided
  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 2 stalks celery, diced
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh sage, minced
  • 2/3 cup dry white wine (can substitute for chicken broth)
  • 3 cups chicken broth
  • salt and pepper, to taste
US Customary - Metric

Instructions

  1. Pre-heat oven to 375°F. Slice the bread into 1 1/2-2 inch cubes and place in a large mixing bowl. Melt 4 tablespoons of butter and pour it over the bread. Gently, using your hands, mix the bread and butter so all the cubes are lightly coated. Place bread on a baking sheet (it is ok if bread overlaps) and bake for for 3 minutes. Gently stir and bake for an additional 3-4 minutes. The bread should be toasted and lightly crisped. Set aside. 

  2. While bread toasts prepare the sweet potatoes. Peel the sweet potato and cut into 1 inch pieces. Place in a bowl and toss with olive oil, salt, pepper, and cinnamon. Place on a baking sheet and into oven when bread finishes toasting. The oven temperature will remain the same. Roast for 15 minutes, stirring at the halfway point.  

  3. In a dutch oven (or another oven and stove top safe baking dish), melt 2 tablespoons of butter over medium heat. Add, celery, onion, garlic, and fresh herbs. Saute until the onions are celery begin to soften. 

  4. Remove sweet potatoes from the oven and reduce heat to 350°F. Add toasted bread  to dutch oven and stir. Add white wine to dutch oven and stir. Add chicken broth  and sweet potatoes to dutch oven and gently stir.  Season with additional salt and pepper if necessary. 

  5. Cover and bake for 15 minutes until heater through. 

Recipe Notes

This recipe can be prepared 2 days in advance and heated in the oven. Baking time will be long if it is chilled. 

Stuffing with sweet potatoes in a red dutch oven


Green Bean and Bacon Au Gratin

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The holidays are creeping in and will be here before we know it. Since variety is the spice of life I am sharing a few of my favorite side dishes to liven up your holiday table. Green Bean and Bacon Au Gratin is a great twist on a traditional green bean casserole. Fresh beans, sharp cheddar, smokey bacon, and a touch of Parmesan make a holiday side dish that no one is soon to forget! 

Green Beans Baked with Cheese and Bacon

This side dish is ready in 30 minutes and can be prepped in advance to cut down on prep time to maximize efficiency. I don’t know about you, but when I am cooking for a holiday easy side dishes I can pop in the oven as the turkey or ham is resting is a big bonus for me. I have had people ask if frozen or canned green beans work for this recipe, and the answer is absolutely.  If using canned, make sure to drain the green beans prior to adding them to the cheese sauce. If you are using frozen, make sure to thaw them first or you will have a watery side dish as the beans melt, and your cook time will be longer because of the frozen beans. Also, if you decide to prep this side dish in advance I recommend waiting to top with bacon because you want it to be nice and crispy. 

Green Beans Baked with Cheese and Bacon

I am starting to get excited for the holidays, and looking forward to time with family. I love the cooking, the smells, the laughs, the late nights, the holiday shows and events! It has become even more fun for me since having the boys because we get to do all of my holiday favorites, but with the boys who are experiencing it for the first time, and creating their own memories. One of my favorite things is the holiday parade in a few weeks. It is becoming fun for the boys to see their friends in the parade, and they love when there is a person they know to watch for. I am also really looking forward to the new Grinch movie, and we planning to purchase our tickets for opening weekend. I am going to bring Rowan, and he is excited for his first movie at the theater and try the movie theater popcorn his brother raves about. We also go to the local botanical garden the day after Thanksgiving to see the lights, and enjoy a wagon ride with hot chocolate or hot cider. Do you have any traditions to get in the spirit of the holidays? Maybe movies, meals, or a special event? 

Green Beans Baked with Cheese and Bacon

Today is election day and a friendly reminder from me to you to make sure you vote! We were at our polling location at 7 am this morning to vote with the boys. We like to bring the boys to the polls when we vote because I think it is important for them to see it as a duty and part of our family. My hope is when they are old enough that voting is normalized for them, and they feel confident walking in their polling location and feel it is part of they job as an citizen of this country. However, right now the boys are just excited to get their “I voted” stickers, and an extra treat for behaving while we wait in the line. Tonight, we are planning to head to the election night watch party with the boys, and we are hoping the results are in our favor! If you aren’t aware, Ron and I have a background in politics and it is how we first met. We both worked in campaigns, and for a Congressional office for a few terms. The political process is something that is exciting and important to both of us, and we have many friends that are in office, are running, or work in the political arena. 

Green Beans Baked with Cheese and Bacon

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Green Beans Baked with Cheese and Bacon

Green Bean and Bacon Au Gratin

Course Side Dish
Cuisine American
Keyword Bacon, Beans, Casserole, Cheese, christmas, Green Beans, Side Dish, Thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Ashley Lecker Ashley Lecker

Ingredients

  • 24 oz fresh green beans, washed and ends trimmed
  • 5 strips bacon, chopped
  • 2 1/2 tbsp flour
  • 1 cup milk
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/3 cup shredded Parmesan cheese
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees.

  2. Place green beans in a microwave safe dish and add 2/3 cup water. Cover and microwave to lightly steam for 6 minutes. 

  3. While beans are cooking, cook bacon in an over safe skillet over medium heat(cast iron works well) till crisp. Remove from pan and set aside, but be sure to keep the dripping in the skillet. 

  4. Add flour to the pan with the drippings and whisk. Add the milk, salt, and pepper. Whisk and allow the mixture to thicken (about 3-4 minutes). 

  5. Whisk in the cheddar cheese. Remove beans from the water and add to the cheese sauce. Stir to evenly coat the beans in the cheese sauce. Top with Parmesan cheese and then the chopped cooked bacon. 

  6. Bake uncovered for 20 minutes.

Green Beans Baked with Cheese and Bacon


Glazed Smoked Sausage and Pineapple Bites

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I love an appetizer that is versatile. Often times, I am wracking my brain to figure out what to serve a group for a few light bites, or for a little pre-holiday nibbling. 

My criteria is simple and it is that the recipe is simple so I can maximize my time with family or friends without sacrificing on a few delicious bites along the way. 

 Glazed Smoked Sausage and Pineapple Bites are a quick way to impress your guests and fill their bellies before the main meal or to munch on while watching a football game. This appetizer can be in the oven in 5 minutes or less, and is hot and ready to serve in 20 minutes. 

Sliced Smoked Sausage and Pineapple on a Toothpick

A few simple ingredients make up these tasty bites: smoked sausage, pineapple, teriyaki sauce, chili sauce, honey, and a touch of pineapple juice. The sausage and pineapple are baked in the oven, and the sauce gets sticky, tangy, and sweet. The hearty sausage paired with the sweet pineapple and glazed in the sauce is a perfect bite of savory and sweet. I love to use smoked sausage in this recipe, but kielbasa would work well too. 

Another great thing about this appetizer is that it can be served right from the baking dish and guests can build their own little skewers, or you can be plated like I have pictured. I have also made these and placed them in my slowcooker on warm to keep them hot and ready if I wanted to to a little advanced prep work. 

Sliced Smoked Sausage and Pineapple on a Toothpick

I made these bites for a few of my girlfriends the other night, and they were a hit. We had a friend come into town, and we spent the night eating these bites and pizza, drinking moscow mules, and laughing. It was a perfect evening. Always hold on to the friends that make you laugh the hardest because time with them will never be dull or boring! My late evening (2:00 am is late for this lady!) made for an early morning, but thankfully the boys were in the mood to snuggle and were sweet to their sleepy mama. It was lucky for them that I just switched our bedding, and put the cozy flannel sheets on the bed. The boys loved to snuggle into the soft bed, and little Rowan whispered to me, “so comfy” right before the boys thought it was the perfect time to start kicking each other under the blankets. Never a dull moment with those two turkeys, but it was pretty cute while it lasted. 

Sliced Smoked Sausage and Pineapple on a Toothpick

Last night my in-laws had the kiddos for a little grandparent time and we got to have a little date night at one of our favorite restaurants.  It was great to get out of the house together! Poor Ron got called for work shortly after we got home, and our plans to binge Criminal Minds so we can be caught up to present and start the most recent season of Homeland were put on hold. However, not have children around for daylight savings was a lovely treat. I am heading to barre class this morning, prepping a few meals, and getting read to watch the Packer game in the evening. I had plans to do a mini Thanksgiving, but I think we might end the weekend going to grab broasted chicken with my sister and nephew. I posted my copycat recipe for the Van Able’s Green Beans that are served at our favorite broasted chicken restaurant. So delicious…. Is it dinner time yet? 

Sliced Smoked Sausage and Pineapple on a Toothpick

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Brat Bites with Spicy Mustard Dipping Sauce

Perfect Deviled Eggs 

Crockpot Cabernet Blackberry Turkey Meatballs

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Sliced Smoked Sausage and Pineapple on a Toothpick

Glazed Smoked Sausage and Pineapple Bites

Course Appetizer
Cuisine American
Keyword Appetizer, christmas, easy appetizer, Holiday, pineapple, Sausage, smoked sausage, Thanksgiving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 2 lbs smoked sausage
  • 20 oz can pineapple chunks
  • 3 tbsp teriyaki sauce
  • 2 tbsp chili sauce
  • 1 tbsp honey
  • 1 tbsp pineapple juice, from the can
  • Toothpicks, for serving
US Customary - Metric

Instructions

  1. Pre-heat oven to 425° F. 

  2. Remove sausage from packaging and slice it into 1-inch pieces. Place sausage in a 9x13 baking pan. Drain pineapple juice, but reserve about a tablespoon to use for the sauce. Add pineapple to the pan with the sliced sausage. 

  3. In a small bowl or a glass measuring cup, mix together the teriyaki sauce, chili sauce, honey, and pineapple juice. Pour sauce over sausage and pineapple. Gently stir to coat the sausage and pineapple in the sauce. 

  4. Bake uncovered for 10 minutes. Gently stir the sausage and pineapple. Bake for an additional 10 minutes, and remove from the oven. 

  5. The appetizer can be served in the pan with toothpicks. These can be assembled prior to serving as well. Assemble by placing a pineapple chunk on the toothpick followed by a piece of sausage, and transfer to a serving platter. Serve warm. 

Sliced Smoked Sausage and Pineapple on a Toothpick


Easy Cheesy Broccoli Casserole

by 20 Comments


November is officially here and it means that the all my favorite spooky things are packed up until the the fun begins next year. However, November officially starts the holiday season in our house, and I start to go into Thanksgiving prep mode.

The past few years I have started cooking the Thanksgiving dinner for my family and my husband’s family. I really enjoy menu planning, and prepping for the big event. However, I know that this is not everyone’s idea of a good time, and time saving recipes that are delicious, easy, and time saving are important. I can also appreciate this because, as much as I love my kitchen, I love having the ability to spend the time with family as well. 

My Easy Cheesy Broccoli Casserole is a perfect addition for a holiday table. It features fresh broccoli, a rich sharp cheddar sauce, and a butter crispy cracker topping. An easy recipe with traditional broccoli cheese flavors the entire family will love. Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

One of the great things about this recipe is that many of the steps can be done in advance. Steam the broccoli in advance and make the cracker topping in advance make the assembly of this casserole simple and efficient. Another plus is the quick cook time because you can pop it into the oven while your turkey and ham rests before carving. It will come out hot, cheesy, bubbling, and ready to serve. 

The cheese sauce I use for this recipe is my standard ol’ reliable cheese sauce that I use for mac and cheese, but I seasoned it will a little extra garlic for an extra kick to the casserole. I love to use sharp cheddar for the flavors it brings to this casserole, but a medium to mild cheddar or event a monterey jack cheese will work nicely in this recipe as well. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

My kiddos like broccoli, but normally like it raw with a little ranch dressing, but when I first made this casserole I told them is is broccoli- mac and cheese style. Thankfully, this was a success to get them to try it! They have developed a habit of calling this broccoli with mac and cheese sauce, and I figure whatever works because kids are not the easiest critics! I am thankful that my kiddos aren’t too picky, but there are many days that they like to throw me for a loop and proclaim meals that have been favorites to be the WORST. The joys of parenting. The. Joys. I am hoping to get my oldest involved with cooking for the holidays this year because I know that, at least with him, engagement makes him the most likely to try new things, and when he tried his little brother will try. Monkey see, monkey do as my Mom always said. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

How are you prepping for the upcoming holidays? Are you a person who cooks, or are you a taste testers? Maybe you are all about the shopping? If you are, my hat is off to you because that is my crux. I have never been a person who could deal with the massive amounts of people during holiday shopping, and it makes me incredibly thankful for online options…. However, I do like to support local business in my area, and make sure to frequent them, but I pick my times strategically so I have time to browse and shop. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

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Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

Easy Cheesy Broccoli Casserole

Course Side Dish
Cuisine American
Keyword Holiday, Side Dish, Thanksgiving, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Ashley Lecker Ashley Lecker

Ingredients

  • 6 cups uncooked broccoli florets
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups grated sharp cheddar cheese
  • 2 tbsp sour cream
  • 1 sleeve butter round crackers (like Ritz), about 25 crackers
  • 3 tbsp melted butter
US Customary - Metric

Instructions

  1. Preheat oven to 350° F. Lightly grease an oven safe baking dish and set aside. I use a cast iron 12-in round skillet when I make this dish.

  2. Fill a pot with about 2 inches of water and bring to a simmer. Add broccoli, cover, and steam for 2-3 minutes. Remove from heat and drain water. Place broccoli in the prepared baking dish and set aside. 

  3. In a medium pot, melt 2 tablespoons of butter. Whisk in flour and cook for about a minutes. Whisk in the milk, garlic powder, pepper, and salt. Bring the heat until the mixture is about to simmer and whisk in the shredded cheese. Whisk till melted and then whisk in the sour cream. 

  4. Pour the cheese sauce over the broccoli. In a gallon sealable bag, crush the crackers and add the melted butter. Reseal and toss the crushed crackers in the butter for the topping. 

  5. Top the broccoli casserole with the crushed buttered crackers and bake uncovered for 20 minutes.  Remove from the oven and serve. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.